Add all creamsicle ice cream ingredients to a 24 oz Ninja Creami container (this is for the Ninja Creami Delux 11-in-1 machine Model: NC501) and stir well using a whisk, immersion blender, or electric frother (you could also mix all ingredients in a blender bottle then pour into the Creami container). If you have a Ninja Creami 7-in-1 Model: NC301 just half this recipe.

Place in the freezer for at least 8 hours or preferably overnight. I leave mine uncovered to reduce the size of the bulge on top when frozen. You want it as flat on top as possible.

When you’re ready to make the Creami, remove the container from the freezer and leave it at room temperature for 10 minutes. If there is a large bulge on top, be sure to scrape it down and flatten with a metal spoon as best you can. Run the outside of the container under hot water for 30-60 seconds. Dry completely. Doing these two steps keeps your machine safe, prevents icyness, and gives the protein ice cream a creamy texture with fewer spins.

Place the container inside the Ninja Creami Deluxe machine and run on a full-light ice cream cycle. Once complete the protein ice cream should have a nice thick ice cream texture (if you're using a lower fat milk and it turns out crumbly/powdery, add 2 Tbs. more milk and "respin" 1-2 more times). Eat right away if not adding mix-ins.

Mix-in option: Scrape down the sides of the container and make a hole in the center of the protein ice cream, going down about ¾ of the way. Add in your desired mix-ins such as mini chocolate chips.

Place the container back in the machine and run a full mix-in cycle.

Serve immediately and enjoy! This makes two servings. See notes for storing leftovers and substitution options.