No Churn Eggnog & Gingersnap Protein Ice Cream
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No Churn Eggnog & Gingersnap Protein Ice Cream
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 1/4 cups Califia Farms Holiday Nog Almond Milk (18 oz)
- 4 gram scoops Cellucor Vanilla Casein
- 1 oz can sweetened condensed milk
- 1/2 cup gingersnap syrup (4 oz)
- 6 Stauffer ginger snap cookies crumbled
- 3 oz bourbon
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Dash ground cloves
- Dash ground ginger
Instructions
- Add eggnog and protein powder to a large bowl and mix with a hand mixer until smooth and thick. Add condensed milk, bourbon, and spices and continue to mix until well combined.
- Pour the ice cream base into a 1.5 liter loaf pan or similar freezer-safe container. Freeze for about 2-3 hours - the ice cream should be firm but still able to be stirred with effort.
- Pour gingersnap syrup and crumbled gingersnap cookies on top of ice cream. Using a spoon or knife, swirl the syrup and cookies throughout the ice cream base, being careful not to overmix (you want to still be able to see the definition of the gingersnap swirls). Return to freezer for 1-2 hours longer before serving.
Nutrition Information
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Calories
260kcal
(13%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
5g
(8%)
Cholesterol
18mg
(6%)
Sodium
141mg
(6%)
Potassium
82mg
(2%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 104
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Cholesterol | 18mg | 6% |
| Sodium | 141mg | 6% |
| Potassium | 82mg | 2% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
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