Ingredients:

  • 1 cup unsweetened almond milk
  • 1/2 cup plain non-fat Greek yogurt
  • 1 scoop vanilla whey or casein protein powder
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Add the almond milk, Greek yogurt, protein powder, maple syrup, vanilla extract, and salt to your blender.
  2. Blend on high for 45-60 seconds until the mixture is completely smooth and air bubbles appear on the surface. Note: Those bubbles mean you've incorporated enough air for a lighter texture.
  3. Pour the mixture into a shallow, airtight freezer container.
  4. Smooth the top with a spatula to ensure an even freeze.
  5. Cover the top tightly with a lid or press parchment paper directly onto the liquid surface.
  6. Freeze for at least 6 hours until the mass is firm through the center.
  7. Remove the container from the freezer and let it sit at room temperature for 5 minutes. Note: This tempering step is the most important part for a good scoop.
  8. Transfer the frozen Protein Ice Cream back into the blender or food processor.
  9. Pulse for 20 seconds until it reaches a, soft serve consistency.