Raspberry Almond Chocolate Protein Ice Cream

If you’re anything like me, this may sound very familiar…

You’re in the middle of an intense work-out, it’s waaaay hot, you’re sweating bullets, working really hard, giving it your all, then suddenly, you get a major craving for this:

That craving is so intense, it’s all you can think about. Oh how you wish you could just give in and indulge in a great big bowl of ice cream right after you’re done suffering. But there’s no way you could possibly do that and ruin all those efforts that you’ve just put into it, now, could you?

Then you start thinking: Why oh why isn’t ice cream healthy and good for you? Why in the world wasn’t it created that way? How very unfair!

Well, you see, I like my ice cream so much that I decided to start working on that…

What you are looking at now is actually my first attempt at making ice cream that is good for you. I would even go as far as saying that I would actually highly recommend this one as a post work-out snack!

Would you believe me if I told you that an 85g scoop of that beautiful ice cream will supply you with over 16g of protein? Yet, it will only set you back a little less than 120 calories and 4 grams of fat, most of which comes from the almonds and coconut, so that number could easily be brought down still if you wanted to…

This ice cream is in fact nothing more than a protein shake with a few added goodies, that I took for a little spin in my ice cream churner, with very satisfying results; I mean, the taste is simply out of this world, right up there with the best ice creams I’ve had the pleasure of tasting in my life. The texture, however, might need a little bit more work…

I don’t know if it’s because of the high protein contents, but this one really freezes rock solid. And I do mean ROCK solid.

Even when it was just done churning, there was this thick layer that had clung solid to the walls of the tub and I had to actually let it melt some in order to finally be able to remove it… Then, once it sat in the freezer for a while, it got so hard that it was absolutely impossible to scoop it out. I had to let it soften up on the counter for a few hours, scoop it onto a cookie sheet that I had lined with parchment paper, then put the pre-scooped ice cream back in the freezer. When the scoops were frozen solid, I transferred them to an airtight plastic container.

It’s not such a bad thing though… all you need to do is take it out ahead of time. You take 2 or 3 frozen scoops out of the freezer and leave them in the fridge for an hour to an hour and a half. So by the time you are done working out, your ice cream has had just enough time to, in my opinion, get to the perfect consistency. Nice and firm but quickly melts in your mouth.

Or, if you need your fix in a hurry, 15 minutes on the counter will get you very similar results.

All in all, for a first attempt, I must say that I am fairly satisfied. Now I need to work on a way to have this baby “dig in whenever you want even if it’s first thing in the morning” ready.

Oh, the dream! To be able to eat ice cream for breakfast and not feel guilty about it in the least! :)

 

INGREDIENTS
(Yeld 14 scoops)

  • 500g 1% cottage cheese
  • 2 cups unsweetened soy milk
  • 4 scoops (120g) chocolate whey protein powder
  • 1/3 cup dark cocoa powder
  • 1 tbsp pure vanilla extract
  • 40g toasted almonds, crushed
  • 30g fresh coconut shavings
  • 75g frozen raspberries

INSTRUCTIONS

  1. In a food processor, blend cottage cheese until it becomes really smooth and creamy. Scrape the sides several times to make sure you get every last bit of cheese.
  2. Add soy milk, protein powder, cocoa powder and vanilla. Continue blending until very well combined.
  3. Transfer to ice cream churner and let the mixture turn until it sets, about 20-25 minutes. Add almonds, coconut and raspberries and continue churning for about 30 seconds.
  4. Transfer the ice cream to a plastic container and put in the freezer to firm up, about an hour. If some of the ice cream has clung to the churner’s tub, let it sit until it’s soft enough to be removed then incorporate it manually to the rest of the ice cream that is in the freezer.
  5. Form nice ice cream scoops and place them on a cookie sheet that’s been lined with parchment paper. Put the scoops in the freezer until they are completely set, at least 2-3 hours.
  6. Transfer pre-scooped ice cream to an airtight plastic container.

 

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Comments

  1. says

    Yum, that looks amazing! I especially love your photography with this one(although it really is always awesome :D) Great stats on this too. Traditional ice cream stays soft because of fat and/or sugar so that would be why yours was so hard. To make it soft without making it full of fat or sugar you can try adding alcohol of some kind, but just a small amount. I’ve never tried it, that’s just what I heard. You may not want to add that to your post workout meal though, haha!

    • says

      Thanks Heidi, you are too kind! :D

      I knew about the alcohol thing, it can even prevent ice cream from freezing altogether if you use too much… but I erm, don’t really want to add booze to that one, you see! ;) I think I will be looking for alternate options! I have to make this one work! HAVE TO! :D

  2. says

    Frozen protein shakes! This sounds so cool! I’m definitely with you on the post-workout ice cream cravings, so this sounds perfect. Delish!!

  3. Raylene says

    Wow, this would be perfect for my ice-cream-addict-new-to-the-gym boyfriend. Is there any way to make it without an ice cream churner though? :/

    • says

      If you do a search on the Internet, you will find many sites that will describe various techniques to make ice cream without a churner. like this one, for instance. However, I don’t know how well any of those techniques would work with this particular ice cream… Best way to find out is to give it a try, I guess. ;) If you ever do, please let me know how it went!

  4. says

    aw this looks and sounds amazing! i’d love to make it for my brother sometime (if only i had an ice cream machine :/) as he is always looking for protein-packed, healthy food that is tasty, well I am too, but i actually like vegetables and he prefers hotdogs… :p

    • says

      Yep! That’s exactly where I got them. I love that store too! They’re a bit pricey (well, here in Canada at least) but they have such nice things. I could spend a fortune every single time I set foot in that store!!!

  5. Karen says

    Hi there, the ice cream looks wonderful.
    How about adding sweetened milk to add a bit of sugar or trying agave syrup?
    Will be trying this out this week on my days off.
    Thank you.

    Karen (Surrey, B.C.)

  6. Britney says

    I thought this was delicious. I am really picky with desserts and never satisfied with the healthy alternatives for dessert, they never seem to be the same! The recomendation of eating just one little sqaure of chocolate doesn’t work for me so I really appreciate this recipe. This, along with a raw browine recipe I have really maek me feel like I’m indulging in their fattier counterparts without the guilt! I forgto the protien poweder, but it was awesome. I think I’ll try it next time with just a punch of pureed strawberries to give it a lttle strawberries and cream effect. Thanks for the recipe!

    • says

      YAY! So happy you liked! Did you also have the same problem with the ice cream freezing rock solid? Maybe it didn’t freeze as much given that you forgot to add the protein powder? You strawberry swirl sounds yummy… I might very well let that inspire my next batch! Thanks for your great feedback and inspiration! :D

  7. Andrea says

    Hey Sonia, I was wondering if you ever made this again, and if so did you change anything about it that made you like it better? Just curious! :) I have an ice cream maker on my Christmas list! I want to try making this without the ice cream maker, but I would hate for it not to work out!

  8. says

    OH MY GOD! How have I not seen this?! AAAH! I have to make room in the freezer for the ice cream bowl. But I want to make this NOW! Oh my gosh oh my gosh oh my gosh. So excited. This is totally healthy enough for breakfast for me. Why did I see this at the end of the summer?! Nooo.

    Oh and my husband has requested I make copycat Pizza Hut pan pizza recipe for his return on Friday. It’s admittedly my favorite too but I don’t need to eat 800 calories of pizza so I’m gonna make him half and then make your grain free pizza for me and make him try it. Hopefully it’ll get a thumbs up. We have pizza every week so it’s a big deal. Eeee! I’m so excited. Ice cream and pizza. I hope I can get the freezer ready by Friday and have pizza and ice cream. Naughty girl. But it’s a celebration! :D

    Oh and this didn’t freeze rock hard because of the protein but because it doesn’t have tons of cream. Every frozen yogurt I’ve made is the same way. Every actual ice cream I’ve made (I’m ashamed to admit I’ve tried about half the recipes in The Perfect Scoop, but with a reduced number of yolks) have all been nice and scoopable, even from the deep freeze. So it’s a healthy ice cream thing!

    • says

      So it’s the fat that makes ice cream so delightfully creamy and scoopable. Argh. I have to find a way to make low fat, healthy, scoopable ice cream! Or at the very least, add good fat to it.

      I’ll keep working on it.

      Can’t wait to hear about Friday, your pizza and ice cream day! Make sure you tell me EVERYTHING!!!! I want to know! Well, ok, SOME details you can keep to yourself, but all that is food related, you have to share!

      Oh, and not to toot my own horn, but this ice cream really was THE BOMB! I can’t even believe I only made it that one time. It was so good. I still get cravings for it sometimes. I hope you like it too! :)

      • says

        If you have cravings, why don’t you make it? It seems super healthy to me! I’m preparing a surprise party for Sunday, meaning no room in the freezer. So that means this’ll have to wait until next week. But I’ll tell you what happens with the pizza!

        And I can’t think of any healthy fats that would work nicely in ice cream but if anyone can do it, you can. Oh and I’m sure the billion of egg yolks helps. There was a definitely difference when I’d make the same recipe with 3 or 6 yolks. Ice cream is just one of those things for me where I say I don’t care. Give me a scoop or two of the real stuff and I’ll be content for a while! No healthy ice cream can come close to gelato. It’s sad, really. :(

  9. says

    And oh! Oh! It looks so creamy! Just like real ice cream! And for once, I have all the ingredients for your recipe. I don’t have to go out and search for something. :) GOSH DARN IT! I’m going to the freezer now and choosing a big piece of meat to drag out for tomorrow to start making room. And I love your pre made scoop tip. That’s genius!

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