🍦 Vanilla Ice Cream

A Simple, Protein-Rich Ice Cream with Classic Flavour and a Creamy Texture

This Vanilla Ice Cream brings you all the smoothness of a classic dessert—with a nutritious twist. Made with soy yogurt, protein powder, and crunchy nuts, it’s easy to prepare and freezes into a creamy delight. Plus, the addition of xanthan gum ensures a stable, scoopable consistency without dairy or complicated tools.

Kitchen Tools

• Hand blender

• Freezer-safe container with lid

Ingredients

• 3 tablespoons soy yogurt

• 1 scoop (approx. 25–30 g) protein powder (vanilla-flavoured, if possible)

• 3 nuts (e.g., cashews or almonds)

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon xanthan gum

• 2 ice cubes

Instructions

1. Start with ice: Place 2 ice cubes in the blender and crush well until you get small ice shards.

2. Add remaining ingredients: Add the soy yogurt, protein powder, nuts, vanilla, and xanthan gum.

3. Blend until smooth: Blend everything again until you achieve a thick, creamy consistency.

4. Initial chill: Pour the mixture into a container with a lid and place it in the freezer for 30 minutes.

5. Stir and refreeze: Remove, stir the mixture gently with a spoon to break up ice crystals, then return it to the freezer for another hour.

Serving Ideas

• Top with cinnamon or cocoa nibs

• Drizzle with nut butter or a fruit compote

• Serve in a chilled bowl or a waffle cone

Storage

Store in the freezer for up to 3 days. Let sit at room temperature for a few minutes before scooping if it becomes too firm.

This Vanilla Ice Cream is simple, smooth, and loaded with goodness—perfect for a guilt-free frozen treat any time of day!