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Carnivore Rhubarb Crisp with 50 Calorie High Protein Ice Cream

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Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Servings 12 servings
Calories 195.8

Equipment

1 Hand Mixer
ninja creami maker
Immersion Blender

Ingredients
  

HIGH PROTEIN ICE CREAM:

RHUBARB CRISP:

CARNIVORE TOPPING:

Instructions
 

  • To make the ice cream, which you will want to make a day before consuming to ensure frozen ice cream, place 1 cup water or unsweetened low fat coconut milk into the ninja creami container. Add the Equip prime protein, collagen, egg and salt. Use an immersion blender to combine the ingredients. Add more water until you reach the fill line. Stir with a spoon. Taste and if desired, add stevia glycerite or allulose.
    1 cup water, 1 large egg, 1 scoop Vanilla Equip Protein Powder, 1 scoop Vanilla Equip Collagen, 1 teaspoon stevia glycerite, 1/8 teaspoon Redmond Real salt
  • Freeze for at least 6 hours or overnight. When ready to consume, allow to sit on the counter for 20 minutes (or sit in hot water for 2 minutes). Making sure it doesn't get too liquidy yet soft.
  • Preheat oven to 325 degrees F. 
  • Place the cream cheese, allulose, eggs, stevia glycerite, salt and rhubarb into a large bowl. Use a hand mixer to combine until smooth. Pour the mixture into an 8 inch pie pan. Place in the oven to bake for 15 minutes while you make the carnivore topping.
    8 ounces cream cheese, 3/4 cup powdered allulose, 2 large eggs, 1 teaspoon stevia glycerite, 1/8 teaspoon Redmond Real salt, 2 cups rhubarb
  • To make the carnivore topping, place the butter into a large saucepot and heat over high heat. Stir often. After about 3 minutes, the butter will start to froth up and brown flecks will appear. Keep whisking and once the butter is medium brown, Lower the heat to low and stir in the milk powder, allulose and stevia glycerite.
    1/2 cup salted butter, 1/2 cup milk powder, 1/3 cup powdered allulose, 1/2 teaspoon stevia glycerite
  • Sprinkle the carnivore topping mixture evenly over pre-baked pie. Return to oven (set a rimmed baking sheet under the crisp incase of overflow) and bake until filling is set and crust and topping are golden brown, about 15 minutes.
  • Allow to slightly cool and serve with whipped cream or my protein ice cream! To make the ice cream, place in the Ninja Creami on the “lite” setting. This will spin for about 3 minutes. Check consistency and if you desire a creamier texture, run the mixture on the “gelato” setting. Depending on your desired texture, will determine your settings. Enjoy with rhubarb crisp!

Video

Notes

Nutritional Information for Rhubarb Crisp ONLY (no Protein Ice Cream):
174.7 calories, 14.9g fat, 4.6g protein, 4.7g carbs, 0.4g fiber

Nutrition

Calories: 195.8 | Fat: 15.3g | Protein: 8.3g | Carbohydrates: 5g | Fiber: 0.4g | P:E Ratio: 0.4