The secret to turning my daily protein shake into soft serve ice cream is a pinch each of guar gum and xanthan gum. These ingredients work as textural agents in creamy or baked packaged foods, like nondairy milks, ice cream and gluten-free baked goods. These can also be used at home to magicaly turn ice  and a little almond milk into creamy and thick soft serve protein ice cream without using any extra fat. The guar gum makes the shake thicker, and the xanthan gum makes the mixture creamy instead of icy. Without xanthan gum it will be more like a Starbucks Frappuccino rather than soft serve ice cream.

I can guarantee results if you use a Vitamix blender or a Blendtec blender. Lower power blenders may work, but you will likely need more liquid, less ice and I would start with slightly less of the gums. The result will be less thick and creamy, but still delicious.

   
 

The recipe is very forgiving, and you can adjust ingredients and amounts for your personal preference. The most important part is to start on the low side with the gums, and only add more if needed. An extra 1/16 teaspoon will be the difference between a thick protein ice cream and a near-solid slimy lump in your blender! 

My recipe using a Vitamix:

3/4 C unsweetened almond milk

1-2 TBS cocoa powder

1/2 scoop stevia- sweetened sweetened vanilla whey protein powder (I use Jay Robb)

1 packet Nunaturals Stevia

1 teaspoon vanilla extract

1/2 teaspoon maple extract

1/4 teaspoon cinnamon

1/4 teaspoon guar gum

1/4 teaspoon xanthan gum

Added flavor if desired (sugar free coffee syrups, flavor enhancer drops for shakes or baking, other extracts)

1/4-1/2 cup additional fluid – water or a combination of the optional ingredients above + water

– Blend on low for 5 seconds.

– Add 2-2.5 cups cubed ice to the blender.

– Add 1/4-1/2 cup hot coffee or boiling water on top of the ice in the blender and stir.

– Blend on low, then turn up the dial from 1-10 until mixed for about 10-15 seconds. Stir if needed.

– Optional: add a few pieces of frozen fruit (I like frozen strawberries, peaches, cherries or banana slices)

– Optional: stir once after the initial blend. Then turn back on and blend on low, turn up the dial from 1-10 and then immediately increase to high just until the contents turn over once. This is the key to an even creamier result, but the contents can get stuck in the blender at this stage if there is too much ice or not enough liquid. If so, you can stir and add a little more liquid, or just be content with the result: 99% maxed out creaminess!

 My favorite almond milk.
 Frontier brand Vanilla extract and Maple extract, mild tasting and alcohol free.

   

This recipe makes 2 large mugs, or 4 cups total (hand shown for size comparison) at 120 calories and 12 g protein! So delicious that I make this every day.

Before I bought a Vitamix, I went through a $50-75 blender every 6 months with my daily ice grinding. I have used my Vitamix every day for the past 10 years and it is still going strong!