Ultra-Voluminous Vanilla Cream Fluff
Servings: 1 large bowl (about 4–5 cups)
Prep Time: 5 minutes
Ingredients
- 1 scoop (30 g) Vanilla Isopure Zero Carb Protein Powder
- 1 cup (240 ml) unsweetened vanilla almond milk
- 1½–2 cups crushed ice
- ¼ teaspoon xanthan gum
- ½ teaspoon vanilla extract (optional, for stronger vanilla flavor)
- 1–2 tablespoons zero-calorie sweetener (erythritol, monk fruit, or allulose), optional
- Pinch of salt
Optional Toppings
- Fresh blueberries
- Fresh raspberries
- Mint leaves
- Sugar-free whipped cream
Instructions
- Add the almond milk, vanilla extract, sweetener (if using), protein powder, and salt to a high-speed blender.
- Blend for about 20 seconds until completely smooth.
- While blending on low speed, slowly sprinkle in the xanthan gum. Blend another 15–20 seconds.
- Add the crushed ice gradually.
- Blend on high for 1–2 minutes until the mixture becomes very thick, fluffy, and increases dramatically in volume.
- If it’s too thin:
- Add another ½ cup crushed ice.
- Or add an extra pinch (⅛ tsp) xanthan gum.
- Spoon into a large bowl and garnish with berries and mint.
Nutrition (Approximate)
- Calories: 120–140
- Protein: 25–27 g
- Carbohydrates: 1–3 g
- Fat: 0–2 g
Tips for Maximum Volume
- Use crushed ice, not large cubes.
- Chill the almond milk before blending.
- Sprinkle the xanthan gum in slowly to prevent clumping.
- Blend for at least 90 seconds to incorporate air.
- Serve immediately for the best fluffy texture.
Flavor Variations
- Chocolate: Use chocolate protein powder + 1 tsp cocoa powder.
- Strawberry Cheesecake: Vanilla protein + freeze-dried strawberries + a little cream cheese extract.
- Cookies & Cream: Vanilla protein + crushed sugar-free chocolate sandwich cookies.
- Birthday Cake: Vanilla protein + cake batter extract + sugar-free sprinkles.
- Peanut Butter: Add 1 tbsp powdered peanut butter (PB2).
This recipe is inspired by popular high-volume “protein fluff” desserts and closely matches the texture and ingredients shown on the container label.