French · Dessert
Vanilla Bean Ice Cream
A lightened no-churn vanilla bean ice cream built on strained Greek yogurt and whipped cream instead of a classic egg-custard base, with whey protein folded in to keep the texture scoopable and the protein count genuinely useful. Allulose stands in for most of the sugar to hold the calories down without the icy, hard-set texture that plain sugar reduction usually causes.
$1
15 minsPrep
0 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
231Calories
15.6gProtein
13gFat
21.6gCarbs
10.5gSugar
0gFiber
190mgSodium
37mgChol
8.1gSat Fat
216mgPotassium
201mgCalcium
0.1mgIron
0.5mcgVitamin B12
0.5mgVitamin C
0gPolyol
11gAllulose
0.7gAlcohol
Goes well with
Earl Grey Tea
local
Champagne or Crémant d'Alsace
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Chill a mixing bowl and the evaporated milk in the freezer for 20 minutes before starting.
2
Whisk the greek yogurt, chilled evaporated milk, allulose, sugar, vanilla extract, whey protein isolate and salt together in a bowl until completely smooth and the sweetener has dissolved.
3
In the chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
4
Fold the whipped cream through the yogurt mixture in three additions, keeping as much air in as possible, until no streaks remain.
5
Pour into a 500ml freezer-safe tub, smooth the top, and cover with a layer of baking paper pressed onto the surface before sealing with a lid.
6
Freeze for at least 6 hours or until firm, then let stand at room temperature for 5 minutes before scooping into 2 bowls of 2 scoops each.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g strained, full-fat greek yogurt
- 2.1 oz60g well chilled evaporated milk
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.8 oz22g allulose
- 0.3 oz8g sugar white
- 0.1 oz4g vanilla extract
- 0.6 oz16g vanilla or unflavoured whey protein isolate
- 0 oz0.5g salt
