Protein-Packed REAL Ice Cream

Ice Cream with strawberry toppings.

The plundge to create a good "guiltless" ice cream recipe started for us when we were looking in the aisles of the grocery store and reading all the ingredients of the "healthy" ice creams. It felt like we were trapped between two choices: macro-friendly options that had chemicals or artificial ingredients; or whole food real ingredient ice creams that would be "too expensive"calorically. We knew there had to be a better option, or at least a good middle ground, so we created one. Through a few months of testing out recipes we created a good base vanilla ice cream, where we didn't have to compromise on creaminess, flavor, or macro profiles. So while this is just a plain vanilla ice cream, it opens the doors to all kinds of different flavors we can make in the future. So please enjoy, Iron MadeIn's vanilla ice cream recipe, top it with some delicious fresh fruit from your garden if you need more than just vanilla. We hope you are encouraged to explore how to make delicious foods work with your goals and not against them.

Nutrition:

*Please note that if you use different ingredients you may have a different nutrition profile.

About 8.5 servings per batch: serving size is 100g

344 kcal, 14.1g Protein, 24g Carbohydrates, 23.2g Fat

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Ingredients:

• 245g Organic Non-Fat Milk

• 90g Vanilla Whey Protein Powder

• 225g Organic Low-fat Cottage Cheese

• 2cups Organic Heavy Cream

• 3 Pasture Raised Eggs

• 2tsp of vanilla extract (or a good sized splash if you like a strong vanilla flavor)

• 1cup Organic Brown Sugar

• 2cups Organic Cane Sugar

  
  

Prep:

1. The day before, freeze your bowl and paddle attachment of your ice cream mixer. These items should have at least 24 hours in the freezer prior to use.

Recipe:

1. Measure, place, then mix your sugar and eggs in a medium to large bowl.

2. Beat your eggs into the sugar until thick and visually pale. This should take at least 5 minutes.

3. In a blender take your cottage cheese and blend until smooth in texture. Once smooth pour in the nonfat milk while still blending. If your blender isn't large enough, you can pause periodically and add milk as you go. Once the milk is incorporated start sprinkling in the whey protein continuously if your blender is large enough to leave the top off or gradually if not, we want to make sure that protein is blended well throughout the dairy mixure.

4. Mix in the dairy mixture from the blender into the bowl until blended, then mix in the heavy cream and vanilla.

5. Move the batter to the refrigerator to chill for 4 hours, cover the bowl with a lid or wrap when placing in the fridge to prevent any contamination during the chill out.

6. Remove the bowl and paddle attachment from your freezer and hook up to your standing mixer.

7. Pour the cold custard mixture into your frozen ice cream maker attachement and churn for 25 minutes. Depending on the room temperature (as ice cream tends to be a treat for hot days) you may want to add time to your churning, keep and eye on the ice cream, if the room is too warm you will want to stay closer to 25 minutes, if it is very cool out you can push towards 30 minutes or more. Your ice cream should start to have some gritty texture. If the room is on the warm side it will have a little melt.

8. Transfer the ice cream into freezer friendly containers and freeze until firm. *when defrosting ice cream give yourself about 3 minutes on the counter for easy scooping