Blender Berry Protein Ice-Cream

Recipe Tips

This blender ice cream is incredibly versatile – you can use either full-fat yogurt or coconut yogurt for a dairy-free option.

We are using raspberries but you could use any berries including strawberries, blueberries, blackberries or even blackcurrants. This Blender Blackberry Ice Cream and Strawberry & Crème Fraîche Blender Ice-Cream are just some of the many variations you can try. Blackcurrants with strawberries is another great combination that works well in smoothies and will be just as delicious in ice cream.

To achieve that irresistible creaminess and boost its protein content, we've added either collagen powder, whey protein powder or egg white protein powder. Choose the option that suits your dietary preferences, and you'll still end up with a velvety texture that will keep you coming back for more.

To sweeten this dessert without the guilt, we rely on Allulose syrup or powdered Allulose, a natural and sugar-free alternative. Don't want to use any sweeteners!? No problem, simply skip it altogether.

The subtle hint of sugar-free vanilla extract enhances the overall flavor, making this ice cream an absolute crowd-pleaser for all ages. Instead of vanilla you can even use finely grated lemon zest

As a bonus, you can customize the texture to your liking. If you prefer a slightly thicker consistency, pop it in the freezer for an hour or two after blending. The result? An ice cream that scoops perfectly and melts in your mouth, offering the ultimate frozen treat experience.

The best part? You can store it in the freezer for up to three months, allowing you to enjoy this scrumptious treat whenever the craving hits.

Nutritional values (per serving, about ³/₄ cup/ 200 g/ 7.1 oz)

Macronutrient ratio: Calories from carbs (13%), protein (30%), fat (57%)

Ingredients (makes 5 servings)

• 2 cups frozen raspberries or any other berries (300 g/ 10.6 oz)
• 1 cup 5% fat Greek yogurt or coconut yogurt (250 g/ 8.8 oz)
• ¹/₂ cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)
• ¹/₂ cup collagen powder or whey protein powder (50 g/ 1.8 oz)
• 4 tbsp Allulose syrup (60 ml/ 4 fl oz) or powdered Allulose
• 1 tbsp sugar-free vanilla extract

Instructions

1. You'll need just 6 ingredients: frozen raspberries, full-fat yogurt (or coconut yogurt), heavy whipping cream (or coconut ream), collagen powder (or whey protein powder), Allulose and vanilla extract. If you have fresh raspberries, place them in the freezer for about 2 hours.
2. Place the frozen raspberries in a food processor and pulse until the mixture resembles raspberry ice/snow.
3. Process until smooth and creamy.
4. It will be quite soft, almost the consistency of a frostino so if you prefer it thicker, transfer to a container and freeze for an hour or two.
5. Serve and optionally top with a few fresh or frozen raspberries. Store in the freezer in a sealed container (or single-serve jars) for up to 3 months. Allow to sit at room temperature for a few minutes before serving.

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