Protein ice cream is not a food that you can make at home, but it can be made at home.
This recipe for protein ice-cream was adapted from one published by The Atlantic in February of this year.
I adapted it to fit my family’s tastes, but the ingredients can easily be found at your local grocery store.
1/5 This is a vegan protein icecream recipe from The Atlantic’s The Food Lab.
2/5 Recipe for vegan protein-filled protein ice Cream This recipe has a lot of dairy-free ingredients, but I like to keep things simple and make sure to keep the dairy-less version gluten-free.
The recipe below uses only almond flour, but you can use other flour and you can also use all-purpose flour if you prefer.
You can also add some shredded coconut, but that’s optional.
3/5 I love that you add a little cream to this recipe.
I like that it makes the ice cream creamy.
It’s a lot like making whipped cream, except instead of whipping up a batch of whipped cream to serve, I’m serving it right in the freezer.
4/5 My family’s favorite flavor of protein ice 1/ 5 Recipe for Vegan Protein Ice Cream This is not an easy recipe to follow, but if you have the time and patience it’s worth it.
It makes enough for two small bowls.
If you’re making this for a crowd, you might want to make at least a dozen servings of this, but make sure that the freezer is full and the recipe isn’t left out overnight.
In a large bowl, combine almond flour and coconut flour.
Mix well and add in the cream and mix well.
The dough will be very soft.
Add in the almond milk and mix again.
This should be a very loose dough.
When the dough is well combined, shape it into a ball.
Roll it into balls, and place in a freezer bag or container.
Place the dough in a glass container and chill for 1-2 hours, or until firm.
Once the dough has chilled, take it out of the bag or freezer container and shape it as desired.
This is the easiest way to serve the ice- cream, and you don’t have to worry about mixing it up.
If it’s not soft enough, simply use a fork to make a indentation with your thumb.
After chilling, remove the ice from the freezer and place it in a bowl.
Heat the coconut oil in a nonstick skillet until it is shimmery.
Add the protein mixture and cook over medium-low heat, stirring occasionally.
Add vanilla and a pinch of salt to taste.
The flavor of the ice is very similar to ice cream, but with a more intense coconut flavor.
You could also serve it warm or chilled. 8. Enjoy!