Creami collection
Protein Ice Cream · Fruit Scoops
Blueberry Muffin Protein Ice Cream
The muffin part of this pint is a spice-rack trick: cinnamon plus vanilla over a blueberry base reads unmistakably like the bakery case. The berries blend straight in so their water belongs to the recipe's math, the same approach the strawberry pint uses.
181Calories
21.1gProtein
10.6gNet carbs
3.5gFiber
3.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 cup + 3 Tbsp (280 g) unsweetened almond milk
280 g
1 scant cup (140 g) blueberries (fresh or frozen)
140 g
1⅔ scoops (50 g) vanilla protein powder
50 g
¼ cup (50 g) allulose
50 g
1½ tsp lemon juice
8 g
1½ tsp vanilla extract
6 g
scant ½ tsp cinnamon
1 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
Method
- Blend everything 30–45 seconds until completely smooth and evenly purple — whole berries left in the base freeze into ice.
- Pour into the Creami pint up to (never past) the MAX line. Freeze 24 hours on a level freezer shelf.
- Spin on Lite Ice Cream. If the first pass is crumbly or powdery, use Re-Spin.
- For the full muffin experience, fold in a crumbled gluten-free vanilla cookie or muffin top after the final spin.
Nutrition facts
Per serving. One pint equals two servings.
Calories181
Total fat3.3 g
Total carbohydrate39.1 g
Dietary fiber3.5 g
Allulose25.0 g
Net carbs10.6 g
Protein21.1 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.
Keep cooking
