I scream, you scream, we all scream for protein

Soft, smooth, creamy protein ice-cream that is. It’s a texture I’ve been searching for in homemade low-fat ice-cream for ages. Sure the recipes I’ve done in the past have been delicious, but who has time to wait for it to soften when an ice-cream craving hits. And then there’s that other problem. Can I fit it into my meal plan? Oh yes you can. This is not only the creamiest low-fat, high protein ice-cream you’ll ever make it’s also got a great nutrition profile.

So what’s the secret to soft, silky homemade protein ice cream? Guar Gum or Xantham Gum. Both are commonly used in gluten free baking to improve texture, but it wasn’t until I got to try some Whey Whip that I got researching. It turns out that adding 1/4 teaspoon to 1 Litre of mixture hugely improves the texture. More so than adding either booze or gelatine.

Soft homemade protein icecream
Serves:
4
Serving size:
150g
Cooking Time:
Prep Time:
freezes well

Ingredients

  • 2 eggs
  • 36g Stevia granules, (nativa or truvia)
  • 67g (3 scoops) whey protein powder, butter cream toffee flavour (or your favourite)
  • 48g skim milk powder
  • 1g (1/4 tsp) Xantham Gum, or Guar Gum
  • 875ml (3.5 cups) water

Instructions

If you are worried about eating raw eggs, follow these instructions to pasteurise your eggs. It's pretty easy.

  1. Separate the eggs, saving the whites for another meal. Beat the yolks and stevia until they turn pale.
  2. Sieve the whey protein, milk powder and xantham gum into a large mixing bowl to remove any lumps.
  3. Gradually add the water and mix carefully to avoid any lumps. Or process in a food processor.
  4. Add a little of the whey mixture to the egg mixture and combine until smooth. Add the egg mixture to the remaining whey and mix or process thoroughly.
  5. Cover the mixing bowl with a plate or plastic wrap and chill in the fridge for an hour.
  6. Stir the mixture in case it has settled then transfer to an ice-cream maker and churn as per the manufacturers instructions. If you don't have an ice-cream maker, pour the mix into a deep baking tray and place in the freezer. Stir hourly until set.

Nutrition

I scream, you scream, we all scream for protein

Serving size:
150g
Serving per recipe:
4
Average Quantity Per Serving
kCalories:
160
kJoules:
670
Protein:
23.7g
Total Carbohydrates:
7.6g
    Sugar:
6.2g
Fat:
3g

Tips and Techniques

To pasteurise egg yolks, follow these handy instructions. If you are pregnant, breast-feeding or otherwise have a weakened immune system, this is highly recommended.