Pistachio Chocolate Yogurt Bark

Name: Ninja Creami Pumpkin Pie Protein Ice Cream
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 2 pints
Cuisine: American
Ingredients: 1 cup milk; 0.5 cup pumpkin puree; 1 scoop vanilla protein powder; 1 teaspoon pumpkin pie spice; 1 tablespoon maple syrup

Chef

Ingredients

0 of 4 available

473 mL

greek yogurt

2 tbsp

honey

79 mL

pistachios

79 mL

dark chocolate chips

Method

1
Line a rimmed baking sheet with parchment paper. Stir the honey into the Greek yogurt until evenly combined.
5 min
2
Spread the yogurt mixture into an even layer about 1/4 inch thick on the lined baking sheet.
3 min
3
Sprinkle the pistachios and dark chocolate chips evenly over the yogurt, pressing them lightly into the surface.
2 min
4
Freeze uncovered until firm, at least 3 hours. Break or cut the bark into pieces and serve immediately. Store leftovers in an airtight container in the freezer for up to 1 month.
3h-20°C

Ninja Creami Pumpkin Pie Protein Ice Cream

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2 pintsAmerican

Ninja Creami Pumpkin Pie Protein Ice Cream

Cook

0

quickdinner

Method

1
Add the milk, pumpkin puree, vanilla protein powder, pumpkin pie spice, and maple syrup to a blender. Blend until completely smooth, about 30 seconds.
1 min
2
Pour the mixture into a Ninja Creami pint container, staying below the maximum-fill line. Secure the lid and freeze on a level surface for at least 24 hours.
24h-20°C
3
Remove the pint from the freezer and let it stand for 5 minutes. Process on the Lite Ice Cream setting.
3 min
4
If the texture is crumbly, process once more using the Respin setting. Repeat once if needed until smooth and creamy.
2 min
5
Serve immediately for the softest texture, or return the pint to the freezer for 15 minutes for a firmer scoop.
15 min