Sugar on Snow Protein Ice Cream

  • Prep 23 mins
  • Freeze Time 24 hours
  • Total 24h 20 mins
  • Easy
  • Serves 2

Candied maple syrup served over a creamy and delicious vanilla protein ice cream.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1 14 ounce premade vanilla protein shake
  • 2 tablespoons vanilla sugar free instant pudding mix

For topping

  • 1 cup pure maple syrup


  • Whisk
  • Medium Saucepan
  • Step 1

    Pour the vanilla protein shake and pudding mix into an empty CREAMi Pint. Whisk to combine. Place storage lid on pint and freeze for 24 hours.

  • Step 2

    To make the maple syrup topping, pour maple syrup into a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Bring the mixture to 235°F on a candy thermometer. Set aside while you process the ice cream.

  • Step 3

    Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.  

  • Step 4

    Select LITE ICE CREAM. Re-spin as necessary.

  • Step 5

    When processing is complete, remove ice cream from pint. Spoon the hot maple syrup gently over the top of the ice cream. The syrup should harden slightly into a chewy taffy texture from the cold ice cream. Enjoy!