High Protein Dairy-Free Blueberry Pancake Ice Cream
Indulge in the creamy decadence of High Protein Dairy-Free Blueberry Pancake Ice Cream—a guilt-free treat that blends indulgence with nutrition! This innovative recipe features a luscious base of canned coconut milk and almond milk sweetened with maple syrup and infused with the nostalgic flavors of vanilla and blueberry pancake. Packed with protein from blueberry protein powder and boosted with omega-rich chia seeds, this dessert is as nourishing as it is delicious. Fresh blueberries and a hint of lemon juice offer a fruity tang, while baking powder ensures a delightfully light texture. Perfect for those avoiding dairy, this ice cream is churned to perfection for a velvety consistency or easily made without an ice cream maker. Serve it with a sprinkle of fresh blueberries for a refreshing, high-protein dessert that satisfies your cravings and fuels your lifestyle.
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Recipe Information
Ingredients
- 13.5 oz canned coconut milk
- 1 cup unsweetened almond milk
- 0.25 cup maple syrup
- 1 tsp vanilla extract
- 0.5 cup blueberry protein powder
- 1 cup fresh blueberries
- 1 tbsp lemon juice
- 2 tbsp chia seeds
- 1 tsp baking powder
Instructions
In a medium-sized saucepan over low heat, combine the canned coconut milk and almond milk. Stir occasionally until the mixture is warm but not boiling.
Add maple syrup, vanilla extract, blueberry protein powder, and baking powder to the milk mixture, whisking until smooth and well-incorporated.
In a blender, combine fresh blueberries with lemon juice. Blend until smooth, then stir in the chia seeds.
Pour the blueberry mixture into the saucepan and thoroughly mix with the milk and protein powder base.
Remove the saucepan from heat and let the mixture cool to room temperature.
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes.
If you don’t have an ice cream maker, pour the mixture into a shallow container and place it in the freezer. Stir every 30 minutes for about 3-4 hours to ensure the ice cream maintains a creamy consistency.
Once churned or frozen, transfer the ice cream to a lidded, freezer-safe container and freeze for at least 2 hours to firm up.
Serve scoops of the high protein dairy-free blueberry pancake ice cream garnished with additional fresh blueberries, if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 83.5 g | 418% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 88.7 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1023 mg | 79% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2114 mg | 45% | |
*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.
