French · Dessert
Chocolate Protein Gelato
A dense, cocoa-rich no-churn gelato built on Greek yogurt and whey protein instead of cream and egg yolk, with a fold of whipped cream and condensed milk giving it the soft-set, scoopable body of a classic French-style gelato without the traditional custard base.
$1
15 minsPrep
0 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
260Calories
21.7gProtein
14gFat
15gCarbs
10.2gSugar
3gFiber
288mgSodium
39mgChol
8.7gSat Fat
316mgPotassium
212mgCalcium
1.3mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Guinness Draught Stout
local
Italian Espresso
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whip the heavy cream in a chilled bowl with a hand mixer to soft peaks, about 2 minutes, then set aside.
2
In a separate bowl, whisk the Greek yogurt, whey protein concentrate, cocoa powder, condensed milk, vanilla extract and salt together until completely smooth with no lumps of powder or cocoa remaining.
3
Fold the whipped cream through the chocolate-protein base in three additions, cutting and turning gently to keep as much air in as possible.
4
Transfer the mixture into a small freezer-safe tub (about 500ml), smooth the top, and cover with a lid or cling film pressed to the surface.
5
Freeze for at least 4 hours or until firm enough to scoop.
6
Let the tub sit at room temperature for 3-5 minutes before scooping into 4 scoops of about 50g each to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g greek yogurt
- 1.1 oz30g whey protein concentrate
- 0.6 oz16g cocoa powder
- 0.7 oz20g condensed milk
- 1.1 oz30g whipped to soft peaks heavy cream
- 0.1 oz3g vanilla extract
- 0 oz1g salt
