High Protein Low Calorie Twix Ice Cream

To make the high protein ice cream, place 1 cup unsweetened low fat coconut milk into each ninja creami container. Add the 1 scoop Equip Prime Protein and 1/2 scoop Equip collagen, 1 egg, 1/8 tsp salt and sweetener if using into each container. (you will need 2 containers for this recipe).
2 cups unsweetened coconut milk, 2 scoops Equip Salted Caramel protein powder, 1 scoop Equip vanilla collagen, 2 large eggs, 1/4 teaspoon Redmond Real salt, 2 teaspoon stevia glycerite
Use an immersion blender to combine the ingredients. Add more coconut milk or water until you reach the fill line. Stir with a spoon. Taste and if desired, add more stevia glycerite or allulose.
Freeze for at least 6 hours or overnight. Meanwhile make the Twix Cookie mix in and caramel sauce.

To make the Twix Cookie mix in, 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, Equip and sweeteners if using.
2 tablespoons salted butter, 2 tablespoons milk powder, 2 tablespoons Vanilla Equip Protein Powder, 1/2 teaspoon stevia glycerite
Whisk the mixture well while gently heating. Whisk until the mixture is well combined. Remove from heat.
Allow to cool for a little bit, but while it is still liquid, pour into a parchment lined (otherwise it will stick) 8 by 8 casserole dish. Place in the fridge to set.
Once completely cool, remove from the fridge and cut into small 1/4 inch pieces.

To make the sugar free caramel, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in.
Heat butter on high heat in a heavy-bottomed saucepan. Whisk and let it come to a boil, watch for specks of brown (this is brown butter....so good on everything!). Immediately add the Allulose and whisk until melted. Add the cream to the pan and bring to a boil for 1 minute. Whisk until caramel sauce is smooth.
2 tablespoons salted butter, 2 tablespoons powdered allulose, 2 tablespoons heavy cream
Let cool in the pan for a couple minutes, and then pour into a glass mason jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks.

When ready to consume, allow the high protein ice cream to sit on the counter for 10 minutes (or sit in hot water for 2 minutes). Making sure it doesn't get too liquidy yet soft.
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. Add the Twix Cookie mix in, caramel sauce and chocolate pieces and press "Mix In" button. Enjoy!
1 bar The Good Chocolate