Creami collection
Protein Ice Cream · The Classics
Vanilla Bean Protein Ice Cream
This is the recipe the flavor library uses as its reference: five ingredients, a 24-hour level freeze, the Lite Ice Cream program and a Re-Spin when needed.
150Calories
20.8gProtein
1.9gNet carbs
1.7gFiber
3.6gFat
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
¼ cup + 1 Tbsp (55 g) allulose
55 g
2 tsp vanilla extract (or ½ scraped vanilla bean)
8 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
Method
- Blend everything for a full 30 seconds, until frothy and completely dissolved — undissolved protein is where chalky texture comes from.
- 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.
- If the pint remains dry after Re-Spin, add 1 Tbsp almond milk and Re-Spin again. Serve immediately or smooth the top and refreeze.
Nutrition facts
Per serving. One pint equals two servings.
Calories150
Total fat3.6 g
Total carbohydrate31.1 g
Dietary fiber1.7 g
Allulose27.5 g
Net carbs1.9 g
Protein20.8 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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