No Added Sugar, High Protein Chocolate Ice Cream

Add the milk and stevia drops to a saucepan. Mix allulose and guar gum together, then add to the pan. In a separate container, blend the SMP, cocoa powder, protein powder, salt and 1tsp coffee (fresh grinds or granulated instant), then add to the pan. Heat on medium high, stirring continuously until 40-50 degrees celcius (105-120 F). Remove from the heat and add the cream, continuing to stir for a couple of minutes. Pour into a bowl or if using a ninja creami then your creami pot. Leave in the fridge uncovered for a couple of hours or ideally overnight. Churn if using a regular precooled machine or if using ninja creami stir, then cover and put in the freezer for at least 36 hours before spinning (can then be returned to the freezer and scooped like normal).