DTDinner Table

Vanilla Bean Protein Creami

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servings
  • 240 g skim milk - or ultra-filtered high-protein milk for a creamier, higher-protein base
  • 170 g nonfat greek yogurt
  • 1 scoop vanilla protein powder - about 30-33 g
  • ½ tsp vanilla bean paste - or seeds from ½ vanilla bean
  • ½-1 tsp vanilla extract
  • monk fruit sweetener - to taste
  • salt - tiny pinch
  • ⅛ tsp xanthan gum

Instructions

  1. Combine all ingredients and blend until smooth.
  2. Freeze flat for 24 hours.
  3. Let the pint defrost on the counter for 10-15 minutes.
  4. Spin on Lite Ice Cream, then Normal Ice Cream.
  5. If it comes out crumbly, respin. Don’t add milk.