Step 1: In a medium bowl or directly in your Ninja Creami pint container, combine the unsweetened almond milk, protein powder, peanut butter powder (or natural peanut butter), your chosen sweetener, and the pinch of salt.
Step 2: Whisk vigorously until all ingredients are thoroughly combined and the protein powder has dissolved completely. Ensure no lumps remain.
Step 3: Pour the mixture into your Ninja Creami pint container, ensuring it does not exceed the MAX FILL line.
Step 4: Place the lid securely on the pint container and transfer it to a level surface in your freezer. Freeze for a minimum of 24 hours at -7°F (-22°C) or colder. This extended freezing time is crucial for developing the proper ice crystal structure.
Step 5: Once completely frozen, remove the pint from the freezer. Remove the lid and place the pint into the outer bowl assembly. Secure the outer bowl lid with the paddle attached.
Step 6: Place the assembly onto the Ninja Creami machine and lock it into place. Select the 'LITE ICE CREAM' or 'ICE CREAM' setting.
Step 7: After the first spin, check the consistency. It might look crumbly. Create a 1-inch wide hole in the center of the frozen mixture with a spoon.
Step 8: Add the mini chocolate chips or a drizzle of sugar-free chocolate syrup into the hole.
Step 9: Place the pint back into the outer bowl and secure the lid. Select the 'MIX-IN' function.
Step 10: If the consistency is still too crumbly after the mix-in spin, add 1-2 tablespoons of additional almond milk to the pint. Then, select the 'RE-SPIN' function.
Step 11: Serve immediately and enjoy! Store any leftovers in the pint container, covered, in the freezer. Re-spin if necessary before serving again.