Name: Creamy Vanilla Bean Protein Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 scoop Vanilla whey protein powder; 0.75 cup Non-fat Greek yogurt; 1 cup Unsweetened almond milk; 1 tbsp Cashew butter; 1 tsp Vanilla bean paste; 0.25 tsp Xanthan gum; 0.25 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

Velvety vanilla bean protein ice cream blended with Greek yogurt and cashew butter for a rich, silky texture that feels like a decadent treat.

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NUTRITION

Protein

47.5g

Fat

11.5g

Carbs

17.6g

SERVINGS

1 serving

INGREDIENTS

1 scoop Vanilla whey protein powder

0.75 cup Non-fat Greek yogurt

1 cup Unsweetened almond milk

1 tbsp Cashew butter

1 tsp Vanilla bean paste

0.25 tsp Xanthan gum

0.25 tsp Sea salt

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PREPARATION

1
Combine the almond milk, Greek yogurt, protein powder, cashew butter, vanilla bean paste, xanthan gum, and sea salt in a high-speed blender.
2
Blend on the highest setting for 60 to 90 seconds until the mixture is completely smooth and noticeably thickened.
3
Pour the liquid base into a freezer-safe pint container, seal tightly, and freeze for a minimum of 8 hours or overnight.
4
Take the container out of the freezer and let it sit on the counter for 10 to 15 minutes to soften.
5
Scoop the creamy ice cream into a bowl and serve while cold.