This was absolutely incredible. I made it last night too and really regretted not taking a picture. I made it again today and made sure to snap one. This is hands down my favorite flavor of my low cal almond milk ice cream I’ve made. It’s the same, but I added 1/2 scoop corfetti whey protein. Amazing. I topped it with protein waffle sticks and homemade sweet mochi balls. The mochi made it seem like legit froyo. I’m in love. Can I marry ice cream….?
- 1 cup unsweetened almond milk
- 2 stevia packets
- 1 tsp vanilla extract
- 1/2 scoop COR-Fetti whey protein by cellucor
- 1/2 tsp xanthan gum
- 1/3 cup unsweetened almond milk
Mix the 1 cup of almond milk, stevia packets, and vanilla extract. Pour this into ice cube trays and allow it to fully freeze; it’ll take around 1.5-2 hours or more. When you’re ready to have ice cream, place the ice cubes in a blender with the whey protein, xanthan gum, and 1/3 cup more almond milk. No fancy vitamix or ice cream maker needed. I have the cheapest, dinky $20 blender I could find. Blenddddddd. Stay patient with this; the longer you blend it, the thicker it gets. It takes me about 5 minutes of blending, stirring, blending, stirring, blending… Eventually it hits a point where you just KNOW it’s done – the thickness becomes perfect. It’ll blend to be SLOW and THICK. Scoop it out with an ice cream scoop or a large spoon and enjoy!
Learn healthy, plant-based eating in 6 weeks from me.