Healthy No Churn Ice Cream Recipe

Protein Ice Cream {3 Ingredients} The Big Man's World

WebApr 10, 2024 · Step 3- Stir and chill. Transfer to the loaf pan and place in the freezer. For the first hour, stir the ice cream three times every 20 …

1. Place a large, deep loaf pan or deep pan in the freezer.
2. In a blender or food processor, add your coconut milk and blend until smooth and creamy. Add your protein powder and granulated sweetener or dates and blend until a thick and creamy texture remains.
3. Transfer workout protein ice cream to the loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
4. Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.

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Blender Ice Cream (3 Ingredients!) The Big Man's World

WebJul 26, 2023 · Hard scoop ice cream option. Place a small loaf pan in the freezer. In a high-speed blender or food processor, add your frozen …

1. In a high-speed blender or food processor, add your frozen bananas and blend for 10 seconds to lightly break apart. Add your peanut butter and cocoa powder and blend until just blended.
2. Place a small loaf pan in the freezer.

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Keto Ice Cream (Best Low Carb Ice Cream)

WebMay 25, 2022 · Add 1 cup pecans and 1 tablespoon Besti. Toast pecans for 4-5 minutes, stirring often. Cool completely. Follow the sugar free ice …

1. Melt the butter in a large saucepan over medium heat. Add half of the heavy cream (2 cups (473 mL)) and powdered sweetener. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick, coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
2. Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. (My ice cream maker took 15 minutes, so less than the average manufacturer time.) Do not over-churn, or it will turn into a butter-like consistency.
3. Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. (If you want to add mix-ins, gently stir them in at this step, and also sprinkle some on top.) Line the surface with a piece of parchment or wax paper to keep ice crystals from forming. (You can use an ice cream maker if you have one.)

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