High protein ice-cream for breakfast?
You bet! That’s what I’ll be eating in the heat of summer with loads of fruit.
In our Facebook Private Group, we were discussing making sure we get enough protein to keep the liver functioning properly. One member complained that she struggles to get it all in because she doesn’t always feel like it. So I asked the question:
“If it was ice cream with fruit & chocolate on top would you feel like it then?”
Absolutely she would, and so would I. Which is the beauty of the Ray Peat style of eating, because both dairy and sugar are encouraged for a fast metabolism. We just have to keep the fat intake balanced though, so that the good carbs can be processed in the body properly.
So the standard recipe of cups of cream and sweetened condensed milk for ice cream doesn’t work here for the amount of protein we are trying to reach. Or if you are watching your weight, then the fat level would quickly exceed your daily tally in a few mouthfuls. So we have to switch it up, and give it the same creamy texture and sweet taste without all the fat.
So I’ve done it by adapting my Sweetened Condensed Milk Low Fat Ice Cream recipe and switching out some of the skim milk for low fat cottage cheese.
High Protein Ice Cream
- Stick blender
- 1 cup Skim Milk
- 1 400g can Skim Sweetened Condensed Milk
- 2 cups Skim Cottage Cheese
- 1 tsp vanilla extract
- 1/4 tsp salt
- Over medium heat, pour in the skim milk, vanilla extract and salt. Slowly tip in the Skim Sweetened Condensed Milk and stir constantly.
- Heat to just before a simmer.
- Remove from heat. Then add the cottage cheese. I tried mixing it first with a spoon but it doesn't really blend until you give it a whiz with the stick blender. Do this for a minute or so and it really thickens up.
- Pour into a plastic container, or four individual ones so you can portion your servings.
- Freeze overnight.
- Leave out of the freezer for at least 15 minutes prior to serving to make it more pliable.
- For a super smooth taste, run it through the food processor to give it the consistency of a soft serve ice cream.
Total nutrition details
81 grams protein
280 grams carbs
3 grams fat
Yields 4 cup serves
1 cup nutrition
20 g protein
70 g carbs
You can also add hydrolysed gelatin to this to bump up the protein a little more. Add 2 TBS gelatin to the first step in the milk mixture. This will add 16 grams more protein to the whole batch.
So the protein count per serves moves up to 24g.
This is the Barambah Organics Cottage Cheese I use. It has no added nasties and it’s only downfall is non-animal rennet. However I don’t get any issues or irritation from it, so it’s good for me.
Now be aware, the finished ice cream has a bit of a tang to it. Kind of like frozen yogurt. If that is not to your liking then by all means add all kinds of other flavours like chocolate or maple syrup. I like to start with the vanilla base, because you can always experiment further from there.
For the chocolate topping I use, there is a recipe in my Sweet Treats book for a chocolate sauce that is low fat and resembles chocolate icing. You can go with a higher fat option and make my homemade chocolate . So keep your eyes open for that!
So I hope this helps you reach your protein goals!