White Chocolate Peppermint Protein Ice Cream (Print-Friendly Format)
Creamy white chocolate ice cream blended with peppermint and protein, finished with crushed candy canes.
# Ingredients You’ll Need:
→ Ice Cream Base
01 -
240 ml 2% milk
02 -
120 ml unsweetened vanilla almond milk
03 -
85 g non-fat plain Greek yogurt
04 -
31 g vanilla protein powder
05 -
14 g sugar-free white chocolate pudding mix
06 -
1 tsp stevia or alternative sweetener, to taste
07 -
Pinch of salt
→ Mix-Ins
08 -
1 candy cane, crushed
# How to Make It:
01 -
In a pint container, whisk together the 2% milk, unsweetened vanilla almond milk, Greek yogurt, vanilla protein powder, white chocolate pudding mix, stevia, and salt until fully blended.
02 -
Secure the lid and place the container on a level surface in the freezer for 24 hours.
03 -
After freezing, run the container under hot water for 1 to 2 minutes to slightly soften the mixture.
04 -
Remove the lid and process the frozen mixture in a Ninja Creami or similar appliance using 'lite ice cream' mode. If needed, respin 1 to 2 times until the consistency is smooth and creamy.
05 -
With a spoon, create a well in the center of the ice cream. Add most of the crushed candy cane to the well, reserving a small amount for topping.
06 -
Process the ice cream on the 'mix-in' setting to evenly distribute the candy cane pieces throughout.
07 -
Sprinkle the remaining crushed candy cane over the top and serve immediately.
# Extra Tips:
01 -
Ensure the mixture is completely frozen before processing for ideal texture.