Cinnamon toast crunch protein ice cream

Name: Cinnamon toast crunch protein ice cream
Total time: 16 h
Yield: 1 pint (16oz)
Ingredients: 400 g fat free ultra-filtered milk; 40 g monk fruit; 5 g vanilla bean paste, or vanilla extract; 3 g cinnamon; 1 pinch salt; 1 g xanthan gum; 15 g Cinnamon Toast Crunch; 5 g Cinnamon Toast Crunch

Lite Ice Cream · 16oz pint

Ingredients

400 g fat free ultra-filtered milk
40 g monk fruit
5 g vanilla bean paste, or vanilla extract
3 g cinnamon
1 pinch salt
1 g xanthan gum
15 g Cinnamon Toast Crunch
5 g Cinnamon Toast Crunch

Method

Blend the milk, sweetener, vanilla bean paste, cinnamon, salt, and xanthan gum, then pour into the pint and freeze at least 16 hours.
Run the frozen pint under hot water for about a minute, then spin on the Lite Ice Cream program, respinning if the texture looks powdery.
Carve a hole to the bottom of the spun base, pack it with the 15g of cereal, and run the Mix-in cycle.
Top the finished pint with the remaining 5g of cereal before serving.

Shared by aegyobunny