Add the milk, sesame latte mix, monk fruit sweetener, guar gum, cream cheese, and salt to the ninja Creami container.

Using a hand blender, blend everything together until the mixture is completely uniform and there are no visible clumps.

The guar gum is important here because it helps give the finished ice cream a smoother, creamier texture.

Place the container in the freezer and freeze for at least 8 hours, or preferably overnight.

Make sure the container is sitting level in the freezer so the mixture freezes evenly.

The next day, remove the frozen base from the freezer.

Before processing it in the Ninja Creami, run the outside of the container, especially the sides, under hot water for about 30 seconds.

This helps loosen the frozen mixture around the edges and can help prevent excessive icing around the outside of the pint during processing.

Don't skip this step if your frozen base tends to develop a hard layer around the edges.

Place the container into your Ninja Creami and run the Lite Ice Cream setting.

Process for one full cycle, about 4 minutes.

After the first spin, the mixture may still look a little crumbly or icy. That's completely normal, especially with a lower-fat ice cream base.

Use a butter knife to carefully loosen the ice cream around the sides of the container.

Fold the icy pieces back toward the center.

Then run the container through the Respin cycle for about 2 minutes.

After the second spin, the mixture should be noticeably smoother and creamier.

Once the ice cream is creamy, add your favorite toppings.

For a cookies-and-cream version, add crushed Oreo pieces and use the Ninja Creami's appropriate mix-in setting to incorporate them.

You can also keep it simple with a sprinkle of black sesame seeds or enjoy the sesame ice cream completely on its own.