Ingredients:

  • 1/2 cup Unsweetened Almond Milk (must be cold)
  • 1/4 cup Heavy Whipping Cream (Double Cream)
  • 1 tsp Vanilla Extract
  • 2 scoops (60-70 g) Chocolate Protein Powder (Isolate/Casein blend)
  • 2 tbsp Unsweetened Cocoa Powder (Dutch Process)
  • 1 tbsp Keto Sweetener (e.g., Erythritol/Monk Fruit Blend)
  • Pinch Sea Salt
  • 1 cup (packed) Ice Cubes
  • 1/2 tsp Xanthan Gum

Instructions:

  1. Combine Wet Ingredients: Add the cold almond milk, heavy cream, and vanilla extract to the base of a high-speed blender.
  2. Add Dry Ingredients: Sprinkle in the protein powder, cocoa powder, sweetener, and pinch of salt. Secure the lid.
  3. Blend Powders: Blend on low speed for 15–20 seconds to ensure the powders are fully incorporated into the liquid base. Stop and scrape down the sides if necessary.
  4. Add Ice and Thickeners: Add the packed cup of ice cubes. Crucially, sprinkle the xanthan gum directly over the mixture (do not dump it in one spot).
  5. Blend to Frosty Texture: Blend on high speed for 45–60 seconds, using the tamper to ensure all ice is fully processed. The mixture should become incredibly thick and smooth, resembling soft-serve ice cream.
  6. Check Consistency: If the mixture is still too thin, add 2–3 more ice cubes and blend again briefly. If it is already very thick, proceed to the next step.
  7. Chill for Optimal Scoop: Transfer the blended mixture immediately into a shallow, freezer-safe container. Place the container in the freezer for 30–45 minutes.
  8. Monitor Texture: Check the mixture after 30 minutes. The centre should be thick enough to hold the shape of a spoon—this is the perfect, classic 'frosty' texture.
  9. Serve Immediately: Scoop the frosty into glasses or bowls and enjoy with a large spoon.