1 cup nonfat plain Greek yogurt
1 1/4 cups 2% milk (I do not recommend substituting with almond or fat free milk)
2 scoops Protein Cinnamon Roll
1/2 teaspoon xanthan gum
1 teaspoon vanilla stevia
2 teaspoons vanilla
1/4 teaspoon salt
Serving Size: 4
Prepare your ice cream maker as needed (mine has a bowl that needs to be put in the freezer for 3-6 hours prior to use)
Add all ingredients together into large bowl and mix until thoroughly combined (make sure there are no lumps of protein powder)
Pour into ice cream maker and follow your machine’s instructions- mine takes about 35 minutes until ice cream consistency.
Note-this ice cream is best served fresh, if you freeze leftovers it will get very hard so you will need to thaw in the fridge for a few hours or microwave about 30 seconds before it reaches a scoopable consistency again.
From the kitchen of: Joy Ott