Protein Sparing Chocolate Ice Cream
Ingredients
- 10 large egg whites I used Bob Even's 100% egg whites
- 3/4 cup unsweetened almond milk or unsweetened cashew milk or hemp milk if nut free
- 1/2 cup allulose or more to desired sweetness
- 2 ½ tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 1/2 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.
Nutrition
Calories: 67 | Fat: 1g | Protein: 10g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 5