Korean · Dessert
Injeolmi Rice Cake Protein Ice Cream
A high-protein riff on Korean injeolmi flavours, where a whipped Greek yogurt and whey base stands in for churned ice cream, studded with soft cubes of glutinous rice cake and finished with a dusting of toasted soy flour.
$1
15 minsPrep
0 minsCook
255 minsTotal
MediumLevel
Nutrition per serving
265Calories
23.6gProtein
12gFat
16.2gCarbs
12.3gSugar
0.2gFiber
225mgSodium
34mgChol
7.4gSat Fat
185mgPotassium
193mgCalcium
0.4mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Korean-Style Rice Wine (Makgeolli)
local
Yuzu Citron Tea (Yuzu Cheong)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whip the heavy cream in a chilled bowl to soft peaks and set aside.
2
In a separate bowl, whisk the Greek yogurt, whey protein isolate, condensed milk, honey and salt until completely smooth with no lumps.
3
Fold the whipped cream gently into the yogurt-protein base in two additions, keeping as much air in the mixture as possible.
4
Dice the cooked glutinous rice cake into small 5mm cubes and fold through the base so they are evenly distributed.
5
Transfer the mixture to a small freezer-safe tub, smooth the top, and freeze for at least 4 hours or until firm.
6
Every 30 minutes for the first 2 hours of freezing, remove and stir firmly with a fork to break up ice crystals since this is a no-churn base.
7
Just before serving, scoop into bowls and dust the toasted soy protein isolate (toasted soy flour) over the top to mimic the traditional injeolmi coating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g greek yogurt
- 1.1 oz30g whey protein isolate
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.7 oz20g condensed milk
- 1.2 oz35g diced small, folded through glutinous rice cooked
- 0.2 oz5g toasted, for dusting (injeolmi coating) soy protein isolate
- 0.3 oz8g honey
- 0 oz0.5g salt
