Ingredients:
1 scoop (30g) Zero-Carb Vanilla Whey Protein Isolate – Isopure or similar1 cup unsweetened almond milk OR 1/2 cup heavy cream + 1/2 cup water for thicker zero-carb version1/4 tsp xanthan gum – this is what makes it fluffy1/2 tsp vanilla extract2-3 tbsp zero-calorie sweetener like monk fruit / Splenda / Stevia, to taste4-5 ice cubes Pinch of salt
For Extra Fluff
(Optional):2 tbsp sugar-free vanilla pudding mix OR 1 tbsp cream cheese2 tbsp heavy whipping cream, whipped for topping
Instructions:
Blend Base: In a blender, add almond milk, protein powder, sweetener, vanilla, and salt. Blend 10 seconds. Thicken: Add xanthan gum while blender is on LOW. It will start to thicken instantly. Add ice cubes one by one. Whip: Blend on high for 60-90 seconds, scraping sides, until it grows to 3x volume and looks like soft-serve / frosting like in your photo. Chill: Pour into a mason jar. Freeze for 20-30 minutes for that perfect “Frost-Bite” soft scoop texture. Don’t freeze too long or it will get icy. Serve: Swirl with a spoon to make that peak on top. Macros (approx with zero-carb isolate + almond milk):
∼110 calories, 25g protein, 0-1g carbs per serving. Tip: Want it even creamier? Add 1 tbsp MCT oil or heavy cream. If it’s too thin, add another pinch of xanthan gum.