High Protein Rum and Raisin Ice Cream
Indulge in the rich, boozy decadence of High Protein Rum and Raisin Ice Cream—a creamy, protein-packed twist on the classic dessert. This recipe elevates traditional rum-soaked raisins by pairing them with a luscious custard base infused with vanilla protein powder for added nutritional value. With a velvety texture and hints of bold rum and sweet raisins in every bite, this homemade treat is perfect for those seeking a satisfying dessert that combines indulgence with a healthy boost. Ideal for entertaining or enjoying as a guilt-free reward, this ice cream is easy to make with an ice cream maker and freezes beautifully for perfect scoops. The high protein content makes it a standout option for fitness enthusiasts or anyone looking to balance flavor and nutrition in their desserts.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 4 large Egg yolks
- 3/4 cup Sugar
- 1 teaspoon Vanilla extract
- 1/2 cup Vanilla protein powder
- 1/4 cup Rum
- 1 cup Raisins
- 1/4 teaspoon Salt
Instructions
In a small bowl, soak 1 cup of raisins in 1/4 cup of rum for at least 1 hour or overnight to allow the raisins to absorb the rum flavors.
In a medium saucepan over medium heat, combine 2 cups of heavy cream and 1 cup of whole milk. Stir occasionally and heat until the mixture is hot, but not boiling.
In a separate bowl, whisk together 4 large egg yolks, 3/4 cup of sugar, and 1/4 teaspoon of salt until smooth and pale.
Slowly add the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract and 1/2 cup of vanilla protein powder until fully dissolved and integrated.
Set the bowl over an ice bath and allow the mixture to cool to room temperature, stirring occasionally.
Once cooled, strain the rum-soaked raisins and fold them into the custard mixture, reserving the rum.
Pour the reserved rum into the custard mixture and mix thoroughly.
Cover the mixture and refrigerate for at least 4 hours or until completely chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until the ice cream reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for an additional 2 hours or until firm before serving.
Nutrition Facts
Calories |
3383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 109.6 g | 548% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 271.5 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 898 mg | 69% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1949 mg | 41% | |
*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.
