Macros for WHOLE Pint w/out Mix-Ins:
301 Cals, 20g Carbs, 5g Fat, 44g Protein
Macros for Whole Pint with Mix-Ins:
399 Cals, 29g Carbs, 11g Fat, 46g Protein
Ingredients for Cinnamon Toast Crunch Ice Cream Base:
240g Fat Free Fairlife Milk
240g Unsweetened Vanilla Almond Milk
30g Vanilla Whey/Casein Blend Protein Powder
15g PB Party Protein Cookie Butter Powder
8g Sugar Free/Fat Free Cheesecake Pudding Mix
5g Zero Cal Sweetener of your choice
Ground Cinnamon
Pinch of Sea Salt
Mix-Ins:
28g ⅓ the Fat Frozen Cream Cheese
10g Cinnamon Toast Crunch
Directions:
1.) Add all your ingredients into your pint. Use small hand blender and mix till smooth.
2.) Add pint to freezer till frozen. I just do mine the day before so they can freeze overnight. And also pro tip, get extra pints and then make 6 of these at one time so you have them for the whole week.
3.) This is when you add your cream cheese to the freezer if you want those cream cheese chunks in your ice cream! You’ll chop it up into small piece before adding during the mix-ins part of the recipe.
4.) Once pint is frozen, add to your creami holster and do the “Ice Cream” function. All you need to do is that function one time and you are good to go! You might have to do a re-spin if it’s still crumbly but I didn’t have to as a heads up!
5.) Then make a hole in the center of your pint to add you mix-ins. Then add back to the creami and do the mix-ins function. Then enjoy!