Ingredients:

  • 1 (13.5 oz) can full-fat canned coconut milk, chilled overnight
  • 1 cup vanilla or unflavoured protein powder (approx. 100g)
  • 1 teaspoon pure vanilla extract
  • Liquid sweetener to taste (e.g., 1-2 tsp liquid stevia or 2 Tbsp maple syrup)
  • 1 small pinch of sea salt
  • 1 cup cold heavy whipping cream

Instructions:

  1. Open the chilled can of coconut milk. Scoop out only the thick, solidified cream from the top; discard or save the watery liquid for smoothies. Place the coconut cream in a large mixing bowl.
  2. Add the cold heavy cream to the bowl with the coconut cream. Using an electric mixer, whisk on medium-high speed until stiff peaks form (about 3–5 minutes).
  3. In a separate, smaller bowl, thoroughly whisk together the protein powder and the pinch of salt to prevent clumping.
  4. Gently fold the dry protein mixture into the whipped cream mixture in three additions, using a spatula, being careful to retain as much air as possible.
  5. Fold in the vanilla extract and the chosen liquid sweetener until just combined. Taste and adjust sweetness if necessary.
  6. Scrape the mixture into your freezer-safe container (a loaf pan works well). Smooth the top with the spatula.
  7. Cover tightly with a lid or plastic wrap pressed directly onto the surface. Freeze for a minimum of 6–8 hours, or preferably overnight, until firm but scoopable.
  8. Allow the ice cream to sit at room temperature for 5–10 minutes before scooping and serving.