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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

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.

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