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Pour 400 grams of fat free high protein milk into a Ninja Creami pint. Add 40 grams of monk fruit sweetener (or any sugar substitute), 1/2 teaspoon of cinnamon, a pinch of salt, and 1/4 teaspoon of xanthan gum. Blend all ingredients for the base together using an immersion blender until well combined.

Place the lid on the pint and freeze for at least 24 hours (1440 minutes).

Chop 1 medium apple into 1/4 inch cubes. Place the chopped apple in a bowl. Top the apples with 25 grams sweetener, 5 to 10 grams sugar free syrup, a few sprinkles of cinnamon, and a pinch of salt. Mix the ingredients together until the apples are coated.

Transfer the apple mixture to a small pot. Simmer on the stove until the apples become soft (this takes about 10 minutes on the stove, or alternatively, you can microwave in 30-second increments for about 2 minutes).
Transfer the cooked apple pie filling to a bowl and refrigerate for at least 1 hour (60 minutes) before using it as a mix-in. This step is crucial to prevent melting the ice cream.

Remove the frozen ice cream base pint from the freezer. Run the pint under hot water for at least 60 seconds to loosen the frozen base from the sides.

Place the pint into the Ninja Creami machine. Spin on the “Lite Ice Cream” setting.

After the first spin, the mixture may appear crumbly. If it's super crumbly, run a “Respin” cycle if necessary.

Scrape down the sides of the pint with a spoon. Make a hole down to the bottom of the ice cream with a butter knife or spoon. Fill this hole with the cooled apple pie filling.

Place the pint back into the Ninja Creami machine. Run the “Mix-in” cycle. The ice cream should come out perfect.


Pour 400 grams of fat free high protein milk into a Ninja Creami pint. Add 40 grams of monk fruit sweetener (or any sugar substitute), 1/2 teaspoon of cinnamon, a pinch of salt, and 1/4 teaspoon of xanthan gum. Blend all ingredients for the base together using an immersion blender until well combined.

Place the lid on the pint and freeze for at least 24 hours (1440 minutes).

Chop 1 medium apple into 1/4 inch cubes. Place the chopped apple in a bowl. Top the apples with 25 grams sweetener, 5 to 10 grams sugar free syrup, a few sprinkles of cinnamon, and a pinch of salt. Mix the ingredients together until the apples are coated.

Transfer the apple mixture to a small pot. Simmer on the stove until the apples become soft (this takes about 10 minutes on the stove, or alternatively, you can microwave in 30-second increments for about 2 minutes).
Transfer the cooked apple pie filling to a bowl and refrigerate for at least 1 hour (60 minutes) before using it as a mix-in. This step is crucial to prevent melting the ice cream.

Remove the frozen ice cream base pint from the freezer. Run the pint under hot water for at least 60 seconds to loosen the frozen base from the sides.

Place the pint into the Ninja Creami machine. Spin on the “Lite Ice Cream” setting.

After the first spin, the mixture may appear crumbly. If it's super crumbly, run a “Respin” cycle if necessary.

Scrape down the sides of the pint with a spoon. Make a hole down to the bottom of the ice cream with a butter knife or spoon. Fill this hole with the cooled apple pie filling.

Place the pint back into the Ninja Creami machine. Run the “Mix-in” cycle. The ice cream should come out perfect.
