Kids love ice cream, and so do we. This creamy chocolate version combines Greek yoghurt, egg yolks and a little maple syrup with Rhebuild, a whole-food protein blend rather than a protein isolate. A delicious way to enjoy ice cream with extra protein.
Makes 4 servings. Estimated macros per serving:
170 kcal · 17.5 g protein · 8 g carbohydrate · 7.5 g fat · 1 g fibre
Ingredients
- 2 pasteurised egg yolks
- 1 tablespoon maple syrup (20 g)
- 200 g Greek yoghurt, 5% fat
- 150 ml whole milk
- 4 heaped tablespoons RheStore RheBuild Protein Blend (60 g)
Method
- Blend all the ingredients until completely smooth.
- Pour into a Ninja CREAMi tub, keeping below the MAX FILL line. Cover and freeze on a level surface for at least 24 hours.
- Process using the Lite Ice Cream programme, following your model’s instructions.
- If the texture is crumbly, use Re-spin until creamy.
- Scoop and enjoy.
Estimated macros per serving
170 kcal · 17.5 g protein · 8 g carbohydrate · 7.5 g fat · 1 g fibre
Based on four equal servings. Use pasteurised yolks for this uncooked recipe.
