High Protein Cinnamon Roll Protein Ice Cream Recipe
- Cook Time: 24 hours 7 minutes (includes freezing)
- Total Time: 24 hours 7 minutes
- Diet: High-Protein, Vegetarian
Ingredients
Scale
- 1.5 cups unsweetened almond milk (or milk of choice)
- 1 scoop vanilla or cinnamon swirl whey protein powder
- 1 tablespoon sugar-free vanilla instant pudding mix
- 1 teaspoon ground cinnamon
- 1 tablespoon stevia or erythritol
- 1/4 teaspoon vanilla extract
- Optional: 1 small high-protein cinnamon muffin or snack cake for mix-ins
Instructions
- Step 1: Blend the Base In a blender or a large jar, combine the almond milk, protein powder, sugar-free pudding mix, ground cinnamon, sweetener, and vanilla extract. Whisk or blend until the mixture is completely smooth and no clumps of protein powder remain.
- Step 2: Initial Freeze Pour the liquid mixture into a freezer-safe pint container (like a Ninja Creami pint). Place the lid on tightly and set it in the freezer on a level surface. Let it freeze for at least 24 hours to ensure it is solid all the way through.
- Step 3: First Spin Remove the pint from the freezer. If using a Ninja Creami, place it in the outer bowl and select the “Light Ice Cream” or “Ice Cream” setting. If using a high-powered blender, let it sit on the counter for 10 minutes before blending on low speed with a splash of extra milk.
- Step 4: The Re-Spin If the mixture looks a bit powdery after the first spin, add a tablespoon of milk to the center and run the “Re-spin” cycle. This will create a much creamier, more traditional ice cream texture.
- Step 5: Add Mix-ins Create a small hole in the center of your ice cream. Drop in your crumbled protein cinnamon muffin or snack cake. Use the “Mix-in” setting on your machine to fold the pieces into the ice cream without completely pulverizing them.