Protein Ice Cream

Overview:

Servings: 16
Preparation Time: 5 minutes
Cook Time: 2 minutes
Total: 7 minutes
Difficulty: Super simple

Ingredients

800 ml canned coconut milk (chilled)
1 cup protein powder
1-2 tablespoon allulose
1 teaspoon vanilla extract (optional)

Instructions:

1. Preparation: Before you begin, place a loaf pan in the freezer for at least an hour to chill.
   
   

2. Blending: Start by adding chilled coconut milk to a blender and blend for a minute or two until it achieves a silky, smooth texture. Chilling the milk beforehand helps the cream separate from the liquid. You’ll use the entire can to aid in achieving the right consistency. Add your protein powder and a sweetener (or dates) and blend until the mixture is smooth and creamy.
   
   

3. Stir and Freeze: Pour the mixture into the pre-chilled loaf pan and return it to the freezer. During the first hour, stir the ice cream every 20 minutes, three times in total.
   
   

4. Serving: Allow the protein ice cream to thaw slightly by removing it from the freezer 10-15 minutes before serving. Scoop into bowls and enjoy.

Important Tips:

• Be sure to use full-fat coconut milk instead of light or low-fat versions to avoid a too-icy texture that’s hard to scoop.
  

• Pre-freezing the loaf pan before adding your ice cream mix helps achieve a more uniform freeze.
  

• If substituting the coconut milk with another type of milk or non-dairy alternative, consider adding a frozen banana or other frozen fruit to ensure scoopability. Alternatively, use only fruit and eliminate the liquid entirely.
  

• Selecting the right protein powder is crucial, as different types can affect the texture and taste of your ice cream. Brown rice, casein, and pea proteins are excellent options. I recommend casein for its thickness and creamy texture. Depending on the brand, it can also enhance the flavor without being too sweet.

ENJOY😋🍨