Butter Pecan Protein Ice Cream (No churn)

Take the guilt out of a guilty pleasure with this Butter Pecan Protein Ice Cream recipe. Protein Ice Cream? Yes, its ice cream made out of protein powder!

I really like this one since it makes for a good dessert, and also a nice alternative to the usual protein shake. So I’m getting the same nutrition in, but it just feels so much more satisfying. Ice-Cream > Protein Shake!

It goes really well with a warm cookie, baked oatmeal, brownies, the list can go on. Ice cream makes everything better now doesn’t it? 

I chose to go for a Butter Pecan because crunchy roasted pecans with a buttery vanilla ice cream is just to-die-for. But you can customize this to whatever  flavor you like, or just go for the plain vanilla.

Best part? You don’t even need an ice-cream maker!

Butter Pecan Protein Ice Cream (No churn)

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Prep Time2 minutes mins

Cook Time15 minutes mins

Freeze Time30 minutes mins

Total Time47 minutes mins

Servings: 2 cups

Calories: 234kcal

Course: Dessert

Cuisine: American

Take the guilt out of a guilty pleasure with this Butter Pecan Protein Ice Cream. Its Ice cream made of protein powder, and so much better than a usual protein shake. You don't even need an ice-cream maker!

Ingredients

• ¼ cup Pecans, 30g
• 2 tsp Unsalted Butter, Divided
• Stevia Sweetener, 1 Tbsp sugar worth (Use your brand's Conversion Chart)
• 1½ scoop Vanilla Protein Powder, 45g or about ½ cup
• 1⅓ cup Unsweetened Almond Milk

Process:

• 3 cups Ice
• ⅓ cup Salt

Instructions

• Coarsely chop pecans and toast in 1 tsp butter and half sweetener in a nonstick skillet over medium heat until golden and fragrant, about 3-4 minutes. Set aside.
• Melt other tsp of butter in same skillet until froth disappears and browned.
• In a large bowl, whisk together milk, protein powder, melted brown butter and other half sweetener.
• Prep Ice Cream:

  Zipper bag: Pour mixture in a small resealable plastic bag. Mix ice and salt in a large resealable plastic bag and place small bag in it. Shake vigorously until ice cream has hardened, about 7 to 10 minutes.

  OR

  Ice cube tray + blender: Pour mixture into ice cube trays and freeze, then blend frozen cubes to form ice cream.

  OR

  Ice Cream Maker: Pour mixture into ice cream maker and churn according to manufacturer’s instructions.
• Transfer ice cream to a bowl and fold in cooled pecans.
• Transfer to an airtight container and freeze until solid, for about 30 minutes.
• Store in the freezer in a sealed container until ready to eat!

Notes

• To make this Vegan/Paleo, use dairy-free butter, drop the butter, or switch the recipe for whatever flavor you like.

Product Recommendation:

• Quest Nutrition Vanilla Milkshake Protein Powder
• Orgain Organic Protein™ Plant-Based Protein Powder, Vanilla Bean
  • Use code HAYLSKITCHEN for 30% off your first order

Nutrition:

• Servings: 2 cups | Serving size: 1 cup
• Calories: 252kcal
• Fat: 17.4g | Saturated fat: 3.7g
• Carbohydrates: 4.4g | Fiber: 2.3g | Sugar: 1.4g
• Protein: 22.3g