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Protein ice-cream

Execution Time 5 min

Cooking Time 10 min

Difficulty Easy

Perfect as a post-workout snack or an afternoon snack, these protein ice creams give you a guilt-free moment of sweetness.

Features

Nutritional Values

AVERAGE NUTRITIONAL VALUES per 100 g
Energy	kJ	Kcal
Energy	891	213
Fats	13	g
of which saturated fatty acids	8,6	g
Carbohydrates	19	g
of which sugar	2,1	g
Fibres	2,4	g
Protein	14	g
Salt	0,1	g

Ingredients

FOR 6 VANILLA ICE CREAMS

Skimmed milk or alternative milk 200 g
Greek yoghurt 100 g
BPR Nutrition vanilla whey protein 60 g
Erythritol 10 g
Xanthan gum powder 2 g
Insert dehydrated cherry powder 30 g

CHOCOLATE GLAZE

Dark chocolate 300 g
Flaxseed oil 30 g

EXTRACT

Granules as desired

Preparation

1 Put all the ingredients for ice cream into a container: milk, yoghurt, protein, erythritol and xanthan gum, (xanthan gum can be found in organic shops and if you don't have a precision balance you can put 1/2 teaspoon of powder in the recipe).

2 Blend everything very well with an immersion blender for at least 1 minute.

3 Place the mixture in the moulds until half full, add dehydrated dried fruit inside, such as raspberries, cherries, mango age, you can find them in organic shops, then fill the mould to the edge, insert the wooden stick and place in the freezer until completely frozen.

4 For the icing, melt the chocolate in the microwave with the oil, being careful not to burn it, so use the microwave on medium power and stir every 30 seconds at the most.

5 Dip the stick still well frozen in the chocolate and wait 2-3 seconds for the chocolate to set before placing it on a tray or plate with baking paper.

6 If you want to add sprinkles to the outside of the stick, do this as soon as the stick is removed from the melted chocolate.

7 Store in the freezer.

Prepared with

Extreme Isowhey WPI Vanilla Cream

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