Measure out all the ingredients as specified in the list. Ensure the cashew milk is unsweetened and creamy in texture.

In a blender or food processor, combine the whey/casein protein powder, Jell-O powder mix, cocoa powder, coconut flour, and xanthan gum. Blend until well mixed and powders are fully incorporated.

Pour the 600 grams of creamy unsweetened cashew milk into the blender with the dry ingredients. Blend again until the mixture becomes smooth and evenly combined.

Gradually add the 64 ounces (4 cups) of pure ice into the blender while it's running. Blend until the ice is crushed and the mixture thickens to a creamy consistency. If needed, add a splash of refreshing water to aid in blending.

Pause the blender and check the texture of the ice cream mixture. It should be smooth, thick, and resemble the consistency of soft-serve ice cream.

If the mixture is too thick, add a bit more water in small increments and blend until you achieve the desired consistency. If it's too thin, you can add a touch more ice or let it chill in the freezer for a bit to firm up.

Once you've achieved the desired texture, transfer the ice cream into a freezer-safe container. You can either serve it immediately for a softer consistency or freeze it for a couple of hours for a firmer texture.

Enjoy! Scoop out the Tennyson Protein Ice Cream into bowls or cones and enjoy this creamy, protein-packed treat guilt-free!