Orange Creamsicle Protein Ice Cream
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No ice cream maker needed to make this homemade, creamy, perfectly sweet ice cream! It’s gluten free, refined sugar free, and can be completely dairy free depending on the protein you use.
I personally used Just Ingredients French Vanilla Protein Powder and it perfectly complemented the orange for the ideal orange creamsicle flavor! You can use code colleenF10 to save sitewide from just ingredients!
Serves: 6
Ingredients
- 1 1/2 cups Orange Juice
- 1 1/4 cups Coconut Cream
- 1/2 cup Vanilla Protein Powder, See above
- 1/4 cup Collagen
- 2 Tbsp Honey
- 1 whole Orange Zest, Zest from 1 orange
- 1 tsp Vanilla Paste, Or extract
Process
- Process ingredients together until smooth – use just the thick part from a can of coconut cream, but reserve the liquid for later
- Pour into mini muffin silicone mood (or ice cube tray) and freeze 2 hours until solid
- This double freezing method allows it to be extra creamy even without the ice cream maker
- Once your cubes are frozen, blend again with a splash of coconut milk, scraping the sides frequently. You want to keep it thick while getting everything combined
- Pour into loaf tin and freeze 2 more hours
- Scoop and enjoy!
- Store leftovers covered in the freezer and allow to thaw at room temp 15-20 min before serving once it’s frozen overnight (I set mine out before I sit down to eat dinner, then get to indulge after dinners cleaned up!)
Notes
You can also pour finished ice cream into individual containers for easier grab and go & thawing purposes. Can omit the collagen without affecting the texture (just adds extra protein).
Ingredients
- 1 1/2 cups Orange Juice
- 1 1/4 cups Coconut Cream
- 1/2 cup Vanilla Protein Powder See above
- 1/4 cup Collagen
- 2 Tbsp Honey
- 1 whole Orange Zest Zest from 1 orange
- 1 tsp Vanilla Paste Or extract
Instructions
- Process ingredients together until smooth – use just the thick part from a can of coconut cream, but reserve the liquid for later
- Pour into mini muffin silicone mood (or ice cube tray) and freeze 2 hours until solid
- This double freezing method allows it to be extra creamy even without the ice cream maker
- Once your cubes are frozen, blend again with a splash of coconut milk, scraping the sides frequently. You want to keep it thick while getting everything combined
- Pour into loaf tin and freeze 2 more hours
- Scoop and enjoy!
- Store leftovers covered in the freezer and allow to thaw at room temp 15-20 min before serving once it’s frozen overnight (I set mine out before I sit down to eat dinner, then get to indulge after dinners cleaned up!)
Notes
You can also pour finished ice cream into individual containers for easier grab and go & thawing purposes. Can omit the collagen without affecting the texture (just adds extra protein).