No Churn Coconut Cream Pie Ice Cream
No ice cream maker? No problem. You can still enjoy this protein-packed, low-carb Coconut Cream Pie Ice Cream. This easy frozen dessert recipe is made with a high-powered blender—so it won’t result in the same creamy texture you get from the slow churn of an ice cream maker—but you’ll still get a refreshing sweet treat that you can make in minutes.
- 2 scoops GNC AMP Wheybolic™ Coconut Cream Pie
- 1 2⁄3 cup coconut milk (1 can)
- ¼ cup sugar
- 1 tsp. vanilla extract
- ¼ cup whole milk
- Pinch of salt
Put all ingredients into a bowl and stir well. Chill for about one hour.
Pour into a high-powered blender and begin to blend at a low speed. Increase speed slowly and gradually. Blend on highest setting for 5 seconds. Reduce to medium speed and process an additional 5 – 6 seconds, or until ice cream is a smooth consistency.
Do not over blend. Ice cream will liquefy if blended too long. Transfer ice cream to a flat shallow container and seal tightly. Transfer to freezer. Allow to set for at least 2 hours before serving.
Combine all ingredients in a large bowl and whisk well. Cover and refrigerate for at least 2 hours. Use ice cream maker to churn ice cream. Transfer to a bowl and freeze until ready to eat.
If you do have an ice cream maker, try this version of Coconut Cream Pie Ice Cream.
Serving Size: ½ cup. Amount Per Serving: Calories (130); Total Fat (9g); Sat. Fat (8g); Sodium (60mg); Carbohydrates (8g); Cholesterol (5mg); Sugars (6g); Fiber (0g); Protein (6g)