Low Calorie Protein Ice Cream Prep

Ingredients

• 360 ml Unsweetened Vanilla Almond Milk (Use a brand without added sugar; chilled for best texture)
• 1 g Salt (Enhances sweetness; about 1/4 tsp per pint)
• 50 g Rice Protein Powder (Unflavored or vanilla flavored; provides the bulk of protein)
• 0.25 tsp Vanilla Extract (A few dashes; optional but adds depth)

Instructions

1. Measure Almond Milk

   Pour 360 ml of unsweetened vanilla almond milk into the blender.

   Time: PT1M

2. Add Salt

   Add 1 g (about 1/4 tsp) of salt to the milk.

   Time: PT30S

3. Add Protein Powder

   Add 50 g of rice protein powder to the blender.

   Time: PT30S

4. Add Vanilla Extract

   Add a few dashes (≈¼ tsp) of vanilla extract.

   Time: PT15S

5. Blend Until Smooth

   Secure the lid and blend on high for about 30 seconds, or until the mixture is completely smooth with no clumps.

   Time: PT1M

6. Transfer to Pint Container

   Pour the blended mixture into a pint‑size freezer‑safe container.

   Time: PT1M

7. Freeze

   Place the container in the freezer and let it harden for at least 24 hours.

   Time: PT0M

8. Serve

   When fully frozen, scoop the ice cream into a bowl and add any desired mix‑ins (e.g., berries, cocoa nibs). Enjoy!

   Time: PT1M

Nutrition Facts

Calories

230

Protein

38 g

Carbohydrates

15 g

Fat

2 g

Fiber

2 g