- \n
- Higher protein per serving for satiety and recovery.<\/li>\n
- Often fewer calories and less added sugar than commercial pints.<\/li>\n
- Small amounts of fat and added fiber improve mouthfeel and reduce iciness.<\/li>\n<\/ul>\n
\n
\n Method<\/th>\n Typical time<\/th>\n Macro snapshot<\/th>\n<\/tr>\n \n Blender blend<\/td>\n ~minutes<\/td>\n ~256\u2013269 kcal, 19\u201323 g protein<\/td>\n<\/tr>\n \n Ninja Creami<\/td>\n overnight freeze<\/td>\n ~181\u2013445 kcal, 14\u201376 g protein<\/td>\n<\/tr>\n \n Churned batch<\/td>\n chill + churn<\/td>\n richer fat, classic consistency<\/td>\n<\/tr>\n<\/table>\n We\u2019ll use these principles as we pick bases, thickeners, and flavor paths. Each choice affects texture, scoopability, and the macros you get when you serve a bowl.<\/p>\n
Essential Ingredients for Creamy, High-Protein Results<\/h2>\n
Choosing the right ingredients makes the difference between a chalky frozen dessert and a silky scoop. We focus on base liquids, concentrated protein sources, and a few texture helpers that reduce ice crystals and improve mouthfeel.<\/p>\n
![\"A](\"https:\/\/baldyspizza.com\/blog\/wp-content\/uploads\/2025\/12\/A-beautifully-organized-display-of-essential-ingredients-for-making-creamy-high-protein-ice-1024x585.jpeg\" "\\"A")
<\/p>\nBase liquids<\/h3>\n
Full\u2011fat milk adds body and helps reduce iciness. Unsweetened almond milk lightens calories and keeps mixes pourable.<\/p>\n
Greek yogurt brings tang and thickness, while cottage cheese raises protein and gives a dense, cheesecake\u2011like profile. Canned coconut milk adds dairy\u2011free cream for richness.<\/p>\n
Protein sources<\/h3>\n
Whey or casein powder gives structure and flavor when blended with milk. We also use unflavored collagen (about 10 g) for silky texture without chalk.<\/p>\n
RTD shakes are a convenient base when time is tight. Pair flavored powder carefully\u2014vanilla is versatile; chocolate plays well with cocoa and nut butters.<\/p>\n
Texture helpers and dosing<\/h3>\n
Instant pudding mix (\u22482 tbsp per pint) helps emulsify. Guar or xanthan gum, start at 1\/4 tsp, cuts iciness. Use cocoa powder sparingly so the mix does not dry out.<\/p>\n
A teaspoon of vanilla rounds low\u2011sugar bases. Thick mixes like cottage cheese benefit from a short blend for uniformity. Stage ingredients in a container with headroom for safe mixing and freezing.<\/p>\n
\n
\n Base combo<\/th>\n Primary benefit<\/th>\n Suggested booster<\/th>\n<\/tr>\n \n Milk + protein powder<\/td>\n Balanced body, easy macros<\/td>\n 2 tbsp pudding or 1\/4 tsp xanthan<\/td>\n<\/tr>\n \n Greek yogurt + milk<\/td>\n Thick, tangy texture<\/td>\n 10 g collagen or 1 tsp vanilla<\/td>\n<\/tr>\n \n RTD shake + Greek yogurt<\/td>\n Convenience + creaminess<\/td>\n 2 tbsp cocoa for chocolate flavor<\/td>\n<\/tr>\n \n Cottage cheese + milk<\/td>\n High protein, cheesecake notes<\/td>\n Quick blend, 1\/4 tsp guar<\/td>\n<\/tr>\n<\/table>\n How To Make Protein Ice Cream with a Ninja Creami<\/h2>\n
Follow our Creami routine to turn shakes, yogurt, or cottage cheese into reliably creamy pints you can enjoy right away. We give clear steps for base choice, container prep, freeze timing, and spinning so results match your macro and texture goals.<\/p>\n
Pick a base<\/h3>\n
Choose one tested combo: 12 oz RTD shake + 3 oz Greek yogurt + 2 tbsp powdered peanut butter; 1 1\/4 cups Greek yogurt + 1\/4 cup milk + 1 tsp vanilla + optional scoop of powder; 12 oz milk + 1 1\/2 scoops protein + 10 g cocoa + 2 tbsp instant pudding; or 1 1\/2 cups cottage cheese + 1\/2 cup milk + 2 tbsp pudding. Each gives different kcal and grams of protein.<\/p>\n
Mix, rest, and freeze<\/h3>\n
Stir or froth the mix in the official container. Rest uncovered 5\u201310 minutes to let foam settle. Then cap and place the pint on a level freezer shelf. Freeze overnight; do not exceed the max fill line on the container.<\/p>\n
Spin, re\u2011spin, and adjust<\/h3>\n
Run the Lite Ice Cream program first. If texture is powdery, add 1\u20132 ounces of milk and hit Re\u2011Spin. Repeat one more pass if needed. If it turns too loose, refreeze briefly then Re\u2011Spin. These steps control ice crystals and overall cream.<\/p>\n
Mix\u2011ins and flavor boosts<\/h3>\n
- \n
- Use the Mix\u2011In cycle for nuts, cookie pieces, fruit, or chocolate chips so chunks stay intact.<\/li>\n
- Higher\u2011fat add\u2011ins give a silkier feel; pudding or a pinch of gums helps low\u2011fat bases.<\/li>\n
- Adjust sweetness in the base; frozen servings taste less sweet. Add cocoa or a drop of vanilla for clear flavor notes.<\/li>\n<\/ul>\n
\n
\n Base<\/th>\n Typical kcal<\/th>\n Protein (g)<\/th>\n<\/tr>\n \n RTD + Greek yogurt<\/td>\n 281\u2013317<\/td>\n ~43<\/td>\n<\/tr>\n \n Milk + powder + cocoa<\/td>\n 235\u2013323<\/td>\n 41\u201362<\/td>\n<\/tr>\n \n Cottage cheese blend<\/td>\n Varies<\/td>\n High, variable<\/td>\n<\/tr>\n<\/table>\n Blender Method: Protein Ice Cream Without a Cream Maker<\/h2>\n
For quick, spoonable bowls we turn to a high\u2011speed blender and measured frozen components. This path needs no cream maker and gets dessert ready in minutes while keeping good texture.<\/p>\n
![\"A](\"https:\/\/baldyspizza.com\/blog\/wp-content\/uploads\/2025\/12\/A-bright-modern-kitchen-countertop-featuring-a-sleek-high-quality-blender-in-the-foreground.--1024x585.jpeg\" "\\"A")
<\/p>\nPeanut butter chocolate<\/h3>\n
Build: 4 cups ice, 2 scoops chocolate protein powder, 2 tbsp natural peanut butter, 1 tbsp cacao nibs, 1 cup unsweetened chocolate almond milk.<\/p>\n
Blend: start low, ramp to high, tamp for about 30 seconds. Serve immediately. Yield: 2 servings (~256 kcal each).<\/p>\n
Vanilla blueberry<\/h3>\n
Build: 4 cups frozen blueberries, 2 scoops vanilla protein, 1 cup unsweetened vanilla almond milk.<\/p>\n
Blend: ramp to high and tamp ~30 seconds for a thick, scoopable consistency. Yield: 2 servings (~269 kcal each).<\/p>\n
Texture tactics<\/h3>\n
- \n
- Start with solid frozen elements, then add liquid for control.<\/li>\n
- Use short blends and a tamper to keep the mixture cold and chunky for about 30 seconds.<\/li>\n
- If too stiff, add a splash more almond milk; if too thin, add a handful more frozen fruit or ice.<\/li>\n
- Taste for sweetness before the final 10\u2011second blend and fold in ribbons of peanut butter at the end for visible swirls.<\/li>\n<\/ul>\n
\n
\n Recipe<\/th>\n Main frozen<\/th>\n Liquid<\/th>\n<\/tr>\n \n Peanut butter chocolate<\/td>\n ice<\/td>\n chocolate almond milk (1 cup)<\/td>\n<\/tr>\n \n Vanilla blueberry<\/td>\n frozen blueberries<\/td>\n vanilla almond milk (1 cup)<\/td>\n<\/tr>\n \n Notes<\/td>\n tamp ~30s<\/td>\n serve immediately<\/td>\n<\/tr>\n<\/table>\n Traditional Ice Cream Maker Method<\/h2>\n
The ice cream maker path rewards patience with a rich, smooth final product and clear leverage over calories and saturated fat.<\/p>\n
We offer three dairy options: an all-cream base for classic richness, cream plus canned coconut milk for a dairy-forward but dairy-friendly twist, or cream plus Greek yogurt for tang and an extra protein bump.<\/p>\n
Start the custard by whisking 3 whole eggs until homogenous. Add 1 teaspoon vanilla, 1 cup organic cane sugar, and 1 tablespoon collagen. Gradually whisk in your chosen dairy\u2014either 1 liter heavy cream; 750 ml cream + 450 ml coconut milk; or 750 ml cream + 450 ml plain Greek yogurt.<\/p>\n
Keep the canister well chilled unless your machine has a built-in compressor. Pour the cold base into the chilled bowl and churn per your maker\u2019s directions. Avoid overfilling; allow headspace for expansion and air incorporation.<\/p>\n
Serve as soft-serve straight from the machine or transfer to a chilled container and freeze to firm for scoopable servings. Note: cream-forward bases increase saturated fat and calories but deliver unmatched mouthfeel; the cream+Greek yogurt option yields about 309 kcal and ~7 g protein per serving in our 2\u2011quart batch.<\/p>\n
- \n
- Equipment notes: budget Cuisinart 2\u2011Quart needs a pre-frozen bowl; Whynter 2\u2011Quart has compressor cooling; thrifted makers work if sized correctly.<\/li>\n
- Flavoring: add vanilla or cocoa before churn; fold fragile mix-ins in the last minute of spinning.<\/li>\n
- Storage: label with date and flavor; store near the back of the freezer for steady texture.<\/li>\n<\/ul>\n
\n
\n Dairy Path<\/th>\n Key benefit<\/th>\n Batch note<\/th>\n<\/tr>\n \n All heavy cream (1 L)<\/td>\n Classic richness and mouthfeel<\/td>\n Higher calories and saturated fat<\/td>\n<\/tr>\n \n Cream + coconut milk (750 ml + 450 ml)<\/td>\n Richer but lighter dairy footprint<\/td>\n Good for partial dairy-free profiles<\/td>\n<\/tr>\n \n Cream + Greek yogurt (750 ml + 450 ml)<\/td>\n Tang, protein boost, firmer body<\/td>\n ~309 kcal per serving; ~7 g protein<\/td>\n<\/tr>\n<\/table>\n Flavor Ideas and Mix\u2011Ins We Love<\/h2>\n
We offer compact flavor blueprints and mix-in timing that keep texture and highlight taste. Use these pairings as templates and swap bases or puddings without changing technique.<\/p>\n
![\"A](\"https:\/\/baldyspizza.com\/blog\/wp-content\/uploads\/2025\/12\/A-vibrant-and-inviting-scene-featuring-an-assortment-of-protein-ice-cream-flavors-in-elegant-1024x585.jpeg\" "\\"A")
<\/p>\nVanilla, chocolate, and peanut butter combinations<\/h3>\n
Vanilla shines with a touch of extract and a vanilla protein boost for clean, sweet notes.<\/p>\n
Deep chocolate benefits from a teaspoon of cocoa and a dose of chocolate protein powder for intensity.<\/p>\n
For peanut butter, add a pinch of salt and swirl in at the end so it stays ribboned and not fully blended.<\/p>\n
Fruit-forward options and crunchy add-ins<\/h3>\n
Blueberry-vanilla and strawberry-cheesecake use frozen fruit to thicken and sweeten naturally.<\/p>\n
Chop nuts, cookies, or cacao nibs uniformly and add them during the final mix-in cycle to retain crunch.<\/p>\n
We recommend keeping brief notes on favorite recipes so successful ratios are repeatable.<\/p>\n
- \n
- Suggested Creami mix-ins: nuts, graham cracker crumbs, Oreo pieces, fresh or frozen fruit, chocolate chips.<\/li>\n
- Pairings: banana yogurt + chocolate protein + banana pudding; pistachio yogurt + vanilla protein + pistachio pudding.<\/li>\n
- Tip: use chocolate protein or vanilla protein to reinforce bases without extra sweetness.<\/li>\n<\/ul>\n
\n
\n Flavor profile<\/th>\n Base booster<\/th>\n Powder choice<\/th>\n Mix-in timing<\/th>\n<\/tr>\n \n Vanilla bean<\/td>\n vanilla extract + pudding<\/td>\n vanilla protein<\/td>\n fold in at Re\u2011Spin or last minute<\/td>\n<\/tr>\n \n Deep chocolate<\/td>\n cocoa powder + a touch of espresso<\/td>\n chocolate protein<\/td>\n add chips during mix-in cycle<\/td>\n<\/tr>\n \n Peanut butter swirl<\/td>\n light salt + honey<\/td>\n neutral or vanilla protein<\/td>\n ribbon at end so swirls remain<\/td>\n<\/tr>\n \n Strawberry\u2011cheesecake<\/td>\n cream cheese or cheesecake pudding<\/td>\n vanilla protein<\/td>\n gentle fold to keep fruit texture<\/td>\n<\/tr>\n<\/table>\n Nutrition, Calories, and Time Trade\u2011Offs<\/h2>\n
We weigh the real-world trade-offs that link macros, prep time, and final texture so you can pick the right method for your goals.<\/p>\n
Sample macros and portion planning<\/h3>\n
Creami pints often hit ~281\u2013317 kcal with ~43 g protein for RTD + Greek yogurt mixes. Milk + powder variants run about 235\u2013323 kcal and 41\u201362 g protein. Cottage cheese blends vary widely (\u2248181\u2013449 kcal, 14\u201386 g protein).<\/p>\n
Blender bowls like peanut butter chocolate and vanilla blueberry land near 256\u2013269 kcal per cup and finish in about 30 seconds of high\u2011speed tamping.<\/p>\n
Time, equipment, and cleanup<\/h3>\n
- \n
- Blender: fastest prep, minimal cleanup, needs tamping and fresh ice or frozen fruit.<\/li>\n
- Creami: requires overnight freezer time, Lite program plus Re\u2011Spin; machine is loud but precise.<\/li>\n
- Ice cream maker: chill the canister or use a compressor unit; longer churns, richer fat and saturated fat profile, larger container to wash.<\/li>\n<\/ul>\n
\n
\n Method<\/th>\n Typical kcal<\/th>\n Protein (g)<\/th>\n Time<\/th>\n<\/tr>\n \n Creami pint (RTD+Yogurt)<\/td>\n 281\u2013317<\/td>\n \u224843<\/td>\n overnight + spins<\/td>\n<\/tr>\n \n Blender bowl<\/td>\n 256\u2013269<\/td>\n ~19\u201323<\/td>\n minutes<\/td>\n<\/tr>\n \n Churned batch (cream+yogurt)<\/td>\n ~309<\/td>\n ~7<\/td>\n chill + churn<\/td>\n<\/tr>\n<\/table>\n Fiber choices\u2014frozen fruit, cacao nibs, or seeds\u2014improve satiety and temper sugar impact. For scoopability, store pints and churned batches in shallow containers in the freezer and let rest briefly before serving. Quick rule: blender now, Creami for high protein pints, maker for indulgent mouthfeel.<\/p>\n
Ready to Blend, Freeze, and Scoop<\/h2>\n
Here\u2019s a quick action plan that gets a reliable bowl or pint on your schedule. Pick the way that fits your minutes and gear, then gather milk, powder, a tested recipe, and a mixing cup.<\/p>\n
Prep a container for the freezer now if you plan a Creami or churned batch. For fast wins choose the blender peanut butter chocolate, a Creami milk + protein powder pint, or a churned vanilla for richer mouthfeel.<\/p>\n
Portion smartly, note macros if you track, and keep a short list of favorite mix-ins\u2014nuts, cocoa, or chocolate chips\u2014on hand. Try a cottage cheese base for a cheesecake-like, protein-forward treat.<\/p>\n
Whichever maker path you pick\u2014blender, cream maker, or ice cream maker\u2014you\u2019ll have a repeatable process. Load the blender or freeze a base tonight and enjoy protein ice cream by tomorrow.<\/p>\n
\n FAQ<\/h2>\n
\nWhat exactly is protein ice cream and how does it differ from regular ice cream?<\/h3>\n
\n\nWe define protein ice cream as a frozen dessert formulated to deliver more protein per serving while keeping sugar and calories in check. Unlike traditional recipes that rely heavily on sugar and high-fat cream for texture and flavor, our versions use protein powders, Greek yogurt, cottage cheese, or RTD shakes as the protein backbone, plus texture helpers like higher\u2011fat dairy, cocoa, or stabilizers to mimic the creamy mouthfeel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhich base liquids work best for a creamy, high-protein result?<\/h3>\n
\n\nWe recommend whole milk, almond milk, full\u2011fat canned coconut milk, Greek yogurt, or cottage cheese depending on desired fat and calorie targets. Higher\u2011fat options produce richer texture; thinner plant milks need thickeners or more solids (yogurt, protein powder) to avoid icy textures.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhich protein sources should we use and how do they affect texture?<\/h3>\n
\n\nWhey and casein protein powders deliver smoothness and better freeze\u2013thaw behavior, while collagen lacks structure and benefits from added dairy. Ready\u2011to\u2011drink (RTD) protein shakes can be a quick base. We suggest testing small batches\u2014whey tends to blend and freeze creamier; isolate can be drier, so add fat or stabilizer.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat ingredients improve texture so the mix stays scoopable?<\/h3>\n
\n\nInstant pudding mix, guar or xanthan gum, higher\u2011fat dairy (heavy cream or coconut cream), egg yolks, and a small amount of sugar or erythritol help retain scoopability. Cocoa powder and vanilla boost flavor without changing structure. We use these sparingly to avoid off textures and keep calories reasonable.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do we use a Ninja Creami for best results?<\/h3>\n
\n\nPick a base\u2014RTD shake plus Greek yogurt, milk plus protein powder, or blended cottage cheese. Mix ingredients until smooth, pour into the Creami pint, rest 5\u201310 minutes to de\u2011gas, then freeze overnight. Spin, evaluate, and add 1\u20132 ounces of milk if too crumbly; re\u2011spin until creamy. Add mix\u2011ins after the first spin or pulse them in briefly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we make a scoopable version without an electric cream maker?<\/h3>\n
\n\nYes. Use a high\u2011power blender or food processor with frozen fruit, protein powder, nut butter, and a splash of milk. Work in short bursts to prevent melting. Freeze the blended base for 30\u201360 minutes to firm, then stir or reblend briefly to reach the right consistency.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat are reliable recipes for peanut butter chocolate and vanilla blueberry blends?<\/h3>\n
\n\nFor peanut butter chocolate: combine chocolate protein powder, natural peanut butter, cacao nibs, ice or frozen banana, and unsweetened almond milk. For vanilla blueberry: mix vanilla protein powder, frozen blueberries, and vanilla almond milk or yogurt. Adjust liquid slowly to avoid thin mixes and use a high\u2011power blender for smooth results.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do we adapt traditional ice cream maker recipes for higher protein content?<\/h3>\n
\n\nChoose a milk option like heavy cream plus Greek yogurt or cream plus canned coconut milk. Whisk egg yolks with a small amount of sugar or erythritol, add collagen or protein powder dissolved into warm dairy, temper the eggs, then churn per maker directions. The extra solids from protein powder may shorten churn time; watch texture closely.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhen should we serve versus freeze for firmer texture?<\/h3>\n
\n\nWe serve straight from the ice cream maker for soft\u2011serve. For firmer scoops, transfer to a shallow, airtight container and freeze 2\u20134 hours. Let rest 5\u201310 minutes at room temperature before scooping to soften slightly for a scoopable texture.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat mix\u2011ins and flavor ideas work best without compromising texture?<\/h3>\n
\n\nAdd crunchy items like chopped nuts, cookie pieces, or chocolate chips after churning or during a brief pulse to preserve texture. Flavor boosters such as vanilla extract, cocoa powder, espresso powder, peanut butter, or fruit purees enhance taste. We avoid watery fruits unless reduced or mixed into a swirl.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow do macros, calories, and time differ across methods?<\/h3>\n
\n\nCreami pints often yield single\u2011serve macros and faster prep for frozen bases; blender methods are quickest for single portions but may be less smooth; traditional churners produce the richest texture but require longer prep and chill times. Calories vary by dairy and add\u2011ins\u2014higher fat ups calories but improves mouthfeel, while protein powders raise protein density with minimal volume change.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nHow long should we freeze and what container works best for storage?<\/h3>\n
\n\nFreeze mixes overnight for full set. Store in shallow, airtight containers to reduce crystal formation. Line containers with plastic wrap pressed to the surface, or use freezer\u2011safe pints to limit air exposure. Consume within 2\u20133 weeks for best quality.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nAre there tips for reducing sugar and saturated fat but keeping creaminess?<\/h3>\n
\n\nWe replace some sugar with erythritol or allulose and use Greek yogurt or cottage cheese to lower saturated fat while keeping protein. Adding small amounts of heavy cream or coconut cream restores mouthfeel with controlled portions. Stabilizers like xanthan gum help mimic creaminess at lower fat levels.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nCan we use peanut butter, almond butter, or other nut butters in the mixes?<\/h3>\n
\n\nYes. Natural peanut or almond butter adds flavor, fat, and creaminess while boosting calories and protein. Stir in nut butter during blending for uniform texture; reserve some swirls or chopped nuts as mix\u2011ins for contrast.<\/p>\n<\/div>\n<\/div>\n<\/div>\n
\nWhat equipment and cleanup considerations should we expect?<\/h3>\n
\n\nWe suggest a high\u2011power blender, Ninja Creami or countertop ice cream maker, freezer\u2011safe pints, spatulas, and fine mesh strainers for custard bases. Cleanup varies\u2014blenders and paddles wash quickly; cream makers may require disassembly. Allow adequate freeze time for components that need overnight setting.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"
We introduce what we mean by a protein-focused frozen treat and why we guide you through test-driven methods that keep flavor and texture. Our goal is practical information you can use right now. We outline three main methods: the Ninja Creami, quick blender blends, and a traditional churned approach. Each option fits different equipment, timing,…<\/p>\n","protected":false},"author":1,"featured_media":73,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[60,58,55,57,56,54,59],"class_list":["post-72","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-creative-ice-cream-flavors","tag-diy-ice-cream-recipes","tag-healthy-dessert-ideas","tag-homemade-protein-treats","tag-low-calorie-desserts","tag-protein-ice-cream-recipe","tag-whey-protein-desserts"],"_links":{"self":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/72","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/comments?post=72"}],"version-history":[{"count":1,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/72\/revisions"}],"predecessor-version":[{"id":77,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/posts\/72\/revisions\/77"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/media\/73"}],"wp:attachment":[{"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/media?parent=72"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/categories?post=72"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baldyspizza.com\/blog\/wp-json\/wp\/v2\/tags?post=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}