The Best Protein Ice Cream!

Ingredients

• 2 cups Ice (crushed or cubed, fill half the blender)
• 1 tsp Vanilla Extract (pure vanilla for flavor)
• 2.5 g Xanthan Gum (approximately ½ tsp, helps thicken)
• 1 scoop Protein Isolate (vanilla or unflavored whey isolate, about 30 g protein)
• 0.25 cup Vanilla Almond Milk (unsweetened, cold)

Instructions

1. Add Ice

   Fill the blender jar halfway with crushed ice (about 2 cups).

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2. Add Flavorings

   Add a splash (1 tsp) of vanilla extract and 2.5 g (½ tsp) of xanthan gum to the ice.

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3. Add Protein

   Scoop one level scoop of vanilla (or unflavored) protein isolate into the blender.

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4. Add Liquid

   Pour ¼ cup of cold vanilla almond milk over the ingredients.

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5. Blend Until Creamy

   Secure the lid and blend on high for about 2 minutes, or until the mixture is thick, smooth, and resembles soft‑serve ice cream.

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6. Adjust Consistency

   If the ice cream is too thick, add a splash (1‑2 Tbsp) more vanilla almond milk and blend for another 30 seconds.

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7. Serve

   Spoon the ice cream into bowls or cones and enjoy immediately.

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Nutrition Facts

Calories

150

Protein

25 g

Carbohydrates

5 g

Fat

3 g

Fiber

1 g