Description
This white chocolate raspberry protein ice cream is creamy, sweet, and simple to prepare at home. It is a high protein frozen dessert suitable for snacks or dessert.
Ingredients
- 1½ cups skim milk
- 2 scoops white chocolate flavored protein powder (about 60 grams)
- ½ teaspoon xanthan gum
- 10 drops liquid stevia
- ⅓ cup fresh raspberries
- 1½ ounces white chocolate bar finely chopped
Instructions
- Add the milk, protein powder, xanthan gum, and liquid stevia to a high speed blender or immersion blender cup. Blend until completely smooth.
- Pour the mixture into a freezer safe pint container and level the top.
- Freeze upright on a flat surface for at least 24 hours until fully solid.
- Remove the frozen base from the freezer. Process in a Creami style ice cream machine on light ice cream mode.
- If the texture appears crumbly, add 1 to 2 tablespoons milk and respin until creamy.
- Create a small well in the center of the ice cream. Add the chopped white chocolate and raspberries.
- Use the mix in function to evenly distribute the add ins.
- Serve immediately for a soft scoop texture.
Notes
- For best texture, make sure the base is fully frozen and the surface is flat before processing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blender and Ice Cream Machine
- Cuisine: American