393 Cal Crunch Bar Protein Ice Cream

1.) Add all your ingredients into your pint. Use a small hand blender/milk frother and mix till smooth.

2.) Add pint to the 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.) Then once frozen, either let sit out for 10 minutes to thaw out a bit or run outside edges under warm water for a minute. Then add to your creami holster and do the “Lite Ice Cream” function. All you need to do is that function one time and you are good to go for the base vanilla ice cream!

4.) Now let’s add that crunch bar mix in! Make a hole in the middle and add in your crunch bar.

5.) Add back to the creami and do the mix-ins function.

6.) Once done, melt 10g mini chocolate in a small bowl. I used the microwave for 60 seconds. Mix in 10g Rice Krispies. Add to top of the ice cream and press flat.

7.) Add to the freezer for 30 minutes to set and then enjoy!

Pro-Tips for Perfect Creami:

–  Make sure to thaw out the edges of the pint before spinning by running under warm water for 60 seconds.

– If a dry crumbly consistency after running through the first time, add a splash of milk before doing a re-spin. Mine isn’t normally like this to be clear but it does happen to a lot of you.

– Your protein powder matters a TON because it’s making up a massive part of the recipe. The taste and the consistency will largely depend on this. It’s why I created flex_brands aka the best protein for recipes.