Sugar Free Protein Gingerbread Ice Cream
Equipment
Ingredients
- 1 cup heavy cream (or full-fat coconut milk)
- 1 cup unsweetened macadamia nut milk (or low fat coconut milk)
- 5 large egg yolks
- 1/4 cup allulose (keeps ice cream soft)
- 2 scoops Vanilla Equip Protein Powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/4 teaspoon baking soda
Instructions
- Place the heavy cream into a saucepan and heat over medium high heat until simmering.
- Meanwhile, place the macadamia nut milk and yolks into a blender and puree until light and fluffy. While the blender is running on low, slowly add the hot cream to the blender which will cook the yolks.
- Add the rest of the ingredients and gently pulse to combine well. Taste and adjust sweetness to your liking.
- Place the protein ice cream into an ice cream maker and follow the directions of your ice cream maker. (click HERE to find the ice cream maker I LOVE)!
- Store in an airtight container in the freezer for up to a month.
Video
Nutrition
Calories: 268 | Fat: 23.5g | Protein: 11.9g | Carbohydrates: 4g | Fiber: 0.6g | P:E Ratio: 0.4