Ingredients

• 32 oz Plain, Nonfat Greek Yogurt
• one 12oz can Evaporated Fat Free Milk
• 1 tsp Vanilla Paste
• 2 tsp Liquid Stevia Extract
• 1 tsp  Natural Butter Flavor
• 128g (4 scoops) Unflavored Whey Protein Powder
• 1 tsp Xanthan Gum
• ¼ tsp Salt

Instructions

• Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
• In a blender, add the yogurt, milk, vanilla paste, stevia extract, and butter flavor. 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.
• Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour ice cream mixture into the ice cream bowl and churn until soft-serve consistency.
• Transfer the ice cream into a freezer-safe dish. Cover and freeze until it’s the texture you prefer (~3-5 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 some time in the microwave.