Turtle Pecan Cluster Protein Blizzard

Ingredients

• 400 g Fat free milk (Fairlife recommended)
• 40 g Monk fruit sweetener (Lakanto brand; can use up to 45g)
• 5 g Vanilla bean paste (1 tsp; or vanilla extract)
• 1 g Salt (1/4 tsp)
• 1 g Xanthan gum (1/4 tsp)
• 15 g Chocolate chips (for mix-in)
• 2 g Coconut oil (to melt with chocolate)
• 7.5 g Salted caramel sauce (for topping)
• 5 g Chopped pecans (for topping)

Steps

1. 1

   Add the fat free milk, monk fruit sweetener, vanilla bean paste, salt, and xanthan gum to a blender or Ninja Creami pint.

2. 2

   Blend all base ingredients until well combined, then freeze the pint for at least 16 hours.

3. 3

   Once frozen, remove the pint from the freezer and run the outside under hot water for at least 60 seconds to prevent icy edges.

4. 4

   Place the pint into the Ninja Creami and spin on the 'Lite Ice Cream' setting.

5. 5

   Scrape down the sides of the pint. If the texture is powdery, run the 'Respin' setting. Repeat respinning if necessary until smooth.

6. 6

   Prepare the chocolate mix-in: Combine 15g chocolate chips and 2g coconut oil in a small bowl. Microwave in 30-second intervals, stirring in between, until fully melted.

7. 7

   Using a butter knife, hollow out a hole down to the bottom in the center of the ice cream base.

8. 8

   Pour the melted chocolate mixture into the hole.

9. 9

   Place the pint back into the machine and run the 'Mix-in' cycle. This technique creates thin, crispy chocolate chips throughout.

10. 10

    Top the finished blizzard with the chopped pecans and salted caramel sauce before serving.

Notes

Using melted chocolate with coconut oil for the mix-in creates a 'magic shell' effect that breaks into better chocolate chips than pre-made chips. Total macros for the pint: 267 calories, 23g Protein, 16g Carbs, 10g Fat.

Nutrition per serving

• dessert
• high-protein
• low-calorie
• Ninja Creami
• ice cream
• gluten-free