Thursday, June 7, 2012

Summer is coming!

Butter Pecan Protein Ice Cream

1 cup Vanilla unsweetened almond milk
2 scoops Vanilla Protein Powder
1 Tablespoon + 1 teaspoon Sugar Free Torani (I used Sugar Free Vanilla)
1 teaspoon + 1/2 teaspoon Almond Butter flavored extract
2-3 Tablespoons Pecans, toasted and chopped

Toast pecans lightly in a toaster oven or dry pan. Toss with 1 teaspoon of SF Syrup and 1/2 teaspoon butter extract set aside to cool. I pop them in the freezer while the ice cream churns.

Mix together milk, protein, 1 Tablespoon syrup and 1 teaspoon extract. I use an aerolatte deluxe milk frother (found at to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the chopped nuts. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a tupperware) to set for an hour or so.