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

• Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
• In a blender, add the yogurt, evaporated milk, honey, vanilla extract, stevia extract, and lemon flavor/zest. Blend until smooth.
• 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.
• In a bowl, break the Primizie Crispbreads into small pieces.  Mix in the chopped pistachios.
• 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).
• 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.