Butter Pecan Protein Ice Cream
1 cup Vanilla unsweetened almond milk
2 scoops Vanilla Protein Powder
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
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 amazon.com) 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.