Description
Satisfying and lean, this creamy high-protein, sugar-free ice cream is perfect for dessert lovers seeking a guilt-free option.
Ingredients
Scale
- 60 g whey or plant protein powder (2 scoops)
- 360 ml unsweetened almond milk (1 1/2 cups)
- 120 ml full-fat canned coconut milk (1/2 cup)
- 30 g liquid egg white or pasteurized egg white (about 2 tbsp, optional)
- 30 g erythritol or monk fruit sweetener (2 tbsp, powdered)
- 5 ml vanilla extract (1 tsp)
- 1/8 tsp fine sea salt (pinch)
- 15 g cocoa powder (2 tbsp, optional for chocolate version)
Instructions
- Weigh and mix the dry ingredients: In a bowl, weigh 60 g protein powder and 30 g powdered sweetener. Sift or whisk until uniform.
- Combine liquids and emulsify: Measure almond milk, coconut milk, vanilla, and salt into a blender, add the dry mix, and blend until smooth.
- Optional silky enhancer: Add liquid egg white or lecithin if desired, and blend briefly.
- Pour into pint and freeze: Pour the base into a Ninja Creami pint, seal, and freeze for at least 24 hours.
- Process in the Ninja Creami: Remove pint, lock into the Creami, and process on the