High Protein Sesame Ice Cream

Discover a creamy, nutty indulgence with this High Protein Sesame Ice Cream, a unique twist on a classic frozen treat. Crafted with rich toasted sesame seeds and a velvety almond milk and cream base, this recipe blends wholesome ingredients with a boost of vanilla protein powder for a satisfying, high-protein dessert perfect for fitness enthusiasts and foodies alike. The toasted sesame seeds lend an earthy, nutty depth of flavor, while honey and vanilla extract provide subtle sweetness. With a silky, custard-like texture, this ice cream is churned to perfection and makes a sophisticated dessert or post-workout reward. Plus, it’s an excellent option for those seeking a dairy-light treat that's as nutritious as it is indulgent.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 100 grams sesame seeds
• 350 ml unsweetened almond milk
• 200 ml heavy cream
• 50 grams vanilla protein powder
• 100 grams granulated sugar
• 2 tablespoons honey
• 4 large egg yolks
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract

Directions

Step 1

Begin by toasting the sesame seeds in a dry skillet over medium heat for about 5-7 minutes until golden and fragrant. Allow to cool slightly, then grind into a fine powder using a spice grinder or food processor.

Step 2

In a saucepan, combine the almond milk, heavy cream, ground sesame seeds, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. Remove from heat.

Step 3

In a separate bowl, whisk together the egg yolks and salt until smooth. Slowly temper the yolks by adding a small amount of the hot cream mixture while whisking continuously. Gradually add more of the cream until about half has been mixed in.

Step 4

Return the tempered yolk mixture to the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C). Do not let it boil.

Step 5

Remove from heat and stir in the vanilla protein powder, honey, and vanilla extract until fully combined. Strain the mixture through a fine-mesh sieve into a bowl to remove any cooked egg pieces and sesame lumps.

Step 6

Let the ice cream base cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill completely.

Step 7

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Step 8

Transfer the ice cream to a lidded container and freeze for at least 2 hours or until firm before serving.

Nutrition Facts

Serving size	928.2 grams (928.2g)

Amount per serving	% Daily Value*
Calories	2285

Total Fat 152.10g	195%
Saturated Fat 56.80g	284%
Polyunsaturated Fat 26.50g
Cholesterol 963mg	321%
Sodium 1794mg	78%
Total Carbohydrate 154.40g	56%
Dietary Fiber 12.00g	43%
Total Sugars 137.50g
Protein 75.30g	151%

Vitamin D 203IU	1015%
Calcium 1112mg	86%
Iron 11mg	60%
Potassium 851mg	18%

*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: 59.8%

Protein: 13.2%

Carbs: 27.0%