High-Protein Vanilla Bean Ice Cream

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

High-Protein Vanilla Bean Ice Cream

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Ice Cream

Blended vanilla bean ice cream made with thick Greek yogurt and almond milk for a protein-packed treat that offers a remarkably silky texture.

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NUTRITION

427kcal
Protein
53.5g
Fat
15g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 scoop Vanilla whey protein powder

0.5 cup Unsweetened almond milk

1 tbsp Cashew butter

1 tbsp Raw hemp seeds

1 tsp Vanilla bean paste

1 tbsp Granulated monk fruit sweetener

0.5 tsp Xanthan gum

0.13 tsp Sea salt

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PREPARATION

  • 1

    Combine the Greek yogurt, protein powder, almond milk, cashew butter, hemp seeds, vanilla bean paste, monk fruit, xanthan gum, and sea salt in a high-speed blender.

  • 2

    Blend on high for 60 seconds until the mixture is completely smooth and slightly aerated.

  • 3

    Pour the liquid base into a freezer-safe pint container, ensuring there is a half-inch of headspace at the top.

  • 4

    Place the container in the freezer on a level surface and freeze for a minimum of 12 hours until solid.

  • 5

    Remove the pint from the freezer and process in an ice cream maker or a specialized protein ice cream machine using the 'Lite' setting.

  • 6

    If the texture is crumbly after the first spin, add one tablespoon of almond milk and process again on the 'Re-spin' setting until perfectly creamy.

High-Protein Vanilla Bean Ice Cream

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

High-Protein Vanilla Bean Ice Cream

YOUR SOLIN GENERATED RECIPE

High-Protein Vanilla Bean Ice Cream

Blended vanilla bean ice cream made with thick Greek yogurt and almond milk for a protein-packed treat that offers a remarkably silky texture.

NUTRITION

427kcal
Protein
53.5g
Fat
15g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 scoop Vanilla whey protein powder

0.5 cup Unsweetened almond milk

1 tbsp Cashew butter

1 tbsp Raw hemp seeds

1 tsp Vanilla bean paste

1 tbsp Granulated monk fruit sweetener

0.5 tsp Xanthan gum

0.13 tsp Sea salt

PREPARATION

  • 1

    Combine the Greek yogurt, protein powder, almond milk, cashew butter, hemp seeds, vanilla bean paste, monk fruit, xanthan gum, and sea salt in a high-speed blender.

  • 2

    Blend on high for 60 seconds until the mixture is completely smooth and slightly aerated.

  • 3

    Pour the liquid base into a freezer-safe pint container, ensuring there is a half-inch of headspace at the top.

  • 4

    Place the container in the freezer on a level surface and freeze for a minimum of 12 hours until solid.

  • 5

    Remove the pint from the freezer and process in an ice cream maker or a specialized protein ice cream machine using the 'Lite' setting.

  • 6

    If the texture is crumbly after the first spin, add one tablespoon of almond milk and process again on the 'Re-spin' setting until perfectly creamy.