Creamy Vanilla Bean Ice Cream

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vanilla Bean Ice Cream

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Ice Cream

Velvety Greek yogurt and vanilla bean paste are churned into a luscious frozen treat topped with crunchy almonds and a drizzle of nut butter.

Try 7 days free, then $12.99 / mo.

NUTRITION

456kcal
Protein
54.6g
Fat
11.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cup nonfat Greek yogurt

0.5 scoop vanilla protein powder

1 tbsp maple syrup

1 tsp vanilla bean paste

1 tbsp cashew butter

1 tbsp sliced almonds

0.13 tsp sea salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, maple syrup, vanilla bean paste, and sea salt until the mixture is completely smooth and no powder clumps remain.

  • 2

    Transfer the mixture into a shallow, freezer-safe container or a dedicated pint container if using an ice cream machine.

  • 3

    Place the container in the freezer for at least 4 to 6 hours, or until solid.

  • 4

    If using a high-powered creamery machine, process on the 'Light Ice Cream' setting. If manual, let the container sit at room temperature for 10-15 minutes to soften slightly before scooping.

  • 5

    Transfer the ice cream to a bowl and top with the cashew butter and sliced almonds for a balanced, protein-packed meal.

Creamy Vanilla Bean Ice Cream

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vanilla Bean Ice Cream

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Ice Cream

Velvety Greek yogurt and vanilla bean paste are churned into a luscious frozen treat topped with crunchy almonds and a drizzle of nut butter.

NUTRITION

456kcal
Protein
54.6g
Fat
11.5g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cup nonfat Greek yogurt

0.5 scoop vanilla protein powder

1 tbsp maple syrup

1 tsp vanilla bean paste

1 tbsp cashew butter

1 tbsp sliced almonds

0.13 tsp sea salt

PREPARATION

  • 1

    In a large mixing bowl, whisk together the Greek yogurt, vanilla protein powder, maple syrup, vanilla bean paste, and sea salt until the mixture is completely smooth and no powder clumps remain.

  • 2

    Transfer the mixture into a shallow, freezer-safe container or a dedicated pint container if using an ice cream machine.

  • 3

    Place the container in the freezer for at least 4 to 6 hours, or until solid.

  • 4

    If using a high-powered creamery machine, process on the 'Light Ice Cream' setting. If manual, let the container sit at room temperature for 10-15 minutes to soften slightly before scooping.

  • 5

    Transfer the ice cream to a bowl and top with the cashew butter and sliced almonds for a balanced, protein-packed meal.