High Protein Blueberry Swirl Ice Cream
Indulge guilt-free with this creamy and luscious High Protein Blueberry Swirl Ice Cream! Packed with the natural sweetness of blueberries and a boost of protein from vanilla protein powder and unsweetened Greek yogurt, this recipe is the perfect treat for fitness enthusiasts and dessert lovers alike. The rich base, featuring velvety whipping cream, a touch of honey, and a dash of vanilla, pairs beautifully with the vibrant, tangy blueberry swirl made from real fruit and fresh lemon juice. With just 25 minutes of prep time and a few simple steps, you can create a marbled masterpiece that’s as nutritious as it is satisfying. This homemade no-bake dessert is ideal for hot summer days or post-workout rewards—serve it in cones or bowls for a refreshing protein-packed delight!
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Recipe Information
Ingredients
- 60 grams vanilla protein powder
- 200 grams frozen blueberries
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- 500 milliliters whipping cream
- 250 milliliters skim milk
- 200 grams unsweetened Greek yogurt
- 50 grams honey
- 1 tablespoon lemon juice
Instructions
In a small saucepan, combine 200 grams of frozen blueberries, 50 grams of granulated sugar, and 1 tablespoon of lemon juice.
Heat the mixture over medium heat, stirring occasionally, until the blueberries have released their juices and the sugar has dissolved, about 5 minutes.
Remove from heat and allow the blueberry mixture to cool. Once cooled, blend it into a smooth puree and set aside.
In a large mixing bowl, whisk together 60 grams of vanilla protein powder, 500 milliliters of whipping cream, 250 milliliters of skim milk, 200 grams of unsweetened Greek yogurt, and 50 grams of honey until well combined.
Add 1 teaspoon of vanilla extract to the ice cream mixture and whisk until smooth.
Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
In a freezer-safe container, alternate layers of the churned ice cream and blueberry puree, gently swirling with a knife to create a marbled effect.
Cover the container and freeze for at least 4 hours or until the ice cream is firm.
Serve the high protein blueberry swirl ice cream scooped into bowls or cones, and enjoy!
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 134.7 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 978 mg | 75% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1185 mg | 25% | |
*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.
