Ingredients:

• 3½ cups Fairlife Fat Free Ultra-Filtered Milk (ultra-filtered milk carries almost twice the protein of regular skim with half the sugar, which is what makes this light and still filling)
• 2 scoops (about 60 g) vanilla protein powder. Use unsweetened or sugar-sweetened only; sucralose, stevia, and monk fruit freeze the block rock-hard.
• ¼ cup malted milk powder, original, not chocolate. This is where the malt actually lives; the Whoppers only bring the crunch.
• ¼ cup honey
• 2 tsp ube extract (brands vary a lot in strength, so taste the base before you pour)
• 1 pinch fine sea salt
• ¼ cup Whoppers, roughly crushed, for mix-in

Instructions:

1. Blend the Base Until Completely Smooth: Add the milk, protein powder, malted milk powder, honey, ube extract, and salt to a blender and run it until there's no trace of powder left. Whisking by hand leaves clumps, and cold milk makes honey seize into strings. Any lump that goes into the freezer comes out as a gritty pocket. Taste it now: it should be sweeter and more ube-forward than you want the finished scoop, because freezing dulls both.
2. Let the Foam Settle Before Filling: Leave the blender jar on the counter for 5 minutes. Protein powder whips up a thick head of foam, and if you pour it straight in, the foam reads as liquid at the MAX line. It then collapses in the freezer and leaves you with a short, uneven block. Give the jar a tap on the counter if it's still frothy.
3. Fill and Freeze Level for 24 Hours: Divide the base among the three Ice Cream Cups, filling each to the MAX line but not above it. Lid them and set them on a level shelf at 0°F or colder for at least 24 hours. A tilted cup freezes into a slanted block, and the blade catches on the high side.
4. Rest the Cup, Then Churn on Ice Cream: Let a cup sit on the counter for about 10 minutes, then lock it on, set the dial to ICE CREAM, and press down slowly. When the light turns red, lift back up and repeat 1 to 3 times. Don't rush the pressure; let the blade do the cutting.
5. Re-Spin With a Splash of Milk: Expect it to look crumbly and dry on the first pass. With almost no fat and only a little honey, that's the base doing exactly what it should. Add 1 to 2 tablespoons of milk into the well and run one more pass on ICE CREAM. It'll turn smooth and scoopable in one go.
6. Crush the Whoppers and Fold Them in: Seal the Whoppers in a zip-top bag and knock them with a rolling pin until the biggest pieces are about pea-sized. Anything larger can jam the blade, and anything finer turns to malt dust. Scatter about 4 tsp over each cup and run MIX-INS once. Eat it right away: churned protein ice cream refreezes hard. If you save some, put it back through ICE CREAM before serving.

Nutrition (per cup, approximate): 330 calories • 33 g protein • 44 g carbs • 3 g fat

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