Name: High Protein Vanilla Ice Cream with Collagen Peptides
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 cups Ultra-Filtered 2% Milk; 1 scoop Collagen Peptides; 0.5 scoop Vanilla Whey Protein Powder; 1 tablespoon Maple Syrup; 1 teaspoon Vanilla Extract; 1 tablespoon Slivered Almonds

High Protein Vanilla Ice Cream with Collagen Peptides

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

YOUR SOLIN GENERATED RECIPE

High Protein Vanilla Ice Cream with Collagen Peptides

A creamy vanilla bean ice cream blended with collagen and protein, frozen until firm and topped with a sprinkle of toasted almonds.

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NUTRITION

Protein

39.5g

Fat

7.8g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

1.25 cups Ultra-Filtered 2% Milk

1 scoop Collagen Peptides

0.5 scoop Vanilla Whey Protein Powder

1 tablespoon Maple Syrup

1 teaspoon Vanilla Extract

1 tablespoon Slivered Almonds

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PREPARATION

1
Combine the ultra-filtered milk, collagen peptides, vanilla protein powder, maple syrup, and vanilla extract in a high-speed blender.
2
Blend on high until the mixture is completely smooth and the powders are fully incorporated.
3
Pour the mixture into a shallow, freezer-safe container or an ice cream maker basin.
4
If using a freezer container, place in the freezer for 3 to 4 hours, stirring vigorously every 45 minutes to break up ice crystals for a creamy consistency.
5
If using an ice cream maker, churn according to the manufacturer's instructions until it reaches a soft-serve texture.
6
Scoop the ice cream into a bowl and garnish with the slivered almonds for a nutty crunch.