Ingredients
Equipment
Method
- In a medium bowl, whisk together the unsweetened almond milk and the plain Greek yogurt until smooth and well combined. This forms the creamy base of your ice cream.1 cup unsweetened almond milk, 1/2 cup full-fat Greek yogurt
- Gradually add the protein powder to the milk and yogurt mixture, whisking continuously to prevent clumps. Once the protein powder is incorporated, add the erythritol (or your chosen sweetener) and whisk until it's fully dissolved.2 scoops vanilla or unflavored protein powder, 2 tablespoons erythritol
- Stir in the freshly squeezed key lime juice and the lime zest. The zest will add an extra burst of authentic lime aroma and flavor. Mix thoroughly to distribute the citrus evenly throughout the base.1/4 cup key lime juice, 1 teaspoon lime zest
- If you desire an even creamier texture, sprinkle in the xanthan gum. Whisk vigorously for about 30 seconds until it's fully incorporated and the mixture begins to slightly thicken. Xanthan gum acts as a stabilizer and emulsifier, preventing ice crystals and creating a smoother consistency.1/4 teaspoon xanthan gum
- Add a pinch of salt to the mixture. Salt is a flavor enhancer and will help to balance the sweetness and tartness, bringing out the best in the key lime flavor. Give everything one final, thorough stir.1 pinch salt
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. Chilling the base helps it to firm up slightly before churning (if using an ice cream maker) or before freezing.
- Using an Ice Cream Maker: If you have an ice cream maker, pour the chilled mixture into the frozen bowl of your machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
No Ice Cream Maker Method: If you don't have an ice cream maker, pour the chilled mixture into a freezer-safe container. Place it in the freezer. Every 30-45 minutes for the first 3-4 hours, remove the container and stir the mixture vigorously with a fork or whisk to break up ice crystals. This process helps to create a smoother, more ice-cream-like texture. - Once churned or after the initial stirring phase, transfer the ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm.
- Scoop generous portions of your Key Lime Protein Ice Cream into bowls. Garnish with extra lime zest, a slice of key lime, or a sprinkle of shredded coconut if desired. Serve immediately and savor the delightful, healthy treat!
Notes
To store, transfer to an airtight, freezer-safe container and press parchment paper directly onto the surface to prevent ice crystals. Best enjoyed within 2 weeks. If too hard, let sit at room temperature for 5-10 minutes to soften.
