Salted Caramel Protein Ice Cream

Directions

1. 1Whisk the milk, vanilla protein, pudding mix, and caramel extract until completely smooth.
2. 2Pour into a Creami pint, keeping below the max-fill line.
3. 3Freeze the pint flat for about 24 hours.
4. 4Run the Lite Ice Cream preset.
5. 5Re-spin if the texture is dry or crumbly.
6. 6Drizzle with caramel sauce, sprinkle a pinch of sea salt, and run the Mix-In cycle.

Tips

• Freeze your pint completely flat for the full 16-24 hours before spinning in the Creami. A partially frozen base will come out crumbly instead of creamy.
• If your result looks powdery or icy after processing, add just a tablespoon of milk and run the Ice Cream cycle again to get that smooth texture.
• For extra salted caramel flavor, drizzle a bit of caramel sauce into the bottom of the pint container before filling with your base mixture.

Variations

• Swap the butterscotch pudding mix for sugar-free chocolate pudding mix and add 1 tablespoon of cocoa powder for a salted caramel chocolate version.
• Use half and half instead of reduced-fat milk to make the mix richer and creamier when spun in the Creami, great if you prefer a denser result.
• Add 1 teaspoon of sea salt flakes to the liquid base before freezing to boost the salty-sweet contrast throughout.

FAQ

Can I use regular pudding mix instead of sugar-free?

Yes, regular butterscotch pudding will work but the final product will be sweeter. Stick with the sugar-free version if you want the balance the recipe calls for.

Why did my mixture not freeze solid after 24 hours?

Your freezer may be too warm, usually above 0 degrees Fahrenheit. Make sure the pint is lying completely flat with nothing blocking cold air circulation around it.

Can I make this lighter or lower calorie?

Using reduced-fat milk as written and sugar-free pudding mix keeps it light already. You could also use a vanilla protein powder with fewer calories per scoop if that fits your goals.

How long can I keep the frozen pint before spinning it?

Once fully frozen solid, you can keep the pint in the freezer for up to 2 weeks before running it through the Creami without a big change in texture.

Nutrition

Per serving · makes about 2 servings · estimated