Protein Sparing Chocolate Ice Cream
Prep time
Cook time
Total time
Author: Maria Emmerich
Serves: 4
Ingredients
- 10 egg whites, I used Bob Even's 100% egg whites
- ¾ cup unsweetened almond milk (or unsweetened cashew milk or hemp milk if nut free)
- ½ cup allulose (or more to desired sweetness)
- 2 ½ tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon Redmond Real Salt
Instructions
- Place the egg whites and in a large skillet and cook over medium high heat until scrambled and cooked though. Chill in the fridge until completely chilled.
- Place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking.
- Place mixture into an ice cream maker and churn for 15 minutes or until the magic happens and ice cream is thick. Click HERE to find the Ice cream maker I LOVE and it is on SALE!
- Store in an airtight container in the freezer for up to a month.
- NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving.
Notes
Nutritional Information:
67 calories, 1g fat, 10g protein, 2g carbs, 1g fiber
P:E Ratio 5.0
67 calories, 1g fat, 10g protein, 2g carbs, 1g fiber
P:E Ratio 5.0
Recipe by Maria Mind Body Health at https://mariamindbodyhealth.com/protein-sparing-chocolate-ice-cream/