First Step: Gather and measure Measure out the ingredients so everything is ready: two 5.3-ounce cartons of key lime pie Greek yogurt, 1/2 cup whole milk (or full-fat oat milk), one scoop (about 35 g) vanilla protein powder, and 2 teaspoons lime juice. If you’re using optional toppings like graham crumbs or frozen cream cheese chunks, have them measured and chilled.

Second Step: Blend the base Place the key lime pie Greek yogurt, whole milk, vanilla protein powder, and lime juice into a blender or food processor. Blend on medium speed until smooth and uniform. Scrape down the sides so the protein powder is fully incorporated. Notes on texture: The mixture should be pourable but slightly thick. If you’re using dairy-free yogurt, blend until very smooth since some plant yogurts separate more easily.

Third Step: Pack the pint Pour the blended mixture into a Ninja Creami pint container. Level the surface and wipe the rim clean. Leave about 1/2 inch of headspace if your pint container recommends it. Seal the pint with its lid.

Fourth Step: Freeze solid Place the pint upright in the freezer and freeze for a full 24 hours. A full 24-hour freeze gives the best results for texture and prevents graininess. Avoid stirring or partially freezing to speed this up; a rushed freeze gives icy, uneven results.

Fifth Step: Spin in the Ninja Creami After 24 hours, install the pint into your Ninja Creami bowl per the machine’s instructions. Process on the “Lite Ice Cream” setting. When the cycle finishes, check the texture. If the mixture is powdery or crumbly, add 1 to 2 tablespoons of cold whole milk (or plant milk) and select the “Re-spin” option. For very dense bases, you may need a second re-spin to reach a scoopable, smooth consistency.

Sixth Step: Add mix-ins and toppings For a pie-crust vibe, mix in 2 tablespoons of gluten-free graham cracker crumbs after the first spin and then use “Re-spin” once to distribute them without crushing the texture. To add cheesecake pockets, fold in frozen cream cheese chunks briefly after spinning; their cold temperature keeps them intact and gives creamy bites. Top with fresh whipped cream and a sprinkle of lime zest if you like.

Final Step: Serve and enjoy Scoop immediately for a soft-serve style treat, or return to the freezer for 10 to 20 minutes to firm up slightly. If you store leftovers, smooth the surface, press plastic wrap directly on top, and secure the lid before freezing. When you want a scoop later, let sit 5 to 10 minutes at room temperature, then use the “Re-spin” function if needed to regain creaminess.