1 cup non-dairy milk
1 scoop (30 grams) protein powder
1 TBSP dark cocoa powder (optional)
1/2 tsp vanilla
1 packet stevia (I prefer NuNaturals brand)
1 tsp cinnamon (optional)
- Pinch of Celtic sea salt
- 1/3 tsp xanthan gum*
- 1/2 tsp guar gum*
- 17 — 18 ice cubes (225 grams worth or 7.9 oz)
Blend all ingredients except ice in high-speed blender until well blended. Then add in ice 1 handful at a time and blend.
I’ve gotten many emails regarding protein ice-cream disasters, and before you try it, I have several tips to share:
1) Not all protein powders are created equal. First off, make sure you like the taste of your particular powder. If you don’t, then you won’t like the ice-cream. Also some protein powders already contain either xanthan or guar gum themselves, and so you may need to adjust the amount of gums you add. If you end up with a gloopy mess, then something went wrong.
2) I always use BOTH gums. Xanthan thickens the ice-cream, and guar gum makes it creamy. So, if it’s too thin, add more xanthan, and if it’s too icy, add more guar. It may take some trial and error, but you when you get it right, the texture should resemble soft serve ice-cream.
3)You don’t have to use protein powder. Instead of the powder, try adding a frozen banana or any other frozen fruit, but again, keep in mind you might have to adjust the gums. Often times, instead of protein powder, I’ll use 1/2 frozen banana and 1 TBSP cocoa powder or hot chocolate mix. So yummy!