1-First step: Mix the base until smooth In a freezer-safe pint container, add the 2 cartons of key lime pie Greek yogurt, 1/2 cup whole milk, 1 scoop vanilla protein powder, and 2 teaspoons lime juice. Stir with an immersion blender, whisk, or frother until the mixture looks creamy and fully combined. This step matters because a smooth base spins better in the Ninja Creami and gives you fewer icy bits later.

2-Second step: Freeze the pint Place the lid on the pint and freeze it overnight or for at least 10 hours. A full freeze is important for the best texture. If you are meal prepping, make a few pints at once so you can have dessert ready all week long.

3-Third step: Let it rest before processing When you are ready to spin, remove the pint from the freezer 5 to 10 minutes before processing. This little pause helps the dessert soften just enough to reduce crumbly results and cuts down on extra respins. It is a simple trick, but it makes a big difference.

4-Fourth step: Process on the lite ice cream setting Place the pint in your machine and run the lite ice cream setting. Because this recipe uses protein powder and yogurt, the texture should turn creamy and thick. If the mixture looks crumbly after the first spin, add a splash of milk or yogurt, then re-spin. A second spin is often all it needs.

5-Fifth step: Add mix-ins if you want more pie flavor If you want more of that pie shop feel, add mix-ins like graham cracker pieces or frozen cream cheese chunks after the first spin. Then process again. This helps create a richer taste and adds little pockets of texture that taste amazing with the tart lime base.

6-Final step: Top and serve Scoop the frozen dessert into bowls and finish with whipped cream and graham cracker crumbs. Serve right away for the best soft-serve texture. If you want a more classic dessert plate, pair it with a few berries or serve it beside a slice of another citrus dessert like this lemon tart.