Biscoff Protein Ice Cream with 38g Protein?! Only 400 Calories for the Whole Pint

Ingredients

• 1 scoop Bisol Protein Powder (Vanilla Flavor) (approximately 30 g of protein per scoop)
• 1 cup Unsweetened Almond Milk (use a low‑calorie, dairy‑free milk)
• 2 tablespoons Cookie Butter (Speculoos) (smooth, spreadable; can be store‑bought or homemade)
• 4 pieces Cookies (Plain or Chocolate Chip) (coarsely crushed; choose a low‑sugar variety if possible)

Instructions

1. Combine Base Ingredients

   Add the Bisol vanilla protein powder and unsweetened almond milk into the pint‑size container. Use the small hand blender to blend until the mixture is completely smooth and no powder lumps remain.

   Time: PT2M

2. Pre‑Freeze the Base

   Cover the pint loosely (leave the lid off or use a vented cover) and place it in the freezer. This prevents a “hump” from forming on the surface while the mixture hard‑freezes.

   Time: PT4H

   Temperature: 0°F

3. Process the Frozen Base

   Remove the fully frozen pint from the freezer and attach it to the ice‑cream maker. Select the “Lite Ice Cream” function and run the cycle once.

   Time: PT2M

4. Add Cookie Butter and Cookies

   Create a small well in the churned ice cream, drop in the 2 Tbsp of cookie butter and the crushed cookies. Re‑attach the pint and select the “Mix‑In” function, running it once.

   Time: PT1M

5. Serve

   Scoop the finished cookie‑butter protein ice cream into a bowl or cone and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

231

Protein

30 g

Carbohydrates

15 g

Fat

8 g

Fiber

2 g