Pretty Delicious Life

0 Make the vanilla 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.
1 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.
2 Mix the ice cream. Once the base is frozen, follow the instructions for placing the pint container in the motor base of your Ninja Creami machine. For your first spin you will press the “Lite Ice Cream” button.
3 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. Place the outer bowl lid back on, secure in the machine & press the re-spin button.
4 Add mix ins. After respinning, add diced peaches from about 1/2 of a fresh peach. 
5 Prepare topping. Slice the other half of the peach & place the peach slices in a microwave safe bowl. Sprinkle with coconut sugar, cinnamon, or a mixture of warm spices like nutmeg, cinnamon & ginger. Place the bowl in the microwave & heat for 30 seconds until peaches are warmed. Pour the warm peach cobbler topping over the peaches & cream ice cream base and top with a sprinkle of gluten free granola.