Ingredients
Ice Cream Base
- 28 ounces canned coconut milk, chilled
- 1 cup protein powder (whey or plant-based, depending on preference)
- 1-2 tablespoons allulose (or your preferred low-calorie granulated sweetener)
Instructions
- Prepare Freezing Pan: Place a large, deep loaf pan or another deep pan in the freezer to chill thoroughly. This will help the ice cream set properly.
- Blend Ingredients: Using a blender or food processor, combine the chilled coconut milk and blend until smooth and creamy. Then add the protein powder and granulated sweetener, continuing to blend until the mixture reaches a thick and creamy texture.
- Freeze and Stir: Transfer the blended mixture into the chilled loaf pan. To prevent ice crystals and ensure a creamy texture, gently stir or mix the ice cream every 20 minutes for the first hour, completing three total mixes.
- Thaw Before Serving: Allow the ice cream to thaw for 10-15 minutes at room temperature before scooping to make it easier to serve. Lightly wet an ice cream scoop to smooth the scooping process.
- Optional Soft Serve: To enjoy the ice cream soft serve style, let it thaw to your desired consistency before serving.
Notes
- You can substitute allulose with other sweeteners like erythritol or stevia, but adjust quantities to taste.
- Choose a protein powder flavor that complements the coconut milk, such as vanilla, chocolate, or unflavored.
- For a dairy-free and vegan option, ensure the protein powder is plant-based.
- This recipe is ideal for meal prep and can be stored in the freezer for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 60 minutes (including periodic stirring during freezing)
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Lactose
