Ingredients
- 32 oz Plain, Nonfat Greek Yogurt
- one 12oz can Evaporated Fat Free Milk
- 168g (½ cup) Raw Honey
- 2 tsp Vanilla Extract
- 1 tsp Liquid Stevia Extract
- 1 tsp Lemon Flavor (or 2 tsp Lemon Zest)
- 96g (1 cup ) Unflavored Whey Protein Powder
- 1 tsp Xanthan Gum
- ¼ tsp Salt
- 2 oz (2 servings) Primizie Ancient Grains Crispbreads*
- 6 oz (1¼ cups) Chopped Pistachios
Instructions
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Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
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In a blender, add the yogurt, evaporated milk, honey, vanilla extract, stevia extract, and lemon flavor/zest. Blend until smooth.
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In a small bowl, whisk together the protein powder, xanthan gum, and salt. With the blender running, slowly add in the dry ingredients. Blend until smooth, then refrigerate.
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In a bowl, break the Primizie Crispbreads into small pieces. Mix in the chopped pistachios.
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Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour the ice cream mixture into the ice cream bowl and churn for ~15 minutes (it will thicken, but not turn into ice cream).
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Scoop the ice cream mixture into a freezer-safe dish and stir in the crispbread/pistachio mix. Cover and freeze until it’s the texture you prefer (~4 hours). Serve and enjoy!
Recipe Notes
After freezing solid, I find the best way to “thaw” the ice cream is in the fridge for a couple hours, rather than sitting on the counter or a quick blast in the microwave.
