Mix for low-calorie protein almond gelato. Lactose-free. High protein. No added sugars. How to prepare your Even gelato: With the Creami Ice Cream Maker: 1 Blend the Even mix and milk with an immersion blender until you get a homogeneous mixture. 2 Add the Fitporn pistachio butter and blend again to mix well. 3 Pour the mixture into the Creami jars and freeze for at least 24 hours. 4 Activate the "ice cream" mode on the Creami, select "respin" and enjoy your gelato! For an even softer gelato, repeat the "respin" function. With a Traditional Ice Cream Maker: 1 Blend the Even mix and milk with an immersion blender until you get a homogeneous mixture. 2 Add the Fitporn pistachio butter and blend again to mix well. 3 Pour the mixture into the ice cream maker and let it rest in the refrigerator for about 1 hour. 4 Start the ice cream maker and wait for the cycle to complete, stirring the gelato during the process to prevent it from freezing on the edges. Enjoy your delicious gelato! Tips: - For a more intense flavor, you can use up to 200g of Fitporn almond butter (total); in this case, remember to reduce the amount of partially skimmed lactose-free milk by 100g for every 100g of additional butter. - If you don't have an immersion blender, you can use a traditional blender (the gelato may be a bit foamier). - Customize your gelato with chopped hazelnuts or pistachios, chocolate syrup, or other ingredients as you like.
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Mix for low-calorie protein almond gelato. Lactose-free. High protein. No added sugars. How to prepare your Even gelato: With the Creami Ice Cream Maker: 1 Blend the Even mix and milk with an immersion blender until you get a homogeneous mixture. 2 Add the Fitporn pistachio butter and blend again to mix well. 3 Pour the mixture into the Creami jars and freeze for at least 24 hours. 4 Activate the "ice cream" mode on the Creami, select "respin" and enjoy your gelato! For an even softer gelato, repeat the "respin" function. With a Traditional Ice Cream Maker: 1 Blend the Even mix and milk with an immersion blender until you get a homogeneous mixture. 2 Add the Fitporn pistachio butter and blend again to mix well. 3 Pour the mixture into the ice cream maker and let it rest in the refrigerator for about 1 hour. 4 Start the ice cream maker and wait for the cycle to complete, stirring the gelato during the process to prevent it from freezing on the edges. Enjoy your delicious gelato! Tips: - For a more intense flavor, you can use up to 200g of Fitporn almond butter (total); in this case, remember to reduce the amount of partially skimmed lactose-free milk by 100g for every 100g of additional butter. - If you don't have an immersion blender, you can use a traditional blender (the gelato may be a bit foamier). - Customize your gelato with chopped hazelnuts or pistachios, chocolate syrup, or other ingredients as you like.
