Our protein ice cream recipe is THE thicc-est in the lands.
In this version of our low carb, keto-friendly protein ice cream, we gave it a true Midwestern-er twist —> BLUE MOON protein ice cream!
If you’re from the Midwest, chances are you’ve come across this wild flavor. It’s a past time for us, so we had to remake it - macro friendly and with more protein.
MACROS for entire recipe:
0-2 carbs | 0 fat | 25 protein
30-40 grams True Nutrition egg white protein powder (ideally raspberry streusel flavor, please note: other protein powder types do not work the same! If you don’t have raspberry flavor, use vanilla or lemon-flavored protein powders) --> True Nutrition use discount code 'strongsistas'
1/2 cup unsweetened vanilla almond milk
1/2 tsp+ orange extract (can add more to liking)
1/2 tsp+ lemon extract (can add more to liking)
1/2 tsp almond extract
dash of sea salt
200-400 grams ice (just depends on how thick, how large, and how flavorful you want your ice cream (or how big your blender is))
In the youtube video below, we show you exactly how we make it!
Tips to Enhance this Protein Ice Cream
Make 2 servings at once – the more stuff in that blender, the easier it is for the blades to hit the ingredients and mix them together
Use a knife. If your ingredients aren’t blending or it’s taking forever for the top ingredients in the blender to mix in, periodically stop the blender and use a knife to push the ingredients down into the blades (while the blender is off)
Play around with the ice amount. See what amount makes the most creamy but still most tasty protein ice cream for you.
TRY egg white protein powder. Even if you’re not sensitive to whey, this protein powder is great - it blends so thick and so fluffy!
Eat it with a baby spoon to savior it a bit longer 🙂