High Protein Fresh Mint Ice Cream
Indulge in the creamy goodness of this **High Protein Fresh Mint Ice Cream**, a refreshingly unique treat that combines classic flavor with a nourishing twist. Fresh mint leaves are steeped in a luscious blend of whole milk and heavy cream, infusing this dessert with a vibrant, natural mint essence. The addition of **vanilla protein powder** elevates the recipe, making it a high-protein alternative to traditional ice cream, perfect for fitness enthusiasts or anyone looking to balance indulgence and nutrition. Egg yolks create a rich, velvety custard base, while a hint of **vanilla extract** rounds out the flavors. With just 30 minutes of preparation and an ice cream maker, you’ll have a delightful, protein-packed frozen dessert that’s as satisfying as it is refreshing. Serve it solo, or as the perfect complement to your favorite summer dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Fresh mint leaves
- 1.5 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.5 cup Vanilla protein powder
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 0.25 teaspoon Salt
Instructions
Begin by washing the fresh mint leaves thoroughly. Pat them dry using a kitchen towel.
In a saucepan over medium heat, combine the whole milk and heavy cream. Add the fresh mint leaves to the mixture, and heat until just steaming. Remove from heat, cover, and let steep for 30 minutes to infuse the mint flavor.
In a separate bowl, whisk together the granulated sugar, vanilla protein powder, egg yolks, and salt until well combined and slightly pale in color.
After the mint has steeped, strain the milk and cream mixture through a fine mesh sieve into a clean saucepan, discarding the mint leaves.
Slowly whisk the infused milk into the sugar and egg yolk mixture, then return it to the saucepan.
Cook over medium heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. This should take about 5–7 minutes, and the mixture should not boil.
Remove from heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then cover with plastic wrap, pressing it against the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or until thoroughly chilled.
Once chilled, churn the mixture 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 to firm up before serving.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 133.0 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1692 mg | 130% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2507 mg | 53% | |
*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.
