Protein Ice Cream

I can’t get over how creamy and delicious this protein ice cream turned out!! You guys it exceeds all my expectations. I’m a HUGE ice cream fan. Don’t get me wrong, I’d eat Ben & Jerry’s over this everyday if I could. But if you’re trying to keep things a little more macro friendly I’ve got you!

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Don’t waste your money on the expensive protein ice cream at the grocery store. This protein ice cream is way creamier and better anyway, TRUST ME!

Here’s some notes about making this ice cream to keep in mind:

• You can use any ice cream maker, but the electric ones are so easy and don’t require salt, ice, or hand churning. I bought this Cuisinart Electric Ice Cream Maker back in April when I saw another influencer bragging about how easy it is to use. I snagged this exact one on Amazon before they were sold out. Now it’s just about impossible to find. I see them occasionally now but the price has more than doubled. After a little researching I did find this similar one. This Sweet Alice Ice Cream Maker looks like it would work exactly like mine.
• You need to use a quality whey protein that you like the taste of. I ordered and used one of my long times favorites, Optimum Nutrition Cake Batter. They have so many flavors to choose from. I’m going to try the strawberry banana next. I’ve always loved their protein because it’s high quality and affordable.
• You don’t have to make this, PROTEIN ice cream. You can easily eliminate the whey and you’ll have some fabulous low fat creamy ice cream. I would suggest just adding an extra teaspoon (or 2!) of vanilla extract.
• Right out of the ice cream maker it’s nice and creamy, just the way I like it. If you prefer a firmer scoop, freeze it all at least 3 hours before serving.
• If you don’t have butter extract (not a super common one to keep on hand) I highly recommend getting it, but it will still taste great without. You can find it at most grocery stores.

Protein Ice Cream

Krista Pool

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Servings 11

Calories 154 kcal

Ingredients

  

1x2x3x

• 4 cups fat free half & half
• 3/4 cups granulated sugar
• 3 tablespoons corn starch
• 1/8 teaspoon salt
• 4 egg yolks
• 2 teaspoons vanilla extract
• 1 teaspoon butter extract
• 4 scoops 128g Optimum Nutrition 100% Whey protein powder (I used cake batter, but any flavor you like will work)

Instructions

 

• Over medium heat in a saucepan warm up your half & half, sugar, and corn starch. I used a whisk to blend it all well.
• Bring to a light boil and then cook about 2 minutes.
• In a small bowl whisk your egg yolks.
• Add about 1/4 cup of your hot half & half mixture to the egg yolks. Slow add more until you’ve added about a cup. Now dump all the egg mixture into your saucepan.
• Bring to a light boil again and cook another 2 minutes or until it thickens up a bit. Stir continually scraping the bottom of your pan.
• Remove from heat and pour in a bowl. Let it cool 10-15 minutes.
• Whisk in your extracts and protein powder.
• Cover and store in the fridge at least 3 hours or overnight.
• Place in your ice cream maker and let it mix until mostly firm. My electric ice cream maker goes about 15 minutes before it’s ready.
• I like mine fresh out of the ice cream maker when it’s nice and creamy! Yum! Store in the freezer a few hours it you prefer it firmer. Enjoy!

Notes

Search MyFitnessPal for Stay Fit Mom Protein Ice Cream to log by the gram!

Nutrition

Serving: 120gCalories: 154kcalCarbohydrates: 21.3gProtein: 11.2gFat: 2g

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