A high-protein, low sugar ice cream recipe made with mini Cadbury eggs and Biscoff cookies. Perfect for using leftover Easter candy, it's deliciously satisfying and easy to make with a blend of protein milks and other ingredients.
1: Mix all the ingredients for the ice cream base using a blender or milk frother.
2: Cover and freeze overnight.
3: Set it on your Ninja Creami once frozen and press on the Ice Cream option.
4: Add your toppings (save some for topping) and press Mix-In. Re-Spin 2 times.
5: Serve the ice cream and add your leftover toppings.
6: Enjoy!
