Caramel Macchiato Protein Gelato (Max Fill)

Ingredients

• 7 oz Barissimo Cafe Caramel Macchiato
• 7 oz whole milk
• 1 scoop vanilla protein powder
• Pinch of salt

Instructions

1. The Liquid Base: Pour about 3 oz of the Barissimo Caramel Macchiato into the bottom of the Creami pint.
2. The Buffer Method: Dump the scoop of vanilla protein powder and the pinch of salt directly into that small amount of coffee. Vigorously whisk or stir this until it forms a smooth, thick paste. (Using the powder as your new "dry" ingredient in the buffer method prevents dry protein pockets).
3. The Fill: Pour in the remaining 4 oz of Caramel Macchiato and the 7 oz of whole milk.
4. Spoon-Mix: Gently stir everything together until the thick protein paste is completely dissolved into the surrounding liquids.
5. Volume Check: Verify the mixture is sitting at or just below the 14 oz MAX FILL line.
6. Freeze: Place the pint on a level surface in the freezer for 24 hours.
7. Process: Lock the pint into the machine and run the Lite Ice Cream cycle.

(Note: If you still prefer the 3-5 second blender pulse over spoon-mixing, that works perfectly here to instantly hydrate the protein powder. Just let the pitcher sit for 60 seconds before pouring so any resulting foam settles).

Nutritional Estimates