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Treats & Desserts · Frozen
Vanilla Bean Protein Ice Cream
Scoopable straight from the freezer — allulose physically lowers the freezing point, no churn hacks 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
50 g
¼ cup + 1 Tbsp (55 g) allulose
55 g
2 tsp vanilla extract (or ½ scraped bean)
8 g
½ tsp xanthan gum
1.5 g
pinch of salt
1 g
Method
- Blend everything 30 seconds until frothy and fully dissolved.
- Creami route: freeze in the pint 24 hours, spin on Lite Ice Cream, re-spin once. Done.
- No-machine route: freeze in a shallow pan, scraping and beating with a fork every 30 minutes for 2½ hours, then let ripen 30 minutes covered.
- Either way: if it ever freezes rock hard, 60 seconds on the counter — the allulose brings it back fast.
Nutrition facts
Per serving.
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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