High Protein Hazelnut Ice Cream
Indulge guilt-free with an irresistible homemade treat: High Protein Hazelnut Ice Cream. Packed with the nutty richness of roasted hazelnuts and boosted by vanilla protein powder, this creamy dessert strikes the perfect balance between indulgence and nutrition. Using a blend of milk, heavy cream, and egg yolks, the recipe creates a luscious custard base, infused with the roasted hazelnut flavor for a gourmet touch. Perfect for fitness enthusiasts and anyone seeking a protein-packed dessert, this recipe is crafted to delight both taste buds and health-conscious eaters. With silky-smooth textures and a subtly sweet vanilla finish, it’s ideal for meal prep or a decadent post-workout reward. Make the most of your ice cream maker and surprise your family or guests with this protein-rich twist on classic hazelnut ice cream.
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Recipe Information
Ingredients
- 1 cup hazelnuts
- 1 cup milk
- 1.5 cups heavy cream
- 0.5 cup vanilla protein powder
- 0.75 cup sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10 minutes until golden brown and aromatic.
Remove hazelnuts from the oven and let them cool. Once cooled, rub them between a clean kitchen towel to remove most of the skins, then chop them finely or pulse in a food processor until they resemble coarse flour.
In a medium saucepan, combine the milk and 1 cup of the heavy cream. Add the hazelnut meal, and bring the mixture to a simmer over medium heat. Stir occasionally.
Once it simmers, remove from heat and let the hazelnut mixture steep for at least 15 minutes to infuse.
In a medium bowl, whisk together the sugar, egg yolks, and salt until pale and thick.
Gradually whisk the warm hazelnut milk mixture into the egg yolks, a little at a time, to temper the eggs and prevent curdling.
Pour everything back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not let it boil.
Remove from heat and stir in the vanilla protein powder and vanilla extract. Mix until smooth.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solid bits and ensure a silky texture.
Let the strained mixture cool to room temperature or chill over an ice bath. Then, refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
Stir in the remaining 0.5 cup of heavy cream before churning.
Process the chilled mixture in an ice cream maker according to the manufacturer's instructions until creamy and thick.
Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm enough to scoop.
Serve and enjoy your high protein hazelnut ice cream!
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.7 g | 292% | |
| Saturated Fat | 87.3 g | 436% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1150 mg | 383% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 169.4 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 992 mg | 76% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 767 mg | 16% | |
*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.
