High-proteinVegetarian Ice Cream
Chocolate Strawberry Shortcake Protein Ice Cream
A chocolate protein ice cream with strawberries and pound cake.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 420 ml | 1¾ cups | low fat chocolate milk | |
| 1 scoop | 1 scoop | chocolate protein powder | |
| 25 g | 2 tbsp | chocolate fudge sugar-free pudding mix | |
| 30 g | ¼ cup | chopped strawberries, frozen | |
| Mix-ins | |||
| whipped cream, optional | |||
| pound cake, optional | |||
| fresh strawberries, optional | |||
Ingredients
Mix-ins
Method
- Pour the base into a Creami pint. Whisk together and leave for 2–3 minutes for the pudding mix to dissolve. Stir once more, put the lid on and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the chopped strawberries to the hole and spin again on the mix-in program.
- Serve straight away. Top with whipped cream, pound cake and more strawberries, and serve straight away.
Nutrition per serving estimated
- Calories
- 137 kcal
- Fat
- 2.6 g
- of which saturates
- 1.5 g
- Carbohydrate
- 20 g
- of which sugars
- 17 g
- Fibre
- 1.1 g
- Protein
- 8.9 g
- Sodium
- 185 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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