Ingredients
Scale
- 1.5 cups unsweetened coconut milk (from a carton)
- 1 scoop vanilla or coconut-flavored protein powder
- 2 tablespoons granulated sugar-free sweetener (like monk fruit or erythritol)
- 1/4 cup cooked glutinous (sticky) rice, cooled to room temperature
- 1/2 cup fresh mango, diced into small cubes
- 1/4 teaspoon coconut extract
- A pinch of sea salt
- Optional: Toasted sesame seeds for garnish
Instructions
- In a large blender or mixing bowl, combine the coconut milk, protein powder, sugar-free sweetener, coconut extract, and a pinch of sea salt. Blend or whisk vigorously until the mixture is completely smooth and no protein clumps remain.
- If you are using a Ninja Creami or a similar ice cream maker, pour the base into the designated pint container and freeze for 24 hours. If you are using a traditional churner, let the mixture chill in the refrigerator for at least 2 hours before proceeding.
- Once frozen or chilled, process the mixture according to your machine’s instructions. If using a blender method, blend the frozen base with a splash of extra coconut milk until it reaches a soft-serve consistency.
- Once the base is creamy, gently fold in the cooked sticky rice and the diced mango cubes using a spatula. Do not over-mix, as you want to maintain the distinct textures of the rice and fruit throughout the ice cream.
- For a firmer texture, place the ice cream back in the freezer for about 20-30 minutes before serving. This allows the rice to slightly firm up and the flavors to meld together perfectly.
- Cook Time: 30 minutes