Caramel Iced Coffee Protein

Steps

1. Whisk 1 tsp instant espresso or coffee powder1 tsp instant espresso or coffee powder1 tsp instant espresso powder1½ tsp instant espresso or coffee powder1½ tsp instant espresso or coffee powder1½ tsp instant espresso powder, 2 tbsp sugar-free sweetener2 tbsp sugar-free sweetener2 tbsp allulose or a 1:1 granulated sweetener3 tbsp sugar-free sweetener3 tbsp sugar-free sweetener3 tbsp allulose or a 1:1 granulated sweetener and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt into 120 ml strong cold brew or cooled espresso120 ml strong cold brew or cooled espresso½ cup cold brew coffee or cooled espresso180 ml strong cold brew or cooled espresso180 ml strong cold brew or cooled espresso¾ cup cold brew coffee or cooled espresso until the espresso has dissolved.
2. Add 40 ml sugar-free caramel syrup2½ tbsp sugar-free caramel syrup2½ tbsp sugar-free caramel syrup60 ml sugar-free caramel syrup60 ml sugar-free caramel syrup¼ cup sugar-free caramel syrup, 140 ml semi-skimmed milk140 ml semi-skimmed milk½ cup + 1 tbsp 2% milk210 ml semi-skimmed milk210 ml semi-skimmed milk¾ cup + 2 tbsp 2% milk, 100 g plain Greek yogurt or skyr95 ml plain Greek yogurt or skyr⅓ cup + 1 tbsp plain nonfat Greek yogurt150 g plain Greek yogurt or skyr140 ml plain Greek yogurt or skyr½ cup + 2 tbsp plain nonfat Greek yogurt and 35 g vanilla protein powder90 ml vanilla protein powder¼ cup + 2 tbsp vanilla protein powder55 g vanilla protein powder130 ml vanilla protein powder½ cup + 1 tbsp vanilla protein powder. Blend until smooth.
3. Keep blending and sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum, then blend for 30 seconds more. Let the foam settle for 5 minutes.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
6. Expect it to look powdery after the first spin. That is normal for protein ice cream.
7. If it looks crumbly or powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin.
8. Still powdery? Add another splash of milk and Re-spin once more.

To serve: Drizzle with a little sugar-free caramel syrup.