When the sun shines, and temperatures rise, who doesn’t want a summery treat to cool down with? Now, what if we told you, it could be sweet, creamy, AND packed with protein? Please welcome Protein Ice-Cream to the stage!
No-Churn Protein Ice Cream is easy to make at home and is the perfect choice to treat yourself as a snack, post-workout pick-me-up, or as an indulgent dessert (with benefits!). Each flavor is hand-crafted with whole-foods, and the added bonus of whey protein! Now roll up your sleeves – let’s get scooping!
ICE CREAM BASE
This vanilla base is the perfect start to any Protein Ice Cream flavor! Once this is made, assorted mix-ins and flavors can be added in to concoct the perfect ice cream.
Ingredients:
- 2 cups Heavy Cream / Whipping Cream (about 1 pint)
- 2 scoops swiig Vanilla Whey Protein
- 1 tsp swiig Vanilla Extract
- 1 can (14oz) Sweetened Condensed Milk
Instructions:
1) Add heavy cream to a mixing bowl, and whip with an electric mixer until stiff
peaks form. (A stand-mixer works for this perfectly as well)
2) On the side in a separate bowl, whisk the sweetened condensed milk, vanilla
extract, and whey protein together until smooth.
3) Once the heavy cream is whipped, and protein-mixture is ready, gently fold
the protein-mixture into the whipped cream with a rubber spatula. Gently
folding the mixture helps keep the ice cream base light and fluffy.
4) Now that this is mixed, you are ready to add some mix-ins! Continue reading
for some flavor suggestions. The serving size is 1∕3 cup for each flavor.
for protein ice cream!
TRIPLE BERRY CHAI
Ingredients:
- 1 batch of Vanilla Protein Ice Cream Base
- 11⁄2 tbsps Flavor Fusions – Spiced Chai powder
- 3⁄4 tsp swiig Cinnamon
- 1⁄2 cup swiig Freeze-Dried Strawberries
- 1⁄2 cup swiig Freeze-Dried Blueberries
- 1⁄2 cup swiig Freeze-Dried Raspberries
Instructions:
1) Carefully measure Freeze-Dried fruits, then chop into small pieces and set aside. Chopping the fruits into smaller pieces allows for the ice cream to be properly mixed and scooped.
2) Gently fold the Spiced Chai powder and the cinnamon into the vanilla ice cream base.
3) Sprinkle the fruit into the ice cream base, and gently fold them into the ice cream base.
4) Once everything is incorporated into the base, pour the ice cream mixture into a metal loaf pan or a larger resealable plastic tub.
5) Press a layer of plastic wrap directly on top of the ice cream. This prevents ice crystals from forming and is very important!
6) Seal your container with an additional piece of plastic wrap, or your resealable container lid. Place container in freezer.
7) Ice cream should be ready to scoop within 4-6 hours. Enjoy!
CACAO MOCHA SWIRL
Ingredients:
- 1 batch of Vanilla Protein Ice Cream Base
- 61⁄2 tsps swiig Cacao Powder (Divided into 21⁄2 tsps and 4 tsps)
- 2 tbsps Flavor Fusions – Mocha Latte
- 11⁄2 tbsps Honey
Instructions:
1) Divide Vanilla Ice Cream Base into two different bowls, one large and one small. Put 2∕3 of the mixture into the large bowl, and 1∕3 of the mixture into the small bowl.
2) Gently fold 21⁄2 tsps of Cacao Powder into the larger portioned (2∕3 mixture) bowl. This creates your cacao ice cream base.
3) In the small bowl, gently fold together the 1∕3 vanilla ice cream mixture with the remaining
4 tsps of Cacao Powder, Mocha Latte powder, and Honey. This creates your dark chocolate mocha swirl.
4) Pour the contents of the large bowl into a metal loaf pan or a larger resealable plastic tub.
5) Take your rubber spatula, and gently spoon dollops from the mocha mixture into the loaf pan. Once all of this mixture is in the loaf pan, take your spatula and gently stir/swirl the components together. Do not mix fully! You want to partially mix them together so as to not disturb the swirl you created.
6) Press a layer of plastic wrap directly on top of the ice cream. This prevents ice crystals from forming and is very important!
7) Seal your container with an additional piece of plastic wrap, or your resealable container lid.
Place container in freezer.
8) Ice cream should be ready to scoop within 5-6 hours. Enjoy! Continued on next page.
PINEAPPLE CARAMEL COCONUT
Ingredients:
- 1 batch of Vanilla Protein Ice Cream Base
- 8 tbsps swiig Dried, Shredded Coconut (unsweetened)
- 3⁄4 cup swiig Freeze-Dried Pineapple
- 21⁄2 tbsps Flavor Fusions – Sea Salted Caramel
Instructions:
1) Carefully measure the Pineapple. If chunks are small, they are fine to leave as-is, but larger-sized chunks should be chopped into smaller pieces for ease of mixing and scooping the ice cream.
2) Gently fold the Sea Salted Caramel powder and the Coconut into the
vanilla ice cream base.
3) Sprinkle the Pineapple into the ice cream base, and gently fold to incorporate.
4) Once everything is mixed into the base, pour the ice cream mixture into a metal loaf pan
or a larger resealable plastic tub.
5) Press a layer of plastic wrap directly on top of the ice cream. This prevents ice crystals from
forming and is very important!
6) Seal your container with an additional piece of plastic wrap, or your resealable container lid.
Place container in freezer.
7) Ice cream should be ready to scoop within 4-6 hours. Enjoy!
BANANA PB SWIRL
Ingredients:
- 1 batch of Vanilla Protein Ice Cream Base
- 3⁄4 cup swiig Freeze-Dried Banana Slices
- 1⁄4 cup swiig Peanut Butter
Instructions:
1) Carefully measure the Banana slices, then chop into smaller pieces. Smaller-sized Banana pieces will allow for the ice cream to be properly mixed and scooped.
2) Gently fold the banana pieces into the vanilla ice cream base.
3) Once mixed, pour the ice cream mixture into a metal loaf pan
or a larger resealable plastic tub.
4) Take a small spoon, and place dollops of your peanut butter in your vanilla ice cream base.
(Note, if your peanut butter seems very thick and stiff, you can microwave the measured peanut butter in 10 second intervals until it is a smooth consistency).
5) With a rubber spatula, gently swirl the peanut butter into the ice cream. Do not mix fully! You want to partially mix them together, to not disturb the peanut butter swirl.
6) Press a layer of plastic wrap directly on top of the ice cream. This prevents ice crystals from forming and is very important!
7) Seal your container with an additional piece of plastic wrap, or your resealable container lid. Place container in freezer.
8) Ice cream should be ready to scoop within 4-6 hours. Enjoy!
Recipe by Sierra Dorschutz, a Graphic Designer for Simple Again, an Artist, and a Part-Time Mad Food Scientist.