Cinnamon Roll Protein Ice Cream

There’s nothing better than a hot cinnamon roll - the smell and the taste. Hmm. I can taste it now. This cinnamon roll ice cream definitely gives off the same sweet spice just now it’s cold and refreshing! It’s one of my favorite flavors!

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Prep Time: 15 minutes

Wait Time: 24 hours

Serves: 1

Serving Size: 1 recipe

• Ingredients

  • 3/4 cup unsweetened almond milk

  • 1/4 cup low-fat cottage cheese

  • 1 serving Equip Cinnamon Roll protein powder

  • 1 serving Equip collagen powder

  • ½ tsp cinnamon

  • 1 tsp cornstarch (this helps make it thick and creamy instead of using the artificial boxed pudding mixes that so many other ninja recipes use)

  • 1-2 tbsp stevia

  • pinch of salt

  • Optional add-ins: gluten free graham cracker, crushed or gluten free shortbread cookie, crushed

• Instructions

  1. Blend the ingredients together in a blender and pour in a ninja container, add the lid.

  2. Freeze for  24 hours.

  3. When it’s ready to use, take the lid off, place it in the ninja creami and use the lite ice cream setting.

  4. Add 1 tbsp milk, use the respin setting.

  5. If it’s still crumbly, do this again.

  6. Eat it as scoop-able or take it to the next step for soft serve if you have a ninja creami swirl. 

  7. Optional add-ins: gluten free oreo, crushed

• Macros per recipe

  Calories - 225

  Carbs - 21g

  Protein - 40g

  Fat - 4g

  Fiber - 0g

If you try this recipe, I’d love to hear how it turned out!