Italian · Dessert
Espresso Drowned Vanilla Ice Cream
A protein-boosted, lightened take on affogato: a no-churn vanilla base built from strained Greek yogurt, whipped cream and a touch of condensed milk, sweetened with stevia and fortified with whey isolate, then drowned tableside under a hot shot of espresso.
$1
12 minsPrep
3 minsCook
315 minsTotal
EasyLevel
Nutrition per serving
230Calories
12.6gProtein
14.2gFat
13gCarbs
11.3gSugar
0.7gFiber
76mgSodium
39mgChol
8.8gSat Fat
232mgPotassium
152mgCalcium
0.4mgIron
0.4mcgVitamin B12
0.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Italian Cream Soda
local
Amaro Nonino
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Strain the Greek yogurt briefly through a fine sieve if watery, then whisk in the condensed milk, vanilla extract, sifted cocoa powder and stevia extract until completely smooth.
2
Whisk the whey protein isolate into the yogurt base a little at a time to avoid clumping, until fully dissolved.
3
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks, about 2 minutes.
4
Fold the whipped cream gently into the yogurt base in three additions, keeping as much air in the mixture as possible.
5
Spoon the mixture into a small airtight tub (about 500ml), level the top, and freeze for at least 5 hours or until firm.
6
Just before serving, pull two fresh shots of hot espresso.
7
Scoop the frozen base into two chilled glasses or bowls (2 scoops each, about 75g per scoop) and pour the hot espresso directly over the scoops at the table so it pools and partially melts the ice cream.
8
Serve immediately while the espresso is still hot against the frozen scoops.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g full-fat, strained greek yogurt
- 1.4 oz40g whipped to soft peaks heavy cream
- 1.1 oz30g condensed milk
- 0.1 oz3g vanilla extract
- 0.4 oz12g vanilla or unflavoured whey protein isolate
- 0.1 oz4g sifted cocoa powder
- 2.1 oz60g freshly pulled, hot espresso
- 0 oz1g stevia extract
