High Protein Avellana Ice Cream
Indulge in the creamy, nutty delight of High Protein Avellana Ice Cream—a guilt-free frozen treat that's as nutritious as it is delicious! This wholesome recipe combines the rich, roasted flavor of hazelnuts with the silky texture of Greek yogurt and the natural sweetness of maple syrup. The addition of vanilla protein powder makes this ice cream a perfect high-protein dessert or post-workout snack. Made with unsweetened almond milk and a touch of vanilla extract, this dairy-forward yet balanced recipe delivers smooth scoopable goodness without processed ingredients. Easily churn this ice cream at home for a soft-serve consistency, or freeze it for a firmer texture. Whether you're catering to health-conscious cravings or looking for a refined yet healthy dessert, this high-protein hazelnut ice cream will leave you and your guests wanting more!
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Recipe Information
Ingredients
- 1 cup Hazelnuts
- 2 cups Unsweetened vanilla almond milk
- 1 scoop Vanilla protein powder
- 0.5 cup Maple syrup
- 1 cup Greek yogurt
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant and lightly golden.
Allow the hazelnuts to cool slightly before rubbing them with a kitchen towel to remove most of the skins. It's okay if some skins remain.
Place the roasted hazelnuts in a food processor and process until you achieve a fine nut butter consistency. This should take about 3-5 minutes, scraping down the sides as needed.
In a large mixing bowl, combine the hazelnut butter with almond milk, vanilla protein powder, maple syrup, Greek yogurt, vanilla extract, and salt. Whisk until the mixture is smooth and fully integrated.
Pour the ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions. This typically takes about 20-25 minutes until the ice cream reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming, and freeze for at least 2-3 hours until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 112.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1294 mg | 100% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
