High Protein Cookie Butter Ice Cream

Place the milk powder in a dry skillet over medium-low heat. Stir constantly for a few minutes until it becomes lightly golden and smells toasted and caramelized. This is the secret to making it taste like cookie butter! Don’t let it burn. This step gives the ice cream a deeper toasted-cookie flavor without adding actual cookies.
Place 1/2 of the coconut milk into a ninja creami container. Use a stick blender to combine the toasted milk powder with the coconut milk, Equip, egg, stevia, vanilla, spices, and salt until completely smooth. Taste and adjust sweetness to your liking.
Freeze for at least 10 hours .
Process on Lite Ice Cream setting. If it’s powdery or crumbly, add 1 tablespoon coconut milk and Re-Spin. Enjoy!