Ninja Creami Kit Kat Banana Split McFlurry (Protein)
Serves 1
5 mins prep
480 mins Freeze
485 mins total
McDonalds' new Kit Kat Banana Split McFlurry but make it high protein, dairy free and gluten free too! Creamy vanilla ice cream is mixed with fresh fruit & gluten free wafer cookies in place of kit kat pieces (but you'd never taste the difference!) This recipe is lower sugar than the version you'll see on McDonald's menu and can even be made refined sugar free if you prefer.
Mix Ins
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Make the ice cream base. Add the almond milk, coconut milk, dates, protein powder, vanilla & sea salt to a blender. Blend until smooth. You may find that a few small bits of the dates remain if your blender is not high speed; this is ok. You can strain them out or leave them in, it's up to you.
Freeze the ice cream base. Pour base into the ninja creami container right up to the max fill line. Place storage lid on the container and freeze for a minimum of 8 hours. Ninja recommends at least 24 hours but I don't have that kind of patience and find that 8 hours is plenty.
Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in your Ninja Creami. For your first spin you will choose the "Lite Ice Cream" function.
Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become super creamy. My best creami prep tip is to add about 2-3 tsp additional almond milk, just enough to cover the top of the pint, before you respin.
Add mix ins. Add strawberries, banana slices & wafer cookies or chocolate chips. If the container is very full, simply mix in by hand by folding the toppings into the ice cream with a spoon. If you have room to use the machine, place the pint back into the outer bowl, resecure the lid and process using the "mix in" function.
