It's December! Are you ready for gingerbread? This Gingerbread Ice Cream is super-easy to make with only 3 ingredients, and it hits the gingerbread craving with 39g protein!
I made a simple Gingerbread Protein Ice Cream with vanilla why isolate, unsweetened almond milk, and spices. That's it! The protein powder is very creamy and rich, so this simple recipe works well for great ice cream texture.
I made the ice cream in a Cuisinart Ice Cream Maker, but you can also pour the mix into a container and freeze, stirring every half hour or so. Another option is the ice and salt method.
You can pick up a pre-made gingerbread spice mix, or make your own from ½ teaspoon each of cinnamon and ginger, and ¼ teaspoon each of allspice, nutmeg, and cloves. (You're only using ½ teaspoon of the final mix, though!)
Ingredients
Ice cream:
- 1 cup unsweetened almond milk 8oz or 240ml
- 1 ½ scoops vanilla whey isolate 60g
- ½ teaspoon gingerbread spice mix
Instructions
- Blend almond milk, protein powder, and spice.
- Pour into ice cream maker as directed.
- Or freeze for several hours, stirring every half hour or so.
- Or use the ice and salt method.
