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No-Churn Chocolate Almond Ripple Protein Ice Cream

December 21, 2018

This creamy no-churn ice cream recipe is dairy-free and packs an extra protein punch that makes it the perfect dessert choice for your diet and your family!

Prep: 5 mins
Cook: 6 hrs
Yields: 3-4 Servings

Ingredients

2 cans (14 oz. each) full-fat unsweetened coconut milk OR 1 carton (33 oz.) unsweetened

coconut cream such as Aroy-D, refrigerated overnight

1 scoop JJ Virgin Chocolate Paleo-Inspired All-In-One Protein Shake*

1 tbsp raw cacao powder

1 tsp real vanilla extract

1/2 tsp JJ Virgin Sprinkles** or low-sugar impact sweetener of your choice

1/4 cup salted unsweetened crunchy almond butter (at room temperature)

Directions

1 Carefully open your refrigerated coconut milk or cream and spoon out the coconut solids at the top. (Save the liquid for smoothies!)

2 In a medium mixing bowl, use an electric mixer to mix together the coconut solids, protein powder, cacao powder, vanilla, and sweetener until thick and creamy, about 1 minute.

3 Freeze in covered glass dish or metal loaf pan for one hour.

4 Drizzle almond butter in swirls over chilled ice cream and stir lightly to combine. (Don’t overdo it, or you’ll lose the ripples of almond butter.)

5 Freeze another 4-5 hours before serving, until firm and scoopable.

6 Keep covered in your freezer for up to 6 weeks.