High Protein Espresso Ice Cream

Indulge in the rich, creamy decadence of High Protein Espresso Ice Cream—a dessert that satisfies your sweet tooth and supports your fitness goals! This recipe combines the bold, robust flavor of instant espresso with the velvety smoothness of a classic custard-based ice cream, all boosted with whey protein isolate for a high-protein punch. Perfectly balanced with whole milk, heavy cream, and a hint of vanilla, this gourmet-worthy treat delivers a luscious texture while packing a nutritional edge. Whether you're fueling up post-workout or treating yourself to a guilt-free indulgence, this easy-to-make ice cream offers the perfect harmony of flavor and functionality. Ready in just 20 minutes of prep time, let this protein-packed espresso ice cream elevate your dessert game.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 cup Whole milk
• 1 cup Heavy cream
• 0.5 cup Whey protein isolate (vanilla or unflavored)
• 2 tablespoons Instant espresso powder
• 0.5 cup Sugar
• 4 Egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just about to simmer, stirring occasionally.

Step 2

In a separate bowl, whisk the egg yolks, sugar, and salt until the mixture becomes pale and thick.

Step 3

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This process is called tempering.

Step 4

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon. This should take about 8-10 minutes. Do not let it boil.

Step 5

Remove the saucepan from the heat. Stir in the instant espresso powder until fully dissolved, then add the vanilla extract.

Step 6

Allow the mixture to cool slightly, then transfer it to a blender.

Step 7

Add the whey protein isolate to the blender and blend on high until completely smooth and the protein is fully incorporated.

Step 8

Strain the mixture through a fine-mesh sieve into a bowl, to remove any curdled bits, ensuring a smooth texture.

Step 9

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until completely chilled, at least 4 hours or overnight.

Step 10

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 11

Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm, before serving.

Nutrition Facts

Serving size	788.5 grams (788.5g)

Amount per serving	% Daily Value*
Calories	2049

Total Fat 108.20g	139%
Saturated Fat 58.90g	295%
Polyunsaturated Fat 0.30g
Cholesterol 1027mg	342%
Sodium 995mg	43%
Total Carbohydrate 127.30g	46%
Dietary Fiber 0.00g	0%
Total Sugars 116.50g
Protein 118.80g	238%

Vitamin D 181IU	903%
Calcium 793mg	61%
Iron 3mg	15%
Potassium 1267mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 24.3%

Carbs: 26.0%