1/4cuppea protein isolateor brown rice protein isolate or half of each for a complete protein, Now Foods
1/4cupgolden flaxseed mealBob’s Red Mill
2teaspoonsguar gumBob's Red Mill
1-1/2teaspoonsbeet powderfor color (optional)
1/4teaspoonmonk fruit extract powderLakanto
2teaspoonsfood-grade vegetable glycerin
1teaspoonorganic liquid steviaTrader Joe's
2teaspoonsOlive Nation watermelon extractor brand of choice (strengths vary)
In a medium-sized saucepan, whisk together the inulin, pea/brown rice protein powder, flaxseed meal, guar gum, and monk fruit extract powder
Add the water and glycerin; whisk and bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Cook an additional 2 minutes, stirring often.
Remove from the heat; whisk in the glycerin, liquid stevia, flavoring, and baking soda.
Chill in the refrigerator for 4 hours or overnight.
Transfer the mixture to a 2-quart ice cream maker such as Cuisinart. Mix according to the manufacturer’s instructions. The Cuisinart takes 20 minutes. (Alternatively, freeze and scrape the sides and bottom of the container every 30 minutes or so to remove the frozen portions. Do this for several hours until a soft-serve texture forms. Then, freeze solid.)
Once frozen solid, thaw for 10 minutes prior to serving or microwave on high for 10 seconds or until softened.