High Protein Cinnamon Ice Cream
Indulge in the creamy, dreamy world of homemade *High Protein Cinnamon Ice Cream*! This recipe takes the classic richness of velvety custard-based ice cream and gives it a protein-packed upgrade that's perfect for fitness enthusiasts and dessert lovers alike. Infused with the warm, aromatic spice of ground cinnamon and balanced by the wholesome addition of vanilla protein powder, this healthier twist on traditional ice cream boasts indulgence without compromise. Made with a luxurious blend of whole milk, heavy cream, and egg yolks, the custard is carefully tempered and thickened to ensure an ultra-smooth, decadent texture. Sweetened just right and enhanced with a hint of vanilla, this ice cream offers both nourishment and comfort. It's easy to prepare at home with an ice cream maker and is ideal as a refreshing treat or post-workout snack. Serve it in a bowl, waffle cone, or alongside your favorite baked goodies for a dessert that's as wholesome as it is indulgent! Keywords: high-protein ice cream recipe, cinnamon ice cream, homemade protein ice cream, custard-based ice cream, healthier dessert option.
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Recipe Information
Ingredients
- 60 grams Vanilla protein powder
- 500 milliliters Whole milk
- 250 milliliters Heavy cream
- 2 teaspoons Ground cinnamon
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 4 large Egg yolks
Instructions
In a medium saucepan, combine milk, heavy cream, cinnamon, and salt. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove from heat.
In a separate bowl, whisk together sugar and egg yolks until the mixture becomes pale and slightly thickened.
Slowly pour about half a cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly to combine.
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5 to 7 minutes.
Remove the saucepan from heat and stir in the vanilla extract.
Allow the custard base to cool slightly, then whisk in the vanilla protein powder until fully dissolved.
Transfer the mixture to a fine-mesh sieve set over a large bowl to strain out any cooked egg pieces.
Cover the custard with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving, or until firm.
For serving, scoop the ice cream into bowls or cones and enjoy!
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1080 mg | 360% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 127.8 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 1179 mg | 91% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1179 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.
