Mocha Collagen Protein Ice Cream
A coffee-cocoa ice cream boosted with collagen protein powder.
⏱️ Prep: 5 min🍳 Cook: 0 min
Ingredients
| 1¼ cups | 300 ml | unsweetened almond milk (or low-fat milk of choice) |
| 1½ scoops | unflavored or vanilla collagen protein powder (about 30g) | |
| 1½ tablespoons | 23 ml | unsweetened cocoa powder |
| 1½ tablespoons | 23 ml | instant espresso or coffee granules |
| 3 tablespoons | 45 ml | granulated sweetener of choice (such as allulose, monkfruit, or sugar) |
| ¾ teaspoon | 3.8 ml | vanilla extract |
Instructions
- In a large bowl, whisk together almond milk, collagen protein powder, cocoa powder, instant espresso, sweetener, and vanilla extract until smooth and fully dissolved.
- Make sure pint base is closed. Pour mixture into an empty CREAMi® Swirl Pint. Place storage lid on the pint and freeze for 24 hours.
- Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
- Select SCOOP, then select CREAMIFIT.
- When processing is complete, add mix-ins or remove ice cream from pint and serve immediately.