Vanilla Protein Ice Cream
Whey protein and egg yolk provide protein and a dense, creamy texture. Gentle heating without boiling thickens the base, while chilling it before adding the protein keeps the mixture smooth. Freeze individual portions for at least 4 hours and let them soften slightly before serving.
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Inventory: Blender
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Servings: 2 (1 serving ≈ 116 gram)
Digestion time: 3 hour
Complete protein: ✔
Combine and blend the cream 35% fat (90 g), egg yolk (40 g), erythritol (10 g), stevia (20 g), table salt (1 g), and vanilla (1 g).
Heat the mixture over low heat until it lightly thickens, at a gentle temperature, for about 5 minutes.
Chill the base in the refrigerator for 30 minutes.
Add the whey protein (70 g) and blend the base again.
Pour the mixture into two molds, cover, and freeze for 4 hours.
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