DAIRY FREE CHOCOLATE ICE CREAM
Dairy free chocolate ice cream seems like something that’ll be an icy disappointment.
It certainly doesn’t sound delicious, or creamy. So how could it be?
Well, the culinary wonder that is egg whites swoops in to become more than it is.
DAIRY FREE CHOCOLATE ICE CREAM
Here's a PSMF (Protein Sparing Modified Fast) friendly, dairy free ice cream option for those days you want something sweet but want to stick to a leaner protein day!
Servings: 2 pints
Ingredients
- 1½ cups liquid egg whites 368g
- 1½ cups unsweetened, original almond milk 720g
- ½ cup granular allulose 100g
- 20 g cocoa powder
- ⅛ tsp Real Salt
- Splash pure vanilla extract
- ¼ tsp chocolate flavoring
- 1 tsp acacia fiber powder
Instructions
- In a non-stick skillet, gently scramble the egg whites until they're done but not dry. Set aside and allow to cool while you measure your remaining ingredients.
- In a blender, add all ingredients, including cooked egg whites. Blend until smooth. Scrape sides of blender pitcher and re-blend to ensure all ingredients are fully incoporated.
- Pour mixture into Ninja Creami containers to the "Max Fill" line indicated on the container. Freeze for 12-24 hours.
- Follow Ninja Creami instructions for making the ice cream using the "Lite Ice Cream" option on the machine.
- Enjoy!
