Protein Ice Cream

Ingredients:

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2 cups heavy cream

Optional: Vanilla, cinnamon, maple syrup, stevia, fruit, or other mix-ins

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Instructions:

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1. Chill a mixing bowl and whisk in the freezer for about 1 hour. Place a shallow freezer-safe container in the freezer to chill, too.

2. Pour the cream into the cold bowl. Whisk until it forms soft peaks, about 5–7 minutes by hand or 3–5 minutes with a hand mixer.

3. Gently fold in any flavorings, then transfer the cream to the chilled container.

4. Freeze for 30 minutes, then stir with a fork to break up ice crystals. Repeat every 30 minutes for about four rounds, until the ice cream is frozen to your liking.

For easier scooping, let it soften briefly before serving.​