Extra Delicious & Creamy Protein Ice Cream
If you are looking for a healthier ice cream without sacrificing the taste my delicious and creamy protein ice cream recipe is for you. All you need is a generic ice cream maker, ingredients that are more than likely in your pantry and mix ins of choice. Have fun trying new flavors every week and enjoy eating ice cream that is secretly good for you.
Servings: 1.5 quart of ice cream
Equipment
- 1 Ice Cream Maker I use and love my 1.5 quart Cuisine Art Ice Cream Maker
- 1 Glass Measuring Cup I use my glass liquid measuring cup for mixing the greek yogurt with the heavy cream and vanilla on a scale to not dirty a bunch of dishes.
- 1 Loaf Pan
Ingredients
- Protein Custard:
- 4 egg yolks
- ¾ cup organic cane sugar or ½ cup raw honey and or coconut sugar
- 1 cup grass fed A2 whole milk or any milk of choice
- 1 cup organic greek yogurt
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract or other organic non artificial flavorings
- 2 scoops of any flavor of Just Ingredients protein powder or similar protein powder of choice
- 1 cup mix ins of choice
Instructions
- Before making the ice cream make sure to read the instructions of your ice cream maker and prepare everything needed to use it. If you don’t have an ice cream maker click the link for the one I use and recommend on the equipment list for this recipe.
- Begin by placing the egg yolks in the bowl of a stand mixer fitted with the whisk attachment and add in sweetener of choice. Whisk the two ingredients together for about 5 minutes on medium speed until light and fluffy.
- Now in a small sauce pan add in 1 cup of milk and bring to a simmer over medium heat which should take about 5 minutes. A simmer occurs when little bubbles form a ring around the rim of the pan.
- Remove the milk from the heat and pour in two scoops of any flavor of Just Ingredients protein powder. Refer to the notes if you need ideas for ice cream flavors. With a milk frother whisk the protein powder into the milk until smooth and there are no clumps.
- Then turn the stand mixer with the egg yolks back onto low speed and slowly pour the hot milk into the egg mixture and whisk until smooth.
- Next place the Greek yogurt, heavy cream and vanilla extract or other flavoring into a separate bowl and mix until combined.
- Again, turn the stand mixer with the eggs back onto low speed and slowly add in the Greek yogurt mixture till fully incorporated.
- Remove the mixing bowl from the stand mixer, cover the bowl with plastic wrap and place into the fridge for at least 2-4 hours to chill. Or place into the freezer for 30 minutes if you are in a time crunch.
- Once the custard has chilled it can now be used in the ice cream maker according to packaging instructions.
- Before the ice cream is done, add in 1 cup of the mix ins of choice. This could be organic crushed up oreo’s, chopped up brownies, freshly cut strawberries, melted peanut butter, etc.
- When the ice cream is done, eat it soft served or I like to pour it into a loaf pan, press plastic wrap on top of the ice cream and place into the freezer to set for at least 2-4hrs or overnight before serving.
- The ice cream can be enjoyed for up to 3 weeks in the freezer but I promise it won’t last a week because it is that good.
- Enjoy and happy ice cream making!
Notes
For mint chocolate chip ice cream use two scoops of Just Ingredients Mint Chocolate Protein Powder, 1 teaspoon of pure peppermint extract and melt one Alter Eco Mint Blackout Bar in the microwave in a bowl in 30 second increments to pour into a pastry bag. Snip the top of the pastry bag and drizzle the melted chocolate into the ice cream when you are supposed to add in the mix ins. The melted chocolate will freeze once it is drizzled into the cold ice cream and create little shards of chocolate throughout.
For Strawberry Ice Cream use two scoops of Just Ingredients Strawberry Protein Powder and 1 cup of organic strawberries that have been washed and diced. Add the chopped strawberries to the ice cream when it is time to add in the mix ins.
For Cookies and Cream Ice Cream use two scoops of Just Ingredients Just Plain Protein powder and 1 cup of chopped up Organic Oreo’s that don’t contain any harmful additives or preservatives. Add the Oreo’s to the ice cream when it is time to add in the mix ins.
For Reece’s Peanut Butter Ice Cream use 2 scoops of Just Ingredients Creamy Peanut Putter Chocolate Protein Powder and add in 1 cup of chopped peanut butter cups. Add the peanut butter cups when it is time to add the mix ins.
For Chocolate Chip Cookie Dough Ice cream use 2 scoops of Just Ingredients Just Plain Protein Powder and 3-4 dough balls of Sweet Lauren’s store-bought cookie dough or crush up some Simple Mills Chocolate Chip Cookies. When adding the cookie dough or crushed up cookies to the ice cream just break off little piece to throw into the mixer when it is time to add in the mix ins.
For Salted Carmel Macchiato Ice Cream use 1 cup of cooled espresso instead of milk, 2 scoops of Just Ingredients Salted Carmel Protein Powder and top the chilled ice cream with some cocoa nibs for a nice crunch.
Tried this recipe?Let us know how it was!