Serves 2
Time: 15 minutes (plus 12 hours freezing time)
Macros per serve
Carbohydrates 19g
Fats 5g
Protein 20g
Ingredients
Ice Cream Base
1 ¾ cups milk (dairy works best)
2 tbsp WPC 80 in French Vanilla
1 tbsp vanilla custard powder (or pudding mix)
½ tsp vanilla extract
Mix-ins & Toppings
¼ cup chocolate chip cookies, crushed (plus extra for serving)
2 tbsp caramel sauce (plus extra for serving)
Method
1. In the Ninja Creami tub, whisk together the milk, WPC80, custard powder, and vanilla until well combined.
2. Freeze for at least 12 hours until solid.
3. Once frozen, place the tub into the Ninja Creami and process on the "Lite Ice Cream" setting.
4. Create a small well in the centre of the ice cream and add the caramel sauce and crushed cookies. Use the "Mix-In" setting to incorporate.
5. Scoop into bowls, drizzle with extra caramel sauce, and sprinkle with more crushed cookies before serving.
Alternative Method (No Ninja Creami)
1. In a freezer-safe container, whisk together the milk, WPC80, custard powder, and vanilla extract until well combined.
2. Freeze for at least 6 hours or until solid.
3. Once frozen, break the mixture into chunks and place in a high-speed blender. Add a dash of milk, if needed, to blend until smooth and creamy.
4. Fold in the caramel sauce and crushed cookies.
5. Scoop into bowls, drizzle with extra caramel sauce, and top with more crushed cookies before serving.
