Cinnamon Toast Crunch Protein Ice Cream
Cinnamon Toast Crunch protein ice cream made in the Ninja Creami by steeping one cup of Cinnamon Toast Crunch in two cups of milk for fifteen minutes to infuse the cereal milk flavor, straining out the cereal, and mixing in vanilla protein powder, sugar-free vanilla or cheesecake pudding mix, and cinnamon before freezing for twenty four hours. Processed on Lite Ice Cream and mixed in with a quarter cup of fresh Cinnamon Toast Crunch for crunch. Thirty three grams of protein and that warm cinnamony cereal milk flavor in every single scoop.
Ingredients
- 2 cups milk
- 1 cup Cinnamon Toast Crunch plus more for mix ins
- 1 scoop vanilla protein powder
- 1 Tbs sugar free vanilla pudding mix or cheesecake
- ½ tsp cinnamon
Instructions
- In a medium bowl (preferably one with a handle and spout) combine milk and Cinnamon Toast Crunch. Stir and let sit to infuse for 15 minutes.
- Using a small strainer, scoop out the cereal.
- You can either mix everything in this bowl or pour your cereal milk into a blender bottle (I prefer this way because it makes mixing it up easier)
- Add protein powder, pudding mix and cinnamon and shake or stir to combine.
- Pour into your creami pint to the max fill line and freeze for 24 hours.
- When ready to eat, put Creami pint into machine and process on “Lite Ice Cream” setting.
- Add a splash of milk if crumbly and 1/4 cup Cinnamon Toast Crunch.
- Process again on “Mix-in”.
- Enjoy!