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Cinnamon Toast Crunch Protein Ice Cream

Cinnamon Toast Crunch Protein Ice Cream

Craving a sweet, satisfying dessert that won't derail your health goals? Our Cinnamon Toast Crunch Protein Ice Cream is the perfect solution, offering all the nostalgic flavor you love with a powerful protein punch.
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Prep Time 10 minutes
Cook Time 0 minutes
Freezing Time 4 hours
Total Time 10 minutes
Servings: 1 scoop
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 scoop (approximately 30g) vanilla or cinnamon flavored protein powder (whey, casein, or plant-based)
  • 1 cup unsweetened almond milk (or other milk of choice)
  • 1/4 cup plain Greek yogurt (full-fat or 0%)
  • 1 tablespoon sugar-free maple syrup (or other sugar-free sweetener to taste)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup crushed Cinnamon Toast Crunch cereal reserve some for topping
  • Optional: A few drops of liquid stevia or other sweetener to taste, if needed

Equipment

  • Blender
  • Ice cream maker
  • Freezer-safe container

Method
 

  1. In a blender, combine the unsweetened almond milk, Greek yogurt, sugar-free maple syrup, vanilla extract, and pinch of salt. Blend until smooth and well incorporated.
    1 cup unsweetened almond milk (or other milk of choice), 1/4 cup plain Greek yogurt (full-fat or 0%), 1 tablespoon sugar-free maple syrup (or other sugar-free sweetener to taste), 1/2 teaspoon vanilla extract
  2. Add the vanilla or cinnamon flavored protein powder and the teaspoon of cinnamon to the blender. Blend again until everything is thoroughly combined and no protein powder clumps remain.
    1 scoop (approximately 30g) vanilla or cinnamon flavored protein powder (whey, casein, or plant-based), 1 teaspoon cinnamon
  3. Add about half of the crushed Cinnamon Toast Crunch cereal to the blender. Pulse a few times just to break down the cereal slightly and distribute it without completely pulverizing it. You want some small pieces for texture.
    1/4 cup crushed Cinnamon Toast Crunch cereal
  4. Taste the mixture and add a few drops of liquid stevia or more sugar-free maple syrup if you desire a sweeter ice cream. Blend briefly to combine.
    Optional: A few drops of liquid stevia or other sweetener to taste, if needed, 1 tablespoon sugar-free maple syrup (or other sugar-free sweetener to taste)
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Alternatively, if you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover, and freeze.
  6. For manual freezing, stir the mixture vigorously with a fork every 30-45 minutes for the first 2-3 hours to break up ice crystals and create a smoother texture.
  7. Once the ice cream has reached a soft-serve consistency (either from the ice cream maker or after manual stirring), fold in the remaining crushed Cinnamon Toast Crunch cereal.
    1/4 cup crushed Cinnamon Toast Crunch cereal
  8. Transfer the Cinnamon Toast Crunch Protein Ice Cream to a freezer-safe container, cover, and freeze for at least 2-4 hours, or until firm enough to scoop. Before serving, allow it to soften slightly at room temperature for a few minutes.

Notes

Store leftovers in an airtight container for up to 1-2 weeks. Allow to soften at room temperature before serving.
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