Blueberry Ice Cream
A high-protein blueberry ice cream made with Greek yoghurt and whey protein.
⏱️ Prep: 10 min🍳 Cook: 0 min
Nutrition
per 1 scoop172
Calories
21g
Protein
18g
Carbs
3g
Fat
Ingredients
| 170 g | plain Greek yoghurt (0-5% fat) | |
| 150 ml | semi-skimmed milk | |
| 30 g | vanilla whey protein powder | |
| 160 g | fresh or frozen blueberries | |
| 20 g | honey | |
| 1 teaspoon | 5 ml | lemon juice |
| 1/2 teaspoon | 2.5 ml | vanilla extract |
Instructions
- Place the blueberries in a blender and blend briefly until they form a smooth purée.
- Add the Greek yoghurt, semi-skimmed milk, vanilla protein powder, honey, lemon juice and vanilla extract. Blend again until the mixture becomes smooth and evenly combined.
- Pour the mixture into the Ninja CREAMi tub and level the surface. Place the lid on the tub and freeze for 24 hours until fully solid.
- Remove the frozen tub from the freezer and install it in the Ninja CREAMi according to the machine instructions.
- Select the ICE CREAM programme.
- If the texture appears slightly crumbly after processing, run RE-SPIN once to achieve a smoother, creamier consistency.
- Once processing is complete, serve immediately or return the tub to the freezer briefly for a firmer scoop.