Vanilla Bean Protein Ice Cream

Name: Vanilla Bean Protein Ice Cream
Yield: 4 servings
Ingredients: 480 mL Darigold FIT nonfat milk; 400 g Plain nonfat Greek yogurt; 80 g Unflavored whey isolate; ready-to-eat, compare sodium; 40 g Honey; 4 g Vanilla extract; 0.6 g Food-grade xanthan gum; generic model; 0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Vanilla Bean Protein Ice Cream

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

211.6calories

34.3g protein

16.9g carbs

0.6g fat

Sodium: 110 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

480 mL Darigold FIT nonfat milk
400 g Plain nonfat Greek yogurt
80 g Unflavored whey isolate; ready-to-eat, compare sodium
40 g Honey
4 g Vanilla extract
0.6 g Food-grade xanthan gum; generic model
0.2 g Pure monk fruit extract powder; use label conversion, not cup-for-cup blend

Cooking instructions

Blend all ingredients until smooth, sprinkling xanthan in while blending to avoid lumps. Chill 1 hour. Preferred method: churn in an ice-cream maker according to its capacity and instructions, in batches if needed. Divide the entire finished batch into four equal portions and freeze 1-2 hours to firm. Without a churn, reserve 80 mL of the measured milk; freeze the remaining blended base in small cubes, then blend those cubes with the reserved milk in a blender rated for frozen food, working in batches and using its tamper. Serve as soft serve or freeze briefly to firm. For a CREAMi, use only the program, fill line and freeze time specified by your model; this batch may need multiple containers. Do not put a loose frozen block or plain ice into a CREAMi. No extra milk, candy or toppings are included.

Meal-prep storage

Freeze promptly, individually wrapped or airtight, at 0 F or below; aim to use within 2 weeks for texture. Let a portion soften 5-10 minutes before eating. Low-fat, lower-sugar bases freeze harder than commercial ice cream. Do not refreeze melted ice cream.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A lower-fat frozen protein dessert, not a claim to meet the legal standard for commercial ice cream. Measured honey helps reduce iciness; monk fruit sweetens but does not provide sugar's freezing-point or texture effect.

New development recipe; texture, exact product labels and finished yield need kitchen validation.

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