Protein ice cream: 12oz milk 1 scoop of @cleansimpleeats vanilla protein (CODE: CORT to save) 1tbsp sugar free vanilla pudding Freeze over night RECIPE jam: 4 cups black raspberries, 2 pints, 1 1/2 lbs, or 3 cups mashed 2 cups sugar 2 tbsp. lemon juice Place black raspberries, sugar and lemon juice into a deep saucepan, make sure to gave plenty of space so that it doesn’t bubble over. Turn the heat to medium, and cook the black raspberries, mashing occasionally and stirring frequently. Once the berries have released their juices, turn the heat up to high and boil rapidly. The jam should thicken quickly, and you can begin testing for gel stage after 8-10 minutes of cooking. Test for gel stage using an instant-read thermometer (220 degrees F) or by spooning a small amount onto a plate that’s been chilled in the freezer. Once the jam reaches gel stage, remove from heat immediately and fill jam jars leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or if cann...