Prepare the espresso pint

• Pour the chilled brewed coffee into a Creami pint and stir in the psyllium husk.
• Add the espresso protein powder, salt, xanthan gum, vanilla bean paste and monk fruit sweetener.
• Top with almond milk and fat-free milk up to the freeze line.

Prepare the vanilla pint

• Pour almond milk into a second pint and add the monk fruit sweetener, psyllium husk, salt and xanthan gum.
• Add the vanilla bean paste, a few drops of princess cake and cookie extract and the vanilla jello powder.
• Fill with milk up to the freeze line.

Prepare the pistachio pint

• Pour the vanilla protein shake into a third pint.
• Add the xanthan gum, salt, psyllium husk and monk fruit sweetener.
• Add a couple of drops of almond extract, the pistachio cream and the pistachio jello powder.

Blend the bases

• Blend each pint for about 30 seconds until smooth and evenly mixed.
• Do not skip blending, especially when using psyllium husk.

Freeze

• Place the lids on the pints and freeze them flat until completely solid.

Spin and serve

• Spin each pint in the Creami according to the machine settings.
• Stir the mini M&Ms or toffee peanuts into the vanilla pint and the pistachios into the pistachio pint.