High Protein Espresso Ice Cream
Elevate your dessert game with this creamy, flavorful High Protein Espresso Ice Cream that combines the rich, bold taste of espresso with the benefits of a protein-packed treat. Made with whole milk, heavy cream, and whey protein isolate, this recipe delivers a luscious texture and satisfying boost of energy. The custard base, crafted with tempered egg yolks and infused with instant espresso powder, ensures a silky finish and authentic coffee flavor. Perfect for fitness enthusiasts and dessert lovers alike, this homemade ice cream is an indulgence you can feel good about. Enjoy it as a post-workout snack or a gourmet dessert—this high-protein treat is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 1 cup Heavy cream
- 0.5 cup Whey protein isolate (vanilla or unflavored)
- 2 tablespoons Instant espresso powder
- 0.5 cup Sugar
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just about to simmer, stirring occasionally.
In a separate bowl, whisk the egg yolks, sugar, and salt until the mixture becomes pale and thick.
Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This process is called tempering.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. This should take about 8-10 minutes. Do not let it boil.
Remove the saucepan from the heat. Stir in the instant espresso powder until fully dissolved, then add the vanilla extract.
Allow the mixture to cool slightly, then transfer it to a blender.
Add the whey protein isolate to the blender and blend on high until completely smooth and the protein is fully incorporated.
Strain the mixture through a fine-mesh sieve into a bowl, to remove any curdled bits, ensuring a smooth texture.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm, before serving.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 58.9 g | 294% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 116.5 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 793 mg | 61% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1267 mg | 27% | |
*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.
