If you're as obsessed with matcha as I am, you're going to fall in love with this creamy, dreamy, protein-packed treat. This Matcha Protein Ice Cream is my go-to summer indulgence—made with antioxidant-rich ceremonial grade matcha and my very own Bone Broth Vanilla Protein for a deliciously nourishing dessert that supports gut health, muscles, and glowing skin. It’s easy to make with your Ninja Creami (or a loaf pan!), and every spoonful tastes like pure, guilt-free satisfaction.

Serves: 1-2

Total Time: Overnight Preparation (10 minute prep time, 24 hour freeze time)

Ingredients:

Matcha Protein Ice Cream:

2 cups unsweetened coconut milk

1 scoop Dr. Kellyann Bone Broth Vanilla Protein Powder

1 tsp ceremonial grade matcha

½ tsp guar gum

1 tsp granulated monkfruit, as desired for sweetness

¼ tsp hand-harvested sea salt

Method:

Ninja Creami:

Blend together all ingredients for the matcha protein ice cream, and freeze in a Creami pint for 24 hours. 

Remove from the freezer, rinse under hot water and run twice on lite ice cream. Serve to enjoy!

Bread Loaf Pan:

If prepping in the bread loaf pan method, opt to swap the coconut milk out with coconut yogurt to achieve a creamier consistency. Blend together all ingredients for the matcha protein ice cream, and once blended, pour over in a lined bread loaf pan and place to freeze overnight. 

Once frozen, let thaw for a few minutes before serving, and then serve up to enjoy with an ice cream scoop.