Pumpkin Spice Protein Frosty

1.) Add the ice and then all your dry ingredients to a food processor Then add almond milk and pure pumpkin.

2.) Add your cover on top and it’s recommended to put a kitchen rag on the processor and hold it down when you press start as the all of the power that’s generated might cause the ingredients to seep out the sides. 

3.) Process on high for 10-12 minutes until all the ice is gone. Over processing will lead to a whipped type consistency. Just enough will lead to a thick consistency.

4.) While the frosty is processing, make up the protein icing by combining all of the dry ingredients in a bowl. Mix to avoid clumping and then add the greek yogurt and mix. Then slowly add water and mix until it yields a thick frosting like consistency. Place in the refrigerator to cool until the frosty is done.

5.) Once frosty is done processing, add desired toppings and enjoy!

Pro Tips:

– If xanthan gum hurts your stomach, make sure to weigh out 2g. This is a small amount and it’s easy to overshoot this and add more than 2g. If it’s still bothering you, try out 1g and see how you feel. You can also try a substitute of 2g of Guar Gum.

– If you want your frosty super thick and not as fluffy, use less liquid and ice. 

– If you’re not using the same food processor, I can’t promise the frosty will come out the same. It’s the perfect power level for what you’ll need to create the best frosty. Most blenders are too powerful.

– If you want to make a half serving, just use half the ingredients.