Name: Creamy Vanilla Bean Protein Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cups ultra-filtered 2% milk; 1 scoop vanilla whey protein powder; 0.25 cup non-fat plain Greek yogurt; 1 tbsp pure maple syrup; 1 tsp vanilla bean paste; 0.25 tsp xanthan gum; 0.13 tsp sea salt

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

YOUR SOLIN GENERATED RECIPE

Creamy Vanilla Bean Protein Ice Cream

Whisked vanilla bean paste and ultra-filtered milk create a silky, protein-packed frozen treat that satisfies cravings while staying perfectly clean.

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NUTRITION

Protein

55g

Fat

6.5g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

1.5 cups ultra-filtered 2% milk

1 scoop vanilla whey protein powder

0.25 cup non-fat plain Greek yogurt

1 tbsp pure maple syrup

1 tsp vanilla bean paste

0.25 tsp xanthan gum

0.13 tsp sea salt

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PREPARATION

1
In a high-speed blender, combine the ultra-filtered milk, vanilla protein powder, and Greek yogurt.
2
Add the maple syrup, vanilla bean paste, xanthan gum, and sea salt to the blender jar.
3
Blend on high for 30 to 45 seconds until the mixture is completely smooth and the vanilla bean specks are evenly distributed.
4
Pour the liquid base into a pint-sized container or a shallow freezer-safe dish.
5
If using an ice cream maker or creamery machine, freeze for 24 hours before processing on the 'Lite Ice Cream' or 'Creamy' setting.
6
If freezing manually, place the dish in the freezer and whisk vigorously every 30 minutes for 3 hours to incorporate air and prevent large ice crystals.
7
Serve immediately once the texture reaches a thick, soft-serve consistency.