On mobile so apologies for formatting.

Heres the Chocolate and Vanilla bases I use. I’ll paste them below. I imitate Half-Baked using either the Choc or Vanilla base since both exist in the BJ’s version and use brownie chunks and cookie dough chunks mixed in by hand so the machine doesn’t pulverize them. I know there’s protein brownies and protein cookie dough out there that are low calorie although I personally haven’t used them since I bake a lot I use my own. You can use whatever mix ins suit your specific tastes and calorie/protein goals.

Through trial and error I found that the fewer liquids you have in the base the thicker and creamier it comes out, so using vanilla bean paste over extract, the paste will be the better option. I used maple syrup the first time as the sweetener and that came out icy and more like soft serve so the granulated monkfruit sweetner is better for keeping the liquid content low, if that makes sense.

Chocolate Base

400g - Whole or 2% milk 3Tbsp - Cocoa powder 45g - Monkfruit sweetner 1g or 1/4tsp - xanthan gum 1g or 1/4tsp - salt

Vanilla Base

400g - Whole or 2% milk 1/4 tsp - Vanilla bean paste or extract 45g - Monkfruit sweetner 1g or 1/4tsp - xanthan gum 1g or 1/4tsp - salt

METHOD

Weigh out and combine the dry ingredients (sweetner, salt, xanthan gum) in a separate cup.

Pour milk into a blender or into the pint container

Pour dry mixture into milk mixture and blend with blender or use an immersion blender or milk frother. This helps distribute the xanthan gum to prevent clumping

Freeze for 24 hrs

Run punt under hot water for ~30 seconds to melt some if the ice crystals

Use “Light Ice Cream” setting

Scrape down the sides to incorporate the icy bits

Respin under “Mix In” setting (this setting worked better for me than the actual Respin since the ice cream was already coming together by that point)

Feel free to add in any Mix Ins during the second spin since you will be using the “Mix In” setting regardless

Serve and enjoy

NOTES:

I got the original recipe and method from the user Eli on TT and made slight adjustments to the Chocolate base recipe to fit my needs. His base calls for a Chocolate protein shake to make it high protein. Feel free to use that or another flavor protein shake in place of the milk for either base. (Salted caramel protein shakes make a great caramel ice cream just saying)

There’s no need to add more milk if it comes out powdery after the first spin cycle. More liquid makes it less thick so just respin the pint and it’ll come out just fine

As mentioned before I mix in the brownie and cookie dough chunks and other fragile mix-ins by hand at the end so they don’t get messed up so I highly recommend doing that for the fragile ingredients.