High-Protein Red Velvet Ice Cream

I rewarded myself with a Ninja Creami for my birthday and for losing 50lbs. My favorite ice cream is Ben & Jerry’s Red Velvet, which was discontinued a few years back. It was 1,040 calories and 16 grams of protein per pint.

For my first Ninja Creami pint, I recreated a lower-calorie version that is 414 calories and 31 grams of protein that hits the spot.

I used a red velvet mug cake and cream cheese frosting as my main mix-ins.
The recipe is below. In hindsight, next time I'll just manually stir in the other half of the cake so I can have bigger cake chunks. It was delicious nonetheless!

.6 oz Coke zero
Splenda allulose
21 grams Red velvet cake mix
2 TBS Whipped cream cheese frosting
1 Failife vanilla nutrition plan protein shake
2 TBS Cheesecake pudding mix (regular, not sf)
Splash of Cake batter extract

1. In a small ramekin, mix 2 tsp of allulose, cake mix, and Coke Zero. Microwave for 45 seconds.
2. In the creami pint, whisk 3 TBS allulose with half of the cake and frosting and the remaining ingredients.
3. Freeze overnight.
4. Process on light ice cream. Respin once. Spin on the mix ins setting with the remaining cake and frosting.