High Protein Sesame Ice Cream
Indulge in the rich, nutty flavors of High Protein Sesame Ice Cream—a creamy and satisfying frozen treat that combines wholesome sesame seeds with a protein-packed twist. Perfectly balanced with toasted sesame seeds, smooth vanilla protein powder, and a hint of honey, this gourmet ice cream is both indulgent and nutritious. The recipe incorporates almond milk and heavy cream for a luscious texture, while egg yolks lend their signature richness to the custard base. Ideal for fitness enthusiasts and foodies alike, this ice cream delivers a flavorful way to boost your protein intake without sacrificing dessert cravings. Whether served solo or topped with sesame praline crunch, it’s a unique and elegant treat that's sure to impress.
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Recipe Information
Ingredients
- 100 grams sesame seeds
- 350 ml unsweetened almond milk
- 200 ml heavy cream
- 50 grams vanilla protein powder
- 100 grams granulated sugar
- 2 tablespoons honey
- 4 large egg yolks
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Begin by toasting the sesame seeds in a dry skillet over medium heat for about 5-7 minutes until golden and fragrant. Allow to cool slightly, then grind into a fine powder using a spice grinder or food processor.
In a saucepan, combine the almond milk, heavy cream, ground sesame seeds, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. Remove from heat.
In a separate bowl, whisk together the egg yolks and salt until smooth. Slowly temper the yolks by adding a small amount of the hot cream mixture while whisking continuously. Gradually add more of the cream until about half has been mixed in.
Return the tempered yolk mixture to the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.
Remove from heat and stir in the vanilla protein powder, honey, and vanilla extract until fully combined. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg pieces and sesame lumps.
Let the ice cream base cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 137.5 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1112 mg | 86% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 851 mg | 18% | |
*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.
