Easy No-Churn Protein Ice Cream

READY IN 30 MINUTES + 8 HRS TO FREEZE

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Ingredients:

• 2 cups heavy cream

• 1 cup (about 3oz) chocolate wafer cookies, crushed into large pieces

• 1 can (14oz) sweetened condensed milk

• 1/2 cup cricket powder

• 1/2 teaspoon kosher salt

Directions:

1. Mix together cricket powder, condensed milk, and salt in a medium bowl.

2. Using an electric mixer, beat cream in a small bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 5 minutes.

3. Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula.

4. Add remaining whipped cream and fold in, running spatula down sides and along bottom of bowl and lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.

5. Fold in crushed cookies; scrape ice cream base into a loaf pan that’s at least 8½x4½”. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

6. To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls. Add berries, swirl in chocolate, or toss on some extra crushed cookies. Enjoy!