1 scoop vanilla whey protein* (30 g)
1/2 teaspoon unflavored gelatin
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon salt
8 packets of granulated stevia
1 cup unsweetened cashew milk
1 teaspoon vanilla extract

Combine the first eight dry ingredients in a bowl. Add the cashew milk gradually, stirring continuously so that the dry ingredients fully incorporate into the liquid without clumping. Add the vanilla extract to the milk mixture and pour everything into an ice cream maker. Use the ice cream maker according to manufacturer instructions. Enjoy with my Protein Gingerbread Cookies.

Nutrition Facts (1 huge serving!):
150 Calories
Fat: 3 g
Carbs: 5 g
Protein: 25 g

* Using different powders may change the taste, consistency, and nutritional value of the ice cream.