Description
Greg Doucette’s Protein Ice Cream is a high-protein, low-calorie version of ice cream made with protein powder, almond milk, and a few other ingredients. The ice cream is thickened using xanthan gum, which gives it a creamy texture without the need for heavy cream or sugar. This dessert is a great way to satisfy your sweet tooth while sticking to your fitness goals.
Ingredients
Scale
- 1–2 scoops (about 30-60g) of your favorite protein powder (vanilla or chocolate work best)
- 1 cup unsweetened almond milk (or any milk of your choice)
- 1/2 teaspoon xanthan gum (optional, for thickening)
- 1/2 cup ice cubes
- 1 tablespoon sugar-free sweetener (optional, to taste)
- 1/4 teaspoon vanilla extract (optional, for added flavor)
- Optional mix-ins: berries, chocolate chips, or nut butter
Instructions
- Add Ingredients to Blender: In your blender, combine the protein powder, almond milk, ice cubes, xanthan gum (if using), sweetener, and vanilla extract. The xanthan gum will help thicken the mixture, but you can omit it if you prefer a lighter texture.
- Blend Until Thick: Blend the mixture on high speed for about 1-2 minutes, or until the ice cubes are fully crushed and the mixture is thick and creamy. If the ice cream is too thick to blend, you can add a little more almond milk to help it mix.
- Check the Consistency: The protein ice cream should be thick and scoopable. If it’s too thin, you can add more ice or xanthan gum to thicken it. If it’s too thick, add a splash of almond milk to reach your desired consistency.
- Serve: Pour or scoop the protein ice cream into a bowl. Add any desired toppings or mix-ins, like fresh berries, chocolate chips, or a drizzle of nut butter.
- Enjoy: Your high-protein ice cream is ready to enjoy! Eat immediately for the best texture.