Pretty Delicious Life

0 Make the cereal milk. Add 1/2 cup of cereal to 1/2 cup of almond milk. Place in an airtight container in the fridge for 12-24 hours to make the cereal milk.
1 Make the ice cream base. Add the cereal milk, remaining 1/2 cup of almond milk, coconut milk, dates, protein powder, vanilla, cinnamon & 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.
2 Freeze the ice cream base. Pour base into the ninja creami pint 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.
3 Mix the ice cream. Follow the instructions for placing the frozen pint of the base mixture in your Ninja Creami. For your first spin you will use the “Lite Ice Cream” function.
4 Respin. Once the first spin is complete, you will need to respin the ice cream mixture in order for it to become the perfect texture as oftentimes you’ll see a formation of ice crystals & a more gritty texture after the first spin. 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 using the re-spin function. Place the outer bowl lid back on, fitting the bowl into the machine, & press the “re-spin” button.
5 Add mix ins. Add a handful of cinnamon toast cereal to the ice cream base. Place back in the outer bowl with the lid secured, lock into place & choose the “mix-in” function. Add some additional cereal as toppings when serving.