French · Dessert
Chocolate Ice Cream, Low-Calorie
A dense, fudgy chocolate ice cream built on strained Greek yogurt and whipped evaporated milk instead of cream, with a dose of whey protein concentrate standing in for the fat a churned version would rely on. No ice cream maker needed - just a freezer, a fork, and patience.
$1
10 minsPrep
0 minsCook
250 minsTotal
EasyLevel
Nutrition per serving
202Calories
15.3gProtein
7.6gFat
21.9gCarbs
16.7gSugar
3.3gFiber
273mgSodium
19mgChol
4.7gSat Fat
349mgPotassium
203mgCalcium
1.4mgIron
0.5mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Banyuls
local
Espresso
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the chilled evaporated milk in a cold bowl for about 3 minutes until it noticeably thickens and doubles in volume - this aerated structure is what replaces an ice cream maker.
2
Sift the cocoa powder into the whisked evaporated milk to avoid lumps, then whisk in the sugar, whey protein concentrate, vanilla extract and salt until fully smooth and glossy.
3
Fold in the strained Greek yogurt in three additions, using a gentle folding motion to keep as much air in the mixture as possible.
4
Transfer to a small freezer-safe tub (about 500ml), level the surface, and cover with a layer of cling film pressed directly onto the mixture.
5
Freeze for at least 4 hours, stirring firmly with a fork at the 30-minute and 60-minute marks to break up ice crystals before it sets fully.
6
Let sit at room temperature for 5 minutes before scooping into bowls to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.3 oz150g full fat, strained greek yogurt
- 2.1 oz60g chilled evaporated milk
- 0.6 oz18g sifted cocoa powder
- 0.7 oz20g sugar white
- 0.4 oz12g chocolate flavour whey protein concentrate
- 0.1 oz4g vanilla extract
- 0 oz1g salt
