The 30g Protein Secret Guilt Free Creamy Strawberry Ice Cream
In this edition of "Healthy Can Be Delicious," we are breaking the mold. We’ve developed a Strawberry Ice Cream that packs a massive 30 grams of protein and clocks in at around 800 calories for the entire batch. It’s rich, refreshing, and most importantly uses a unique "Nut & Cheese" base that mimics traditional dairy creaminess without the heavy fat content.
Servings: 4
Ingredients
- The Creamy Base Soaking Mix:
- 1/2 cup Puffed Water Lily Seeds Fox Nuts/Makhana
- 10 –12 Raw Cashews
- 10 –12 Blanched Almonds peeled
- 1 cup Whole Milk or Creamy Oat Milk
- The Flavor & Protein Blend:
- 2 cups Fresh Strawberries hulled and halved
- 1/2 cup Paneer Mild Farmer's Cheese, diced into small cubes
- 1 tsp Vanilla Extract
- Optional: 1–2 drops Stevia or Monk Fruit sweetener if strawberries are tart
Instructions
- The Softening Soak: Combine fox nuts, cashews, and peeled almonds in a bowl. Pour the milk over them and let soak for at least 30 minutes until the seeds are soft.
- Prepare the Fruit: Wash and hull the strawberries. Cut them into halves or quarters to help the blender process them easily.
- The High-Power Blend: Transfer the entire soaked nut-and-milk mixture into a blender. Add the strawberry pieces, paneer cubes, and vanilla extract.
- Emulsify: Blend on high speed for 1–2 minutes until the mixture is completely smooth, vibrant pink, and has a thick, milkshake-like consistency. Ensure there are no visible nut fragments.
- Mold & Set: Pour the smooth mixture into popsicle molds or a shallow freezer-safe container. Tap the molds gently on the counter to remove air bubbles.
- Deep Freeze: Place in the freezer overnight or for at least 8–10 hours until completely firm.
- Serve: Remove from the freezer 5 minutes before eating to allow the natural fats to soften slightly for a creamier mouthfeel.