Ingredients:

  • 1.5 cups ultra-filtered 2% milk
  • 1/4 cup unsweetened almond milk
  • 32 grams chocolate whey-casein protein powder blend
  • 1.5 tbsp Dutch-processed dark cocoa powder
  • 0.125 tsp sea salt
  • 2 tbsp granulated monk fruit sweetener
  • 0.25 tsp guar gum
  • 0.5 tsp vanilla extract

Instructions:

  1. Combine the 1.5 tbsp cocoa powder with 1/4 cup almond milk. Whisk until it forms a glossy, dark paste.
  2. Stir in the 2 tbsp monk fruit and 0.125 tsp sea salt.
  3. Pour in the 1.5 cups ultra filtered milk and add 32g protein powder. Use a frother to mix until the aroma of sweet chocolate is dominant.
  4. Sprinkle the 0.25 tsp guar gum over the top and froth for another 30 seconds.
  5. Add the 0.5 tsp vanilla extract and give it a final stir.
  6. Pour the mixture into the Creami pint and use a spatula to scrape the sides. The liquid must be perfectly flat.
  7. Place in the freezer for 24 hours. Do not disturb the pint while it sets.
  8. Remove the lid and place in the Creami. Select the 'Lite Ice Cream' function.
  9. If it looks crumbly, add 1 tbsp of milk and hit 'Re spin' until it looks silky and scoopable.
  10. Add any mix ins on the 'Mix in' setting if desired.