High Protein Vanilla Bean Ice Cream
Indulge guilt-free with this High Protein Vanilla Bean Ice Cream, a creamy and flavorful twist on a classic dessert that's sure to satisfy your sweet tooth while boosting your protein intake. Featuring vanilla-flavored whey protein powder, rich almond milk, and the aromatic seeds of a real vanilla bean pod, this recipe redefines indulgence with wholesome ingredients. Sweetened with granulated erythritol for a lighter option, the luscious custard is skillfully thickened with egg yolks and cooked to perfection for a velvety, smooth finish. The optional xanthan gum enhances creaminess, while an ice cream maker transforms the mix into a dreamy scoopable treat. Perfect for fitness enthusiasts and dessert lovers alike, this high-protein ice cream is an easy-to-make, healthier alternative that doesn't skimp on flavor.
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Recipe Information
Ingredients
- 60 grams Vanilla-flavored whey protein powder
- 480 milliliters Unsweetened almond milk
- 240 milliliters Heavy cream
- 1 piece Vanilla bean pod
- 4 large Egg yolks
- 50 grams Granulated erythritol or sugar substitute
- 1 pinch Sea salt
- 1 teaspoon Xanthan gum (optional, for creamier texture)
Instructions
In a medium saucepan, combine the almond milk and heavy cream. Split the vanilla bean pod down the middle, scrape out the seeds, and add both the seeds and pod to the saucepan.
Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove the pan from heat and let the vanilla infuse for 5 minutes.
In a mixing bowl, whisk the egg yolks, granulated erythritol, and sea salt until smooth and pale yellow.
While whisking continuously, slowly pour a ladleful of the warm milk mixture into the egg yolk mixture to temper the eggs. Gradually add the rest of the milk mixture while whisking.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This can take about 5–8 minutes.
Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any egg solids and the vanilla pod.
Whisk in the vanilla-flavored whey protein powder and xanthan gum (if using) until completely smooth. Chill the custard in the refrigerator for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20–25 minutes.
Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours to firm up before serving.
Scoop and enjoy your high-protein vanilla bean ice cream!
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 212 mg | 16% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 83 mg | 2% | |
*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.
