This Lemon Olive Oil Protein Ice Cream is refreshing and creamy with a perfectly tart flavor. It’s loaded with protein, from our FlavCity Vanilla Cream Protein Smoothie, and healthy fat from the olive oil. You’re going to be surprised by the delicious pairing of lemon and olive oil in this unique recipe.
Makes 3 Servings
Directions
- Add the half & half, sliced lemon (peel and all), olive oil, and FlavCity Vanilla Cream Protein Smoothie to a blender and blend on high until smooth (please note, there will still be very small pieces of the
lemon peel, but this adds flavor and a little bit of texture to the ice cream). - Pour it into the Ninja Creami container, make sure it’s level, and then freeze overnight.
- The next day, remove the ice cream container from the freezer. You can let it sit out for about 10 minutes so it softens up just a little, but this
is optional. Pop it on the Ninja Creami machine and press the ‘Ice Cream’ button. Once it’s done, open it and check the consistency of the ice cream. If it’s powdery, add just a small splash of half & half
and hit the ‘Respin’ button. But, if it’s creamy and smooth then serve it up and enjoy immediately.
- Leftovers can be stored in the freezer. Just smooth out the remaining ice cream so it’s level in the container before refreezing it.Then, pop it back on the Creami machine when you’d like to enjoy it again.
*Note: To make this recipe vegan/dairy-free,
substitute the two scoops of whey-based Protein Smoothie with four scoops of Vegan Vanilla Cream Protein Smoothie and substitute half & half with coconut milk or coconut cream and use ‘Lite Ice Cream’ when mixing on the creami.
