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I have a very serious love for a good latte, which makes my current coffee setup… slightly embarrassing.
I’ve been eyeing the Breville Express Impress in olive tapenade for months (because she’s stunning). But when we stopped by the Crate & Barrel President’s Day sale “just to look,” the sales associate basically convinced me I needed the upgraded one if I didn’t want to struggle dialing in the perfect shot.
So now I’m torn - it’s SUCH a splurge and truly unnecessary (Pro tip, though: sales associates can look up the next sale date — so we’d wait for a bigger drop). But I also so want the slow, calm, cafe-morning vibe before the chaos of the work day.
Also… imagine pairing it with the Ninja Creami. High-protein affogatos? The flavor options are endless!
Which brings me to today’s recipe — mint chip (my childhood fave), but made incredibly fresh with real mint leaves. It's straight up addicting, nostalgic, delicious… and still packs 57g of protein per pint.
Anyway, please talk me out of an espresso machine (or tell me why it’s your favorite purchase ever).
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TODAY’S DISH
High-Protein Mint Chip Ninja Creami
Ingredients
ICE CREAM BASE
2 cups Fairlife 2% milk
2 Tbsp maple syrup
20-25 fresh mint leaves, de‑stemmed
1 tsp MCT oil (recommended for creamier texture)
6 drops liquid chlorophyll (optional, for brighter green color)
1/8 tsp salt
MIX-IN
1.5–2 oz dark chocolate, chopped (about 4 Tbsp)
Instructions
Blend all base ingredients until the mint is pulverized and the base is smooth.
Freeze for 24 hrs, or until solid.
When ready to eat, leave out on the counter for 8–10 minutes at room temp
or run outside of the container under warm water for 20 seconds.Insert into your Ninja Creami. Spin on Ice Cream, scrap down the edges with a butter knife, then respin once. Add chopped chocolate and spin on Mix-In. For softer, soft-serve texture: spin on Lite Ice Cream. If needed, respin 1–2 times before adding mix-ins.
IF YOU MISSED IT
Last week’s recipe was a minimal-mess sheet pan situation that’s incredibly easy to whip up but still packed with flavor. And so many of you loved it!
Until next time, happy cooking!!
- Sheena
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