Coconut cream protein ice cream (with Ninja Creami) 🥥🍦 under 300 cals!

Ingredients

• 2 cans (400 ml each) Full‑Fat Coconut Milk (canned) (Shake well before opening; use the creamy part that separates on top)
• 1/4 cup Maple Syrup (Pure maple syrup for natural sweetness)
• 1 tsp Pure Vanilla Extract (Adds depth of flavor)
• 1 pinch Fine Sea Salt (Enhances sweetness)
• 2 tbsp Toasted Coconut Flakes (optional) (For garnish and extra crunch)

Instructions

1. Chill the Coconut Milk

   Place the unopened cans of coconut milk in the refrigerator for at least 2 hours (or overnight) so the cream separates and thickens.

   Time: PT10M

2. Combine Ingredients

   Open the chilled cans, scoop out the thick cream layer into a mixing bowl, then add the remaining liquid. Whisk in maple syrup, vanilla extract, and a pinch of salt until fully incorporated and smooth.

   Time: PT5M

3. Pre‑Chill the Base

   Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to 1 hour so it is very cold before churning.

   Time: PT30M

4. Churn the Ice Cream

   Pour the chilled mixture into the ice‑cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft‑serve consistency.

   Time: PT30M

5. Freeze to Firm Up

   Transfer the soft‑serve ice cream to a freezer‑safe container, smooth the top with a spatula, and cover tightly. Freeze for at least 2 hours for a scoopable texture.

   Time: PT2H

   Temperature: -18°C

6. Serve and Garnish

   Scoop the ice cream into bowls or cones and sprinkle toasted coconut flakes on top, if using.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

1 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g