Gingerbread Protein

Steps

1. Whisk 1 tbsp black treacle or dark syrup1 tbsp black treacle or dark syrup1 tbsp molasses1½ tbsp black treacle or dark syrup1½ tbsp black treacle or dark syrup1½ tbsp molasses, 1½ tbsp sugar-free sweetener1½ tbsp sugar-free sweetener1½ tbsp allulose or a 1:1 granulated sweetener2 tbsp sugar-free sweetener2 tbsp sugar-free sweetener2 tbsp allulose or a 1:1 granulated sweetener, 1 tsp ground ginger1 tsp ground ginger1 tsp ground ginger1½ tsp ground ginger1½ tsp ground ginger1½ tsp ground ginger, 1 tsp ground cinnamon1 tsp ground cinnamon1 tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon, a pinch of ground clovesa pinch of ground clovesa pinch of ground clovesa pinch of ground clovesa pinch of ground clovesa pinch of ground cloves, a pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmeg, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract 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 in a large bowl until smooth.
2. Add 280 ml skimmed milk280 ml skimmed milk1 cup + 3 tbsp skim milk420 ml skimmed milk420 ml skimmed milk1¾ cups skim 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 30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder45 g vanilla protein powder110 ml vanilla protein powder½ cup vanilla protein powder. Blend with a stick blender 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 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. Crumble 10 g thin gingerbread biscuits1½ tbsp thin gingerbread biscuits1½ tbsp gingersnap cookies15 g thin gingerbread biscuits2½ tbsp thin gingerbread biscuits2½ tbsp gingersnap cookies and divide them between the bowls.

To serve: Serve with a thin gingerbread cookie on the side. It adds about 25 kcal per serving.