Ninja Creami Protein Ice Cream

Steps

1. In a large measuring cup, pour in 1 1/4 cups (300 ml) of the milk, then add the protein powder, maple syrup, vanilla extract, and salt. Blend for 30 seconds with an immersion blender until no powder lumps remain.
2. With the blender running, sprinkle in the xanthan gum in a thin stream: dumped in all at once, it forms gummy clumps. Blend 20 seconds more, add the Greek yogurt, and blend 10 seconds, just until smooth.
3. Let the mixture sit for 5 minutes so the foam settles, then pour it into the Ninja CREAMi pint without going past the max fill line. Tap the pint on the counter to release air bubbles and snap on the lid.
4. Freeze the pint perfectly level for 24 hours, in a freezer set to 0°F (-18°C) or colder. The top needs to be flat: a pint frozen at an angle ends up sloped and strains the blade.
5. Take out the pint, remove the lid, and check the surface: if a hump has formed in the center, shave it off with a spoon. Set the pint in the outer bowl, lock on the blade lid, mount it on the machine, and run the Lite Ice Cream program.
6. When the cycle ends, check the texture. If it looks powdery, dry, or shaved, make a small well in the center, add 1 tablespoon (the remaining 15 ml) of milk, and run Re-spin. Repeat once more if it still is not creamy, without adding more milk.
7. Once the ice cream is smooth and glossy, dig a 1 1/2 inch (4 cm) wide well down to the bottom of the pint, add the dark chocolate chips, and run the Mix-in program to fold them through.
8. Serve right away: the texture is like soft serve. For a firmer, scoopable ice cream, return the pint to the freezer for 10 minutes before serving.