Ingredients:

  • 1 cup (240 ml) Whole Milk (or Half-and-Half)
  • 1 cup (240 ml) Unsweetened Almond Milk (or water)
  • 2 standard scoops (Approx. 60 g) Vanilla Whey Isolate (or Casein)
  • 1/2 cup (100 g) Erythritol/Monk Fruit Sweetener Blend
  • 1 Tablespoon (15 ml) Pure Vanilla Extract
  • 1/4 teaspoon (1.2 g) Fine Sea Salt
  • 1/4 teaspoon (1.2 ml) Xanthan Gum (Critical Stabiliser)

Instructions:

  1. Combine Wet Ingredients: In a large bowl or blender, combine the whole milk (or half-and-half), unsweetened almond milk, and vanilla extract. Whisk briefly.
  2. Mix Dry Ingredients: In a separate small bowl, whisk together the protein powder, sugar substitute (Erythritol/Monk Fruit), and sea salt.
  3. Incorporate Stabiliser: Crucially, sprinkle the measured Xanthan Gum directly into the dry mixture and whisk thoroughly for 30 seconds. This prevents the gum from clumping.
  4. Add Dry to Wet: Slowly pour the prepared dry mixture into the wet ingredients while continuously whisking or blending on low speed. Continue mixing for 1–2 minutes until completely smooth.
  5. Chill the Base: Cover the mixture and refrigerate for a minimum of 4 hours, or ideally overnight (12 hours). This step is non-negotiable for proper churning.
  6. Prep the Machine and Churn: Ensure your ice cream maker bowl is fully frozen. Pour the chilled base into the ice cream machine and churn for 25–30 minutes, or until it reaches the consistency of soft-serve.
  7. Transfer: Quickly transfer the soft-serve mixture to a deep, airtight freezer container. Tap the container gently on the counter to remove any air pockets.
  8. Deep Freeze: Place the covered container in the coldest part of your freezer for 2–3 hours to allow the ice cream to fully harden.
  9. Temper Before Serving: Remove the container from the freezer 10–15 minutes before serving to allow it to temper (soften) slightly for easy scooping and the best texture.