Ninja Creami Vanilla Ice Cream

Ingredients

• 1 scoop Vegan Vanilla Protein Powder
• 1 tbsp Cashew Butter
• 1 tsp Vanilla Extract
• ¼ tsp Xanthan Gum
• 2 tsp Agave Syrup
• 2 cups Soy Milk

1. 1Add the protein powder, cashew butter, vanilla extract, xanthan gum, and agave syrup to a Ninja Creami pint container.
2. 2Pour in the soy milk to just below the fill line (approximately 2 cups). Whisk or use an immersion blender until fully smooth and combined. Season with salt to taste.
3. 3Freeze uncovered for 24 hours, or until completely solid. Once frozen solid, place the lid on for storage.
4. 4When ready to serve, run the outside of the container under hot water for 1 to 2 minutes. Insert into the Ninja Creami and select the Lite Ice Cream setting.
5. 5If the texture is dry or crumbly after spinning, add 1 to 2 tablespoons of soy milk and press Re-spin. Repeat as needed until creamy.
6. 6Serve immediately for best texture. To store leftovers, smooth the surface, freeze flat, and re-spin with a splash of soy milk before serving again.