Creami collection
Protein Ice Cream · The Classics
Salted Caramel Protein Ice Cream
This version uses the site's four-ingredient allulose caramel. Allulose browns readily under heat; coconut cream adds body and can also participate in Maillard browning.
164Calories
20.9gProtein
2gNet carbs
1.8gFiber
5.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1⅔ cups (400 g) unsweetened almond milk
400 g
1⅔ scoops (50 g) vanilla protein powder
50 g
3½ Tbsp (45 g) allulose
45 g
1 tsp vanilla extract
4 g
½ tsp xanthan gum
1.5 g
¼ tsp fine salt, plus flaky salt to finish
1.5 g
Method
- Make the allulose caramel sauce first (10 minutes, 4 ingredients — recipe linked below). You need 2 tablespoons; refrigerate the remaining sauce promptly and use it within 5 days.
- Blend the milk, protein, allulose, vanilla, xanthan, and salt for 30 seconds. Blend in 1 tablespoon of the caramel.
- Freeze in the pint 24 hours, then spin on Lite Ice Cream and re-spin once.
- Warm the remaining tablespoon of caramel, ribbon it through with a knife (3–4 folds, no more — you want veins, not blend), and finish with flaky salt.
Nutrition facts
Per serving. One pint equals two servings.
Calories164
Total fat5.3 g
Total carbohydrate36.1 g
Dietary fiber1.8 g
Allulose32.3 g
Net carbs2 g
Protein20.9 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
