Name: Vanilla Bean Protein Ice Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek yogurt; 1 scoop Vanilla whey protein powder; 0.5 cup Unsweetened almond milk; 1 tbsp Almond butter; 1 tsp Vanilla bean paste; 1 tsp Monk fruit sweetener; 1 tbsp Cacao nibs; 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

Vanilla Bean Protein Ice Cream

Velvety Greek yogurt and vanilla bean paste are blended into a thick, protein-packed frozen treat topped with crunchy cacao nibs for a satisfying texture.

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NUTRITION

Protein

52.7g

Fat

14.7g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek yogurt

1 scoop Vanilla whey protein powder

0.5 cup Unsweetened almond milk

1 tbsp Almond butter

1 tsp Vanilla bean paste

1 tsp Monk fruit sweetener

1 tbsp Cacao nibs

0.13 tsp Sea salt

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PREPARATION

1
Combine the Greek yogurt, vanilla protein powder, almond milk, almond butter, vanilla bean paste, and monk fruit sweetener in a high-speed blender.
2
Add the sea salt to the blender to help balance the sweetness and enhance the vanilla notes.
3
Blend on high for 45 to 60 seconds until the mixture is completely smooth and has a thick, soft-serve consistency.
4
Pour the mixture into a pre-chilled bowl or a container.
5
For a firmer, more traditional ice cream texture, place the container in the freezer for approximately 20 minutes.
6
Remove from the freezer, sprinkle with cacao nibs, and serve immediately while cold and creamy.