LITE_ICE_CREAM
Coffee Toffee Protein Ice Cream
🍒 Be the first to rate this🥄 7 min prep❄️ 24 hr freeze🍦 1 pint
CoffeeCaramelCreamySweet
Confession: I made this Coffee Toffee Protein Ice Cream in the Ninja Creami on a Tuesday because I wanted dessert that wouldn't undo my whole day. The instant espresso powder gives it a real coffee-shop bite, and the sugar-free vanilla pudding mix keeps it creamy instead of icy. My wife, a committed iced-coffee person, declared it 'basically a frappe you eat with a spoon.' One tip that matters: dissolve the espresso powder in the milk before freezing, or you'll get gritty specks. Comes out scoopable on the first re-spin with a splash of milk.
How it spins
🍦
Program
Lite Ice Cream
❄️
Freeze
24 hrs
🥄
Prep
7 min
🥡
Makes
1 pint
Tip: freeze the pint on a level shelf for a full 24 hours. If the first spin looks crumbly, add a splash of milk and run Re-spin.
Ingredients
- Reduced-fat Milk12 oz
- Vanilla Protein Powder1.5 scoop
- Instant Espresso Powder1 tsp
- Sugar-free Vanilla Instant Pudding Mix2 tbsp
- Granulated Sweeteneroptional1 tbsp
- Toffee Bitsoptional2 tbsp
Directions
- 1Dissolve the espresso powder in the milk, then whisk in the protein, pudding mix, and sweetener until smooth.
- 2Pour into a Creami pint, keeping below the max-fill line.
- 3Freeze flat for about 24 hours.
- 4Run the Lite Ice Cream preset.
- 5Re-spin if the texture comes out powdery.
- 6Add the toffee bits and run the Mix-In cycle.
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