High Protein Butterscotch Ice Cream
Indulge your sweet tooth guilt-free with this High Protein Butterscotch Ice Cream—a creamy, decadent dessert packed with protein and infused with the warm, buttery sweetness of butterscotch. This recipe combines classic custard-based ice cream techniques with the nutritious boost of vanilla-flavored protein powder, making it a perfect post-workout treat or a satisfying snack. The rich blend of brown sugar, unsalted butter, and butterscotch extract creates an irresistible caramel-like flavor, while a touch of salt balances the sweetness beautifully. With just 20 minutes of prep time and a few hours of chilling, you'll have a silky, homemade ice cream that's as wholesome as it is indulgent. Perfect for health-conscious dessert lovers, this high-protein option ensures you never have to compromise on taste!
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Recipe Information
Ingredients
- 1.5 cups milk
- 1 cup heavy cream
- 0.5 cup protein powder (vanilla flavored)
- 0.75 cup brown sugar
- 2 tablespoons unsalted butter
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 teaspoon butterscotch extract
Instructions
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until it is fully dissolved and the mixture is smooth.
In a separate bowl, whisk the egg yolks until creamy. Set aside.
Slowly add the milk to the butter and sugar mixture, stirring constantly until well combined.
Incorporate the heavy cream, stirring until the mixture is warm but not boiling.
Gradually mix in the protein powder, making sure it fully dissolves into the liquid.
Temper the egg yolks by slowly adding about 1/2 cup of the warm milk mixture into the yolks, whisking constantly.
Pour the tempered yolks back into the saucepan and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon.
Remove from heat and add the vanilla extract, butterscotch extract, and salt. Stir well to combine.
Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps.
Allow the mixture to cool to room temperature, then cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate for at least 4 hours or overnight, until thoroughly chilled.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to a lidded container and freeze for at least 2 hours until firm.
Serve and enjoy your high-protein butterscotch ice cream!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.9 g | 174% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1193 mg | 398% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 130.8 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1046 mg | 80% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1605 mg | 34% | |
*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.
