Berry Protein Ice Cream
Strawberry adds fiber and vitamin C, while whey protein increases the protein content of the dessert. Pectin binds the berry puree, and brief cooking followed by chilling helps create a firm texture. Let the portions soften slightly at room temperature before serving.
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Inventory: Blender
417
Servings: 2 (1 serving ≈ 133 gram)
Digestion time: 3 hour
Complete protein: ✔
Blend the strawberry (100 g) into a puree.
Mix the erythritol (10 g), stevia (20 g), and pectin (5 g), then sprinkle the mixture into the strawberry puree in a thin stream.
Bring the berry mixture to a boil and cook for 2–3 minutes.
Add the lemon (10 g) and cream 35% fat (50 g), then cook for 1 more minute.
Chill the berry base in the refrigerator for 30 minutes.
Add the whey protein (70 g) and blend the base.
Pour the mixture into two molds, cover, and freeze for 4 hours.
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