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Chocolate Crisp Protein Ice Cream
Method
- Add all your ingredients into your pint. Use small hand blender/milk frother and mix till smooth.
- Add pint to freezer till frozen. I just do mine the day before so they can freeze overnight. And also pro tip, get extra pints and then make 6 of these at one time so you have them for the whole week.
- Then once frozen, either let sit out for 10 minutes to thaw out a bit or run outside edges under warm water for a minutes. Then add to your creami holster and do the “Lite Ice Cream” function. All you need to do is that function one time and you are good to go for the base vanilla ice cream!
- Now let’s make add in that chocolate crisp mix in! Make a hole in the middle and add in your chocolate crisp.
- Add back to the creami and do the mix-ins function.
- Once done, melt 10g mini chocolate in a small bowl. I used the microwave for 60 seconds. Mix in 10g Rice Krispies. Add to top of the ice cream and press flat.
- Add to freezer for 30 minutes to set and then enjoy!
Chocolate Crisp Protein Ice Cream
Nutrition
Per serving, calculated from this recipe's own ingredient amounts. Actual values shift a little with the brands and portions you use.
- 480 calories
- 33.0g protein
- 58.5g carbs
- 14.0g fat
Nutrition Facts
1 serving per recipe
Serving size1 pint (540g)
Amount per servingCalories480
% Daily Value*
Total Fat 14.0g18%
Saturated Fat 7.5g38%
Trans Fat 0.0g
Cholesterol 80mg27%
Sodium 975mg42%
Total Carbohydrate 58.5g21%
Dietary Fiber 4.0g14%
Total Sugars 36.0g
Includes 21.0g Added Sugars42%
Protein 33.0g
Vitamin D 5.0mcg25%
Calcium 870mg67%
Iron 4.8mg27%
Potassium 774mg16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calculated from this recipe's ingredient amounts. Actual values vary with the brands and portions you use.