Description
Creamy protein ice cream made with coconut milk, protein powder, and a light sweetener for a smooth, frozen treat that is easy to customize.
Ingredients
28 ounces canned coconut milk chilled
1 cup protein powder
1 to 2 tablespoons allulose
1 teaspoon alcohol free vanilla flavor such as Alcohol Free Simply Organic or Watkins Clear Vanilla Flavor
Instructions
1. Place a large deep loaf pan or deep pan in the freezer.
2. Add the coconut milk to a blender and blend until smooth and creamy.
3. Add the protein powder and allulose or dates then blend until a thick and creamy texture forms.
4. Transfer the mixture to the loaf pan and spread evenly.
5. Mix lightly every 20 minutes for the first hour to reduce iciness.
6. Freeze until firm.
7. Thaw for 10 to 15 minutes before scooping.
8. Wet the scoop lightly for smooth servings.
9. For soft serve texture let it thaw longer until it reaches your preferred consistency.
Notes
You can increase the protein powder to four scoops but blend longer for smoothness.
One half cup Medjool dates can be used instead of allulose.
Store covered in the freezer for up to five days.
Avoid refreezing once it has thawed.
If it becomes icy re blend for a soft serve consistency.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No cook
- Cuisine: American