Name: High-Protein Vanilla Bean Breakfast Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 cup Non-fat Greek yogurt; 0.5 scoop Vanilla whey protein powder; 1 tbsp Pure maple syrup; 1 tbsp Creamy almond butter; 1 whole Vanilla bean; 0.25 cup Unsweetened almond milk; 0.13 tsp Sea salt

High-Protein Vanilla Bean Breakfast Ice Cream

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 Bean Breakfast Ice Cream

Creamy Greek yogurt and almond butter blended with aromatic vanilla bean and frozen into a silky, high-protein treat that feels indulgent yet clean.

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NUTRITION

Protein

53.9g

Fat

9.3g

Carbs

33.9g

SERVINGS

1 serving

INGREDIENTS

1.5 cup Non-fat Greek yogurt

0.5 scoop Vanilla whey protein powder

1 tbsp Pure maple syrup

1 tbsp Creamy almond butter

1 whole Vanilla bean

0.25 cup Unsweetened almond milk

0.13 tsp Sea salt

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PREPARATION

1
Slice the vanilla bean lengthwise and use the back of a knife to scrape out the aromatic seeds.
2
Place the Greek yogurt, protein powder, maple syrup, almond butter, vanilla seeds, almond milk, and sea salt into a high-speed blender.
3
Process the mixture on high until it reaches a completely smooth and velvety consistency.
4
Transfer the liquid into a shallow, freezer-safe glass container or an active ice cream maker.
5
If freezing in a container, whisk the mixture every 30 minutes for 2 hours to break up ice crystals and ensure a soft-serve texture.
6
Scoop the finished ice cream into a chilled bowl and serve immediately for the best consistency.