Ingredients
Scale
- 2 scoops (approx. 60g) Vanilla or Chocolate Protein Powder
- 1.5 cups Unsweetened Almond Milk (or milk of choice)
- 1/2 cup Frozen Cherries, pitted and roughly chopped
- 2 tablespoons Dark Chocolate Chips or sugar-free chocolate chunks
- 1/4 teaspoon Xanthan Gum (optional, for thickness)
- 1 tablespoon Erythritol or Stevia (optional, for extra sweetness)
- 1/2 teaspoon Vanilla Extract
Instructions
- In a high-speed blender, combine the protein powder, almond milk, xanthan gum, vanilla extract, and sweetener. Blend on high for about 45 to 60 seconds until the mixture is completely smooth and starts to thicken slightly.
- If you are using an ice cream maker, pour the mixture in and churn according to the manufacturer’s instructions (usually 15-20 minutes). If you are using a Ninja Creami, pour the mixture into the pint container and freeze for 24 hours before spinning. If you don’t have a machine, pour the mixture into a shallow dish and place it in the freezer.
- While the base is thickening, chop your frozen cherries into halves or quarters. If your chocolate chips are large, give them a rough chop as well to ensure you get a bit of chocolate in every bite.
- Once the ice cream has reached a soft-serve consistency, stop the machine or remove the dish from the freezer. Gently fold in the chopped cherries and chocolate chips using a spoon or spatula to distribute them evenly throughout the cream.
- You can eat the ice cream immediately for a soft-serve texture. If you prefer a firmer, scoopable ice cream, transfer the mixture to an airtight container and freeze for an additional 1 to 2 hours before serving.
- Cook Time: 10 minutes