Protein Mint Chip Ice Cream

Place 1 cup water or unsweetened low fat coconut milk into the ninja creami container. Add the protein powder, collagen, egg, salt and sweetener if using.
Use an immersion blender to combine the ingredients. Add more water until you reach the fill line. Stir with a spoon. Taste and if desired, add more stevia glycerite or mint extract.
Freeze for at least 6 hours or overnight.
While the ice cream freezes, make the chocolate mint chips. Place the softened coconut oil or butter into a food processor. Add the protein powder and pulse until well combined. Add the extract and stevia. Pulse to combine. Taste and adjust as needed, adding more sweetener or mint if desired. Place the mixture onto a piece of parchment paper and spread with a spatula into a thin layer. Place in the fridge to set. Once hardened, break into small chips. Store in the fridge until you are ready to make the ice cream.
When ready to consume, allow to sit on the counter for 10 minutes (or sit in hot water for 2 minutes). Making sure it doesn't get too liquidy yet soft.
Place in the Ninja Creami on the “lite” setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the “gelato” setting. Depending on your desired texture, will determine your settings. Add the chocolate mint chips and press the "mix in" setting. Enjoy!