⬇️FULL RECIPE⬇️
284 calories 24g protein (yes, for the entire pint, mix-ins/toppings included)
Brambleberry Crisp Protein Ice Cream 🥧🍦
Full recipe book (190+ flavors) in my bio!
– 400g Fat Free Ultra-Filtered Milk
– 40-45g 1:1 sugar substitute (I use @Lakanto Monk Fruit Sweetener)
– 5g (1 tsp) vanilla bean paste (or extract)
– A pinch of salt
– 1g (¼ tsp) xanthan gum
Mix-ins/toppings:
– 1 tbsp brambleberry jam (can sub with blackberry)
Crumble Topping:
– 10g light butter
– 10g Lakanto brown sugar zero-calorie sweetener
– 10g flour
– 10g oats
284 cal 36g C, 4g F, 24g P
Instructions:
1. Blend all ingredients for the base and freeze (at least 16 hours)
2. Spread the jam on parchment paper in a long strip and freeze at the same time
3. Prep your Crumble:
– Melt the butter
– Combine the rest of the ingredients in a separate bowl
– Slowly pour the butter into the dry ingredients until the crumbles form
– Fridge/freeze this until you’re ready to use
4. Run your pint under hot water for at least 60 seconds
5. Spin on “Lite Ice Cream” setting
6. Spin on “Respin” setting if very powdery
7. Make a hole down to the bottom with a butter knife and add the frozen jam
8. Run the “Mix-in” cycle
9. Top with the Crumble Topping
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