Strawberry Ice Cream
But make it high-protein
Last summer, I tried making high-protein ice cream with Greek yogurt, but it felt a bit tarter than I wanted and not as creamy. So this time around, I used cream instead and added protein powder - and voila! - behold the ice cream of my dreams! With temperatures in the mid-90s (F) in NYC this week, it was a great time to be testing this recipe - ice cream for lunch anyone?
I also added acacia fiber powder, which is a great source of soluble fiber, if you can find it and like it. The vanilla protein powder I used (grass-fed whey) has sugar-free sweetener which adds a teeny bit of additional sweetness, but I could have lived without it just as well.
Not into strawberries? Make it with the fruit of your choice and report back. I’ve got so many plans for this recipe they would fill a book. Now that’s an idea!
Strawberry Ice Cream (download recipe card here)
10 oz. fresh or frozen strawberries[280g]
2 scoops vanilla protein powder
1-2 Tbsp. acacia fiber powder, optional
1 cup heavy cream (double cream)[240ml]
3-4 large fresh strawberries, diced, for topping
Step 1. In the bowl of a food processor or blender, add strawberries, protein powder, acacia fiber powder (if using) and heavy cream.
Step 2. Blend together until smooth.
Step 3. Add diced strawberries and mix. Serve immediately if you prefer a soft-serve texture (frozen strawberries) or transfer to a loaf pan and freeze 4-6 hours.
Thaw as needed prior to serving.
Replace strawberries with blueberries, mangoes, peaches or the fruit of your choice! You can also freeze this into popsicles.
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