This refreshing and protein-packed lemon basil ice cream is made in the Ninja Creami. It's a delightful blend of tangy lemon, aromatic basil, and creamy vanilla, perfect for a guilt-free treat. The addition of blueberries and fresh lemon zest at the end adds a burst of flavor and texture. A must-try for a healthy dessert option!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Combine fairlife milk, almond milk, protein powder, sugar-free vanilla pudding, vanilla, basil leaves, lemon zest, and lemon juice in a blender. Blend until smooth.
Pour the mixture into the Ninja Creami pint container and freeze completely.
Once frozen, add a bit of almond milk, place the container into the Ninja Creami and process on the ice cream setting.
Add a little more almond milk after the first mix and mix again if it still appears icey. Then add more lemon zest, basil leaves, and the blueberries. Scrape down the sides. Mix again on the mix in setting.
Ensure the mixture is completely frozen before processing in the Ninja Creami for the best texture.
Add almond milk gradually during the mixing process to achieve a creamy consistency.
Scrape down the sides of the container to ensure all ingredients are evenly mixed.
Remix the ice cream multiple times if needed to eliminate any ice chunks.
Add the blueberries, extra lemon zest, and basil leaves at the end for a fresh burst of flavor.
Can I use a different type of milk?
Yes, you can substitute fairlife milk and almond milk with other milk options, but it may slightly alter the texture and flavor.
Do I need to use a Ninja Creami?
The recipe is designed for the Ninja Creami, but you can try using other ice cream makers or blending and freezing in intervals.
Can I skip the basil leaves?
Yes, you can skip the basil leaves, but they add a unique and refreshing flavor to the ice cream.
What type of protein powder works best?
Vanilla or lemon-flavored protein powder works best for this recipe, but you can experiment with other flavors.
How long should I freeze the mixture?
Freeze the mixture for at least 24 hours or until it is completely solid.
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