This Vanilla Protein Ice Cream is sweet, creamy, mouthwatering amazingness! Oh, and it’s refined sugar free, low carb, low fat, and high protein too!
PREPARATION TIME:
prep time: 45 MINUTES
total time: 45 MINUTES
Ingredients:
- 32 oz Plain, Nonfat Greek Yogurt
- one 12oz can Evaporated Fat Free Milk
- 1 tsp Vanilla Paste
- 2 tsp Liquid Stevia Extract
- 1 tsp Natural Butter Flavor
- 128g (4 scoops) Unflavored Whey Protein Powder
- 1 tsp Xanthan Gum
- ¼ tsp Salt
INSTRUCTIONS:
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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
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In a blender, add the yogurt, milk, vanilla paste, stevia extract, and butter flavor. Blend until smooth.
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In a small bowl, whisk together the protein powder, xanthan gum, and salt. With the blender running, slowly add in the dry ingredients. Blend until smooth.
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Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
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Transfer the ice cream into a freezer-safe dish. Cover and freeze until it’s the texture you prefer (~3-5 hours). Serve and enjoy!
RECIPE NOTES:
After freezing solid, I find the best way to “thaw” the ice cream is in the fridge for a couple hours, rather than sitting on the counter or some time in the microwave.
Nutrition Facts
Healthy Vanilla Protein Ice Cream
Amount Per Serving (1 cup)
Calories 150Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Cholesterol 20mg7%
Sodium 180mg8%
Carbohydrates 10g3%
Sugar 9g10%
Protein 24g48%
Vitamin A 100IU2%
Calcium 250mg25%
