Mango Sticky Rice Protein Ice Cream
Thai dessert meets high-protein ice cream — a coconut-vanilla base with freeze-dried mango and crispy rice for sticky-rice crunch.
23g protein / serving
229 kcal / serving
15 min
Serves 1
Recipe from YouTube by Eli | FPF
Ingredients
- fat-free Fairlife milk400 g
- Lakanto monk fruit sweetener40-45 g
- vanilla bean paste5 g
- coconut extract5 g
- salt1 pinch
- xanthan gum1 g
- freeze-dried mango10 g
- rice krispies15 g
Method
1. Blend the milk, monk fruit sweetener, vanilla bean paste, coconut extract, salt, and xanthan gum until smooth.
2. Pour into a Ninja Creami pint container and freeze for at least 16 hours.
3. Run the pint under hot water for 60 seconds.
4. Spin on the "Ice Cream" setting and re-spin if powdery.
5. Make a hole down to the bottom with a butter knife and fill it with layers of freeze-dried mango and rice krispies.
6. Run the "Mix-in" cycle and enjoy.