Description

A high-protein, sugar-free keto ice cream made with a creamy base of almond milk and heavy cream, transformed by the Ninja Creami’s spinning technology. This method ensures a velvety, restaurant-style texture while avoiding the icy mouthfeel of low-carb ice creams.

Ingredients

3/4 cup unsweetened almond milk
3/4 cup heavy whipping cream
1/4 cup granulated allulose
1 Tbsp sugar-free vanilla extract
1 scoop (30g) vanilla whey protein isolate
1 pinch salt

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Instructions

Whisk almond milk, heavy cream, allulose, vanilla extract, and salt in a airtight container until fully combined
Freeze the mixture for 24 hours to solidify
Remove from freezer and let sit for 10 minutes to soften slightly
Place the frozen block and creami-thickening blade into the Ninja Creami attachment
Process for 2-3 minutes on high speed until smooth and creamy
Transfer to a creami bowl for secondary freeze and serve

Notes

Cashew milk may be used instead of almond milk for enhanced creaminess
Monk fruit sweetener can replace allulose if available
Whey/casein protein blends work best for structure and texture
Ensure the base is fully frozen for the initial Ninja Creami processing
Store leftovers in an airtight container to prevent ice crystal formation

Prep Time: 5
Category: Fitness
Method: Freezing and Churning
Cuisine: American