Ninja Creami Purple Sweet Potato Ice Cream
This Ninja Creami purple sweet potato ice cream blends steamed purple sweet potato with cottage cheese and a vanilla protein shake for 46 grams of protein per pint. It’s naturally purple with no pudding mix, and it spins smooth on Lite Ice Cream.
Servings: 4 servings
Calories: 122kcal
Equipment
- 1 Steamer basket or steamer pot
- 1 Blender
- 1 Ninja Creami Deluxe
- 1 24 oz Ninja Creami pint
Ingredients
- ¾ cup mashed purple sweet potato steamed and cooled
- 1 cup low-fat cottage cheese
- ¾ cup Fairlife Nutrition Plan vanilla protein shake
- ⅓ cup allulose
- 1 teaspoon vanilla extract or bean paste
Instructions
- Steam the whole purple sweet potato, skin on, for 30 to 45 minutes, until a fork slides into the center with almost no resistance.¾ cup mashed purple sweet potato
- Let it cool completely. Peel off the skin, mash the flesh until smooth, and measure ¾ cup.
- Add the mashed sweet potato, cottage cheese, protein shake, allulose, and vanilla to a blender. Blend until completely smooth.¾ cup mashed purple sweet potato, 1 cup low-fat cottage cheese, ¾ cup Fairlife Nutrition Plan vanilla protein shake, ⅓ cup allulose, 1 teaspoon vanilla extract or bean paste
- Pour into a Ninja Creami pint, stopping at the max fill line. Cover and freeze on a flat surface for 24 hours.
- Remove the lid, lock the pint into the machine, and spin on Lite Ice Cream.
- If it looks dry or crumbly, add 1 to 2 tablespoons of the protein shake and run Respin.
Notes
- Thaw before spinning: Let the frozen pint sit on the counter for about 5 minutes, or closer to 10 if your kitchen is cold.
- Faster cooking: Peel and cut the sweet potato into 1-inch chunks, then steam for 15 to 20 minutes.
- Half and half or any milk: Use the same amount in place of the protein shake for a richer pint. Protein drops to about 35 grams per pint with half and half.
- Sweetened condensed milk: Use ½ cup in place of the allulose for a sweeter, softer pint. It’s no longer sugar-free.
- 16 oz Ninja Creami: Use about two thirds of each ingredient, and keep the base under the max fill line.
- Leftover mash: Store in an airtight container in the fridge for 3 to 4 days.
Nutrition
Calories: 122kcal | Carbohydrates: 28g | Protein: 11.5g | Fat: 1.5g | Fiber: 1.5g
