Raspberry Icecream
A high-protein raspberry ice cream made with ricotta cheese and whey protein.
⏱️ Prep: 10 min🍳 Cook: 0 min
Nutrition
per 1 scoop168
Calories
19g
Protein
16g
Carbs
5g
Fat
Ingredients
| 200 g | ricotta cheese (light) | |
| 140 ml | semi-skimmed milk | |
| 30 g | vanilla whey protein powder | |
| 160 g | fresh or frozen raspberries | |
| 20 g | golden syrup | |
| 1 teaspoon | 5 ml | lemon juice |
Instructions
- Place the raspberries in a blender and blend briefly until mostly smooth. For a smoother texture, you may strain the purée through a fine sieve to remove the seeds.
- Add the ricotta cheese, milk, protein powder, golden syrup and lemon juice to the blender, then blend again until the mixture becomes smooth and creamy.
- Pour the mixture into the Ninja CREAMi tub and smooth the surface so it freezes evenly. 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.
- Once processing is complete, scoop and serve immediately, or return the tub to the freezer for a firmer scoop if desired.