the Best high protein ice cream recipes in the creami
the BEST high protein ice cream recipes in the creami! 🥳💕✨ is a medium American recipe that serves 3. 295 calories per serving. Recipe by Liftwsarah on YouTube.
Prep: 15 min | Cook: 30 min | Total: 1 hr
Cost: $29.11 total, $9.70 per serving
Ingredients
- 200 g Vanilla Skyr (high‑protein vanilla flavored skyr)
- 60 g Cottage Cheese (low‑fat cottage cheese)
- 100 g Greek Yogurt (plain Greek yogurt with 5% fat)
- 0.5 g Salt (fine sea salt, pinch)
- 5 ml Vanilla Extract (pure vanilla extract)
- 2.5 ml Almond Extract (optional for almond flavor)
- 30 ml Thickener (xanthan gum or instant pudding mix)
- 30 ml Low‑Calorie Sweetener (erythritol or preferred low‑cal sweetener)
- 100 g Cherries (pitted fresh or frozen cherries)
- 1 bar Fiber One Bar (chopped, for topping)
- 30 g Chocolate Chips (semi‑sweet)
Instructions
Combine Base Ingredients
In a mixing bowl, add the vanilla skyr, cottage cheese, Greek yogurt, a pinch of salt, vanilla extract, almond extract, thickener, and low‑calorie sweetener.
Time: PT5M
Blend Until Smooth
Blend the mixture with a hand blender or whisk until completely smooth and no lumps remain.
Time: PT5M
Fold in Cherries
Gently fold the pitted cherries into the blended base.
Time: PT2M
Pre‑Freeze the Mixture
Transfer the mixture to a freezer‑safe container, cover tightly, and place in the freezer for at least 24 hours until solid.
Time: PT5M
Temperature: 0°F
Spin in Ice Cream Maker
Remove the frozen block from the freezer, break it into chunks if needed, and load it into the ice cream maker using the "creamy fit" setting. Spin for about 30 minutes until a soft‑serve consistency is reached.
Time: PT30M
Add Toppings and Swirl
Spoon the ice cream into serving bowls, sprinkle chopped Fiber One bar and chocolate chips over the top, and gently swirl with a spatula.
Time: PT3M
Serve or Refreeze
Serve immediately for a soft‑serve texture, or place the bowls back in the freezer for 1‑2 hours for a firmer scoop.
Time: PT0M
Nutrition Facts
- Calories
- 295
- Protein
- 35 g
- Carbohydrates
- 20 g
- Fat
- 10 g
- Fiber
- 5 g
Dietary info: High‑Protein, Gluten‑Free, Low‑Sugar
Allergens: Dairy, Almond, Chocolate
Ingredient Substitutions
- Instead of Vanilla Skyr: Greek yogurt, vanilla yogurt
- Instead of Cottage Cheese: Ricotta cheese
- Instead of Greek Yogurt: regular Greek yogurt, low‑fat yogurt
- Instead of Salt: kosher salt
- Instead of Vanilla Extract: vanilla bean paste
- Instead of Almond Extract: almond essence
- Instead of Thickener: cornstarch (may affect texture)
- Instead of Low‑Calorie Sweetener: stevia, sugar
- Instead of Cherries: dried cherries (reduce moisture)
- Instead of Fiber One Bar: granola bar
- Instead of Chocolate Chips: cacao nibs
Equipment Needed
- Mixing Bowl
- Hand Blender or Whisk
- Spatula
- Freezer‑Safe Container
- Ice Cream Maker (Creamy Fit Setting)
- Measuring Cups & Spoons
- Kitchen Scale
Critical Steps — Do Not Skip
- Blend the base until completely smooth.
- Freeze the mixture for a full 24 hours.
- Spin the frozen block in the ice cream maker using the creamy fit setting.
Chef Tips from the Video
- Use ripe, sweet cherries for the best flavor contrast.
- If you prefer a richer texture, replace half of the skyr with full‑fat Greek yogurt.
- A pinch of espresso powder enhances the chocolate flavor without adding bitterness.
Troubleshooting
Ice crystals form in the finished ice cream.
Make sure the base is fully frozen before spinning and blend thoroughly to incorporate air.
The mixture is too hard to spin.
Let the frozen block sit at room temperature for 5‑7 minutes before loading into the ice cream maker.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Can be kept frozen for up to 1 month; allow 5 minutes at room temperature before serving.
Room temperature: Do not store at room temperature for longer than 2 hours.
Make-Ahead Tips
- The base mixture can be prepared up to 48 hours in advance and kept covered in the freezer.
- Chop the Fiber One bar and measure chocolate chips ahead of time for quick topping.
Frequently Asked Questions
What is the cultural significance and history of Cherry Bakewell ice cream in American dessert cuisine?
Cherry Bakewell originated as a British tea‑time cake, but its flavors have been adapted into American frozen desserts. The combination of almond, cherry, and buttery cake notes translates well into a creamy ice cream, making it a popular modern twist on a classic.
What are the traditional regional variations of Cherry Bakewell in the United Kingdom and how do they compare to this high‑protein ice cream version?
Traditional Cherry Bakewell cake uses a short‑crust base, almond‑flavored filling, and a glacé cherry topping. This ice‑cream version replaces the cake layers with a protein‑rich dairy base while keeping the almond‑cherry flavor profile, offering a lighter, high‑protein alternative.
How is Cherry Bakewell ice cream traditionally served in American homes?
In the United States, it is often served in individual bowls or waffle cones, sometimes topped with extra cherries, toasted almonds, or a drizzle of chocolate sauce. The recipe above follows that tradition with Fiber One bar and chocolate chips for texture.
What occasions or celebrations is Cherry Bakefall ice cream traditionally associated with in American culture?
Because of its cake‑like flavor, it is popular at spring gatherings, birthday parties, and as a special dessert for holiday meals where a lighter, protein‑boosted treat is desired.
What authentic traditional ingredients are used in a classic Cherry Bakewell cake versus the high‑protein ice cream version?
The classic cake uses butter, almond extract, ground almonds, jam, and a glaze. The ice‑cream version swaps butter for low‑fat dairy (skyr, cottage cheese, Greek yogurt) and adds a thickener and sweetener to achieve a smooth frozen texture while keeping the almond and cherry flavors.
What other American desserts pair well with high‑protein Cherry Bakewell ice cream?
It pairs nicely with warm apple crumble, a drizzle of caramel sauce, or alongside a slice of low‑sugar lemon pound cake for a balanced sweet‑and‑tart plate.
What makes this high‑protein Cherry Bakewell ice cream special in the context of American healthy dessert trends?
It delivers the indulgent taste of a classic cake while providing 35 g of protein per serving, low sugar, and added fiber from the Fiber One bar, aligning with the growing demand for nutritious yet satisfying desserts.
What are the most common mistakes to avoid when making this Cherry Bakewell high‑protein ice cream?
Common errors include under‑blending the base, which leaves lumps, and not freezing the mixture long enough, which results in a grainy texture. Also, adding too much thickener can make the ice cream gummy.
Why does this recipe use a thickener like xanthan gum instead of simply adding more dairy?
Xanthan gum stabilizes the low‑fat dairy base, preventing ice crystal formation and giving the ice cream a creamy mouthfeel without the extra fat that would come from adding more full‑fat dairy.
What does the YouTube channel Liftwsarah specialize in?
Liftwsarah focuses on high‑protein, low‑calorie recipes that often incorporate kitchen gadgets and creative twists on classic comfort foods, aiming to make nutritious meals enjoyable for fitness‑focused home cooks.
How does the YouTube channel Liftwsarah's approach to protein‑rich desserts differ from other cooking channels?
Liftwsarah emphasizes the use of protein‑dense dairy products like skyr, cottage cheese, and whey protein, combined with modern appliances such as specialized ice‑cream makers, whereas many other channels focus on traditional baking or sugar‑heavy desserts.
Last updated: August 30, 2026
