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Protein Ice Cream · The Classics
Almond Butter Swirl Protein Ice Cream
This is the flavor for everyone who misses peanut butter swirls but keeps a peanut-free kitchen. Almond butter loosened with a little warmth ribbons exactly like PB, and 12 grams per serving stays inside the fat budget that keeps this ice cream light.
218Calories
23.3gProtein
2.7gNet carbs
2.9gFiber
10.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1⅝ cups (390 g) unsweetened almond milk
390 g
1⅔ scoops (50 g) vanilla protein powder
50 g
¼ cup + 1 Tbsp (55 g) allulose
55 g
1 tsp vanilla extract
4 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
1½ Tbsp (24 g) roasted almond butter
24 g
Method
- Blend the milk, protein, allulose, vanilla, xanthan, and salt for 30 seconds. Freeze in the pint 24 hours.
- Spin on Lite Ice Cream, then re-spin once.
- Warm the almond butter 15 seconds until pourable, drizzle over the spun pint, and fold 3–4 times with a knife — ribbons, not blended.
- Finish with flaky salt if you're the salted-nut-butter type.
Nutrition facts
Per serving. One pint equals two servings.
Calories218
Total fat10.2 g
Total carbohydrate33.1 g
Dietary fiber2.9 g
Allulose27.5 g
Net carbs2.7 g
Protein23.3 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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