Add almond milk, creamer, maple syrup, protein powder, collagen and vanilla extra to the ninja creami container. Use an immersion blender or hand frother to combine until fully liquid and combined. If your creami is frothy, allow to sit for a few minutes to allow the froth to settle. Make sure your creami does not pass the fill line. Place the lid on the container and freeze for 24 hours.

Once fully frozen, ensure that the mixture is flat and not off-center, as this will damage the blade. Place the frozen cup inside the outer bowl and lock the lid on top. Spin on the lite ice cream setting once.

Remove the lid and make a well in the center of the creami. Add a splash of cold brew (or almond milk) and spin again on the respin setting. You’ll spin 2-3 times total, adding a splash of liquid as needed until the ice cream is creamy to your liking!

Remove the lid and add the crushed candy canes. Spin on the mix-in setting.

Serve fresh by scooping into a bowl, adding more candy cane pieces of top if desired. If you have leftovers, level off the top and freeze again. Respin when you’re ready to enjoy the rest!