HERE is where you can order more pint containers on Amazon. It’s a 3rd party brand, but they work great.
That looks like masking tape. Use painters tape - it’s easier to remove. Also fold one end under itself to make a lip to peel it off easier. And add a date so you know how old it is.
These are awesome. I use it all the time.
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Cinnamon Granola Crunch
This one turned out awesome, even with no-fat milk:
12 oz fat-free milk
2 scoops MD Protein, vanilla
1/2 teaspoon almond extract
A few dashes of cinnamon
1/4 cup Nu Trail no-sugar granola (mix-in)
With fat-free milk, you’re more likely to get a soft serve texture right out of the machine. But freeze it for an hour or so and it’s more like traditional ice cream.
Mint Chocolate Chip
• 12 oz fat-free milk
• 2 scoops MD Protein, vanilla
• 1/4 teaspoon mint extract (go easy on it, maybe even less)
• 2 tablespoons 90% chocolate bits, chopped (mix-in)
• 2 drops green food coloring (optional)
About 57 grams of protein for the whole pint.
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These look incredible, how’s the cleanup?
Good question. Clean-up is easy. I haven’t taken any pics of that part, but I found some on the internet:
First, you remove the lid of the outer container that your pint goes into, then you pop off the blade. Wash both of those parts.
Second, wipe off this little thing on the machine:
Other than that, you just clean up your pints and wipe off the machine as needed. The pints are technically dishwasher safe, but I don’t like heating plastic, and a quick rinse does the job.
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Soft-Serve Cheesecake
Here’s an odd but tasty one:
1 cup fat-free milk
2 scoops MD Protein, vanilla
2 tablespoons sugar-free pudding mix, cheesecake flavor
4 oz 1/3 less-fat cream cheese, softened
Mix ingredients (I used an immersion blender instead of a whisk), freeze overnight, and run on the lite ice cream setting.
You could do a mix-in of diced strawberries and a crumbled graham cracker, but I went classic.
You’ll hit around 60g of protein for this one.
Butter Pecan (or close to it)
12 oz fat-free milk
2 scoops MD Protein, vanilla
1/2 teaspoon butter extract
1/4 cup chopped pecans (mix-in)
Do you make these for breakfast 
Only the granola one because granola is cereal and cereal is breakfast. 
Nah, I usually spin a couple of pre-frozen pints in the evening, take the pics before digging in, and post them the next morning.
Although I think I’ll accept that as a challenge and make one with some healthy breakfast-y foods: yogurt, milk, some kind of no/low-sugar cereal, blueberries, and protein powder. Oats maybe? Yes, gotta try one with oats and yogurt. I’m on it.
“Breakfast Ice Cream” = weekend project.
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I am in full support of ice cream for breakfast. Particularly if it’s protein laden and delicious…as these appear to be.
Wish I had the disposable income to allow for me to purchase one. You make them look so appealing; almost a kitchen necessity.
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The basic machines are $149 at Walmart. That’s the cheapest I’ve seen them, but they sell out fast.
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You could do the double bag method.
Get a quart ziploc bag with your ingredients, put it into a gallon bag and add ice and salt.
The science behind this way of making ice cream in a bag lies in the salt, which doesn’t go into the ice cream itself but is instead used to lower the temperature of the ice surrounding the bag filled with the ice cream base. As the ice melts, it freezes the ice cream mixture by pulling heat out of the base.
Shaking the bag while this heat transfer is happening also helps by adding air to the ice cream, which lightens the texture so the ice cream is nice and creamy.
Takes about 5-10 minutes depending on the ice cream. But it’s cheap, and you get a free arm workout, therefore you need your pwo ice cream.
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Huh. Have you tried it with any of the recipes @Chris_Shugart has posted?
How much ice and how much salt?
Ziploc bags I can afford 
No.
I just eyeball it. I’m sure you could find a ratio online, but 75% ice by volume to give you room to massage the interior bag, and a handful of salt. I like rock salt but it will rip your bags if you plan to re-use them. And since it all dissolves and you throw it away, who cares?
Breakfast ice cream: experiment 1. Trying overnight soaked quick oats as the mix-in: 1/4th cup oats soaked 1/4 cup milk.
Base: 2 scoops MD Protein, 10 oz 1% milk, 1/2 teaspoon cinnamon.
Will it work? We’ll find out Sunday morning.
@Chris_Shugart I see you bought model NC301. It has two additional program buttons compared to the NC300 which is what Walmart sells for 149. I’m conservative and like things simple but I don’t want to cheat myself of something that may be useful; so, the two additional buttons, do you find you use them often?
Yeah, looks like there are several models. Honestly, I thought I bought the cheapest one. All I use is “light ice cream.” Haven’t played with sorbet or milkshake buttons yet. And some have a gelato button. I say go with the least expensive. It does plain old ice cream so well, that’s all I’ll ever use.
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Breakfast Ice Cream
• 10 oz 1% milk
• 2 scoops MD Protein - vanilla
• 1/2 teaspoon cinnamon
• 1/4 cup oats overnight soaked in 1/4 cup milk
Whisk everything but the oats and freeze in your Ninja CREAMi pint cup overnight. At the same time, soak your oats. I used instant oats but old fashioned may work better.
Run your base on the “lite ice cream” setting then use the mix-in button to add the oats.
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