Alright, I’m just going to confess: I love ice cream. Shocking, right? I love ice cream-y treats in all their glorious forms- slow-churned, soft-serve, frozen yogurt, in an ice cream sandwich, in an ice cream bar, in a cup, in a cone…I’m sure you can see where I’m going with this.
Part of living a healthy lifestyle is enjoying treats like ice cream in moderation, and needless to say that for me there is not a lot of arm-twisting required. Nevertheless, there are times when I’ve been a little too indulgent but find myself craving ice cream like no other, and that’s where my protein soft serve swoops in to save the day. The best part about this is low-calorie ice cream alternative is that, unlike many other protein ‘ice cream’ recipes, you don’t need a Vitamix to get an amazing, fluffy consistency.
Protein Ice Cream*
- 1 cup of milk (can be dairy or non dairy. I use unsweetened vanilla almond milk), frozen into ice cubes
- 1 scoop of vanilla protein powder (can be soy, pea, rice, whey, etc. You can also use any flavour that you want, I just prefer vanilla)
- ½ teaspoon guar gum
- ½ teaspoon xanthan gum
- Sweetener to taste (I use stevia)
- Extract of choice (vanilla, almond, maple and coconut are all delicious!)
- Dash of salt OR ¼ cup cottage cheese
- Liquid to blend
- Peanut Butter
- Chocolate Syrup (sugar-free chocolate syrup is pictured)
- Frozen banana
- Maple Syrup (Sugar-free or regular)
- Freeze milk in an ice cube tray. I usually freeze extra just in case.
- Add all ingredients except ice to blender (you can use a Magic Bullet or NutriBullet but you might need extra liquid). Personally, I use my immersion blender and mix in a thick plastic glass because I find that pushing down on the ice cubes helps them blend more easily than in a blender.
- Blend, adding ice cubes one at a time until you reach a consistency you like.
- Eat immediately, or freeze for 30-60 minutes to make thicker.
- Top with syrup, if desired, and enjoy!
Calories: 133| Fat: 0.5g| Carbs: 2g| Protein: 30g