Cinnamon Roll Protein

Steps

1. Microwave 20 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese30 g full-fat cream cheese2 tbsp full-fat cream cheese2 tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Add 280 ml skimmed milk280 ml skimmed milk1 cup + 3 tbsp skim milk420 ml skimmed milk420 ml skimmed milk1¾ cups skim milk, 80 g plain Greek yogurt or skyr75 ml plain Greek yogurt or skyr⅓ cup plain nonfat Greek yogurt120 g plain Greek yogurt or skyr120 ml plain Greek yogurt or skyr½ cup plain nonfat Greek yogurt, 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, 1 tbsp granulated sweetener1 tbsp granulated sweetener1 tbsp allulose or a 1:1 granulated sweetener1½ tbsp granulated sweetener1½ tbsp granulated sweetener1½ tbsp allulose or a 1:1 granulated sweetener, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and 1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix. Blend with a stick blender until smooth.
3. 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 skimmed milk1 tbsp skimmed milk1 tbsp skim milk25 ml skimmed milk1½ tbsp skimmed milk1½ tbsp skim milk and run Re-spin.
8. Still powdery? Add another splash of milk and Re-spin once more.
9. For the swirl, melt 2 tsp unsalted butter2 tsp unsalted butter2 tsp unsalted butter1 tbsp unsalted butter1 tbsp unsalted butter1 tbsp unsalted butter and stir in 15 g light brown soft sugar1 tbsp light brown soft sugar1 tbsp light brown sugar25 g light brown soft sugar1½ tbsp light brown soft sugar1½ tbsp light brown sugar and 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon to make a thick paste. Let it cool for 1 minute.
10. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 2 tsp unsalted butter2 tsp unsalted butter2 tsp unsalted butter1 tbsp unsalted butter1 tbsp unsalted butter1 tbsp unsalted butter, 15 g light brown soft sugar1 tbsp light brown soft sugar1 tbsp light brown sugar25 g light brown soft sugar1½ tbsp light brown soft sugar1½ tbsp light brown sugar and 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, then run Mix-in.

To serve: Drizzle with icing made from 2 tbsp powdered sugar and 1 tsp milk.