Biscoff Protein Ice Cream
Serves 1
Directions
- 1Add all ingredients into your pint.
- 2Use a small hand blender or milk frother to mix till smooth.
- 3Add the pint to the freezer without the cover until frozen, ideally overnight.
- 4Once frozen, add the pint to your creami holster.
- 5Add the holster to the creami machine.
- 6Select the "Lite Ice Cream" function and run it through once for the base vanilla ice cream.
- 7Make a hole in the middle of the ice cream and add in the cookie butter and biscoff cookies.
- 8Add the pint back to the creami and use the mix-ins function.
- 9Enjoy your Biscoff Cookie Butter Ice Cream.
Ingredients
- 225 g Fairlife Fat Free Milk
- 225 g Unsweetened Vanilla Almond Milk
- 30 g Vanilla Whey/Casein Blend Protein Powder
- 8 g Cheesecake Sugar Free/Fat Free Pudding Mix
- 5 g Zero Cal Sweetener
- 1 pinch Sea Salt
- 16 g Biscoff Cookie Butter
- 2 Biscoff Cookies
Equipment
pintsmall hand blendermilk frotherfreezercreami holstercreami machine
Tips
- For best results, freeze the pint overnight.
- Make multiple pints at once for a week's supply.
- Let the frozen pint sit out for 10 minutes or run warm water around the edges before processing.
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