Chocolate Protein Ice Cream
Whey protein makes this dessert protein-rich, while cocoa and 99% chocolate create a deep chocolate flavor. Heating the cream helps dissolve the sweeteners, and blending makes the mixture smooth. Freeze the ice cream in molds for at least 4 hours and let it soften briefly before serving.
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Inventory: Blender
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Servings: 2 (1 serving ≈ 106 gram)
Digestion time: 3 hour
Complete protein: ✔
Combine the cream 35% fat (75 g), erythritol (10 g), stevia (20 g), and vanilla (1 g), then bring the mixture to a boil.
Remove the mixture from the stove, add the chocolate 99% (25 g), and stir until it melts.
Add the cocoa powder (10 g) and stir until smooth.
Add the whey protein (70 g) and blend the mixture with an immersion blender.
Pour the mixture into two molds, cover, and freeze for 4 hours.
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