Add milk, protein powder, caramel syrup, cream cheese, pudding mix, salt, vanilla extract and maple syrup into a blender. Blend until very smooth. Make sure there are no powder lumps. This mixture creates the creamy salted caramel flavor and soft texture.

Carefully pour the blended mixture into the Ninja Creami pint container. Do not fill above the maximum line. Smooth the top gently with a spoon. Place the lid tightly on the container before freezing for best texture and even spinning later.

Place the pint container flat inside your freezer. Freeze for at least twenty-four hours. This step is important for correct Ninja Creami results. The mixture should become fully solid before spinning. Patience here creates smoother and creamier protein ice cream later.

Remove the frozen pint from the freezer. Place it inside the Ninja Creami machine according to instructions. Select the “Lite Ice Cream” setting. The machine will break the frozen base into creamy ice cream with soft and fluffy texture.

After the first spin, check the texture carefully. Sometimes protein ice cream looks crumbly at first. Add one tablespoon milk if needed. Use the re-spin function for extra creaminess. This step helps create smooth, scoopable ice cream with rich caramel flavor.

Scoop the finished ice cream into bowls immediately. Drizzle extra caramel sauce on top for more sweetness. Sprinkle a tiny pinch of sea salt for balance. Serve fresh and cold for the best creamy texture and delicious homemade dessert experience.