Protein Mint Chocolate Chip Ice Cream

Ingredients

• 113.5 g Semi‑Sweet Chocolate Bar (Geraldi brand or any high‑quality semi‑sweet bar, broken into pieces)
• 7 g Peanut Oil (Neutral‑tasting oil to soften chocolate chips)
• 430 g 1% Milk (If unavailable, blend 215 g 2% milk with 215 g fat‑free milk)
• 4.2 g Vanilla Extract (Pure vanilla extract)
• 8 drops Green Food Coloring (For mint color; use natural coloring if preferred)
• 12 drops Mint Extract (McCormick mint extract (milder) or 4 drops Lauren's peppermint extract (stronger))
• 32.4 g Vanilla Whey Protein Powder (One scoop; choose a high‑quality vanilla‑flavored whey)
• 20 g Erythritol (Zero‑calorie sweetener)
• 0.5 g Salt (Fine sea salt)
• 0.5 g Xanthan Gum (Helps prevent ice crystals)
• 30 g Additional Chocolate Chunks (Chopped from frozen slab; add after first churn)

Instructions

1. Melt Chocolate and Add Oil

   Fill a small pot with about 2.5 cm (1 inch) of water, place a heat‑proof bowl over it, and bring to a gentle simmer. Add the broken chocolate pieces and whisk until fully melted, then stir in 7 g peanut oil until smooth.

   Time: PT5M

2. Form and Freeze Chocolate Slab

   Line a small sheet pan with parchment paper, pour the melted chocolate onto it, and spread to about 0.3 cm (1⁄8 inch) thickness using a rubber spatula. Place the pan in the freezer until solid (about 5 minutes).

   Time: PT5M

3. Combine Liquid Base

   In a high‑sided container, add 430 g 1% milk, 4.2 g vanilla extract, 8 drops green food coloring, and 12 drops mint extract (or 4 drops peppermint extract). Stir gently to blend.

   Time: PT5M

4. Mix Dry Ingredients

   In a separate cup, whisk together 32.4 g vanilla whey protein, 20 g erythritol, 0.5 g salt, and 0.5 g xanthan gum until uniform.

   Time: PT2M

5. Blend Base with Immersion Blender

   Insert the immersion blender into the milk mixture at a slight angle. While running, slowly pour the dry mixture in a thin stream, allowing it to be sucked in. Once fully incorporated, blend for an additional 90 seconds until smooth and slightly aerated.

   Time: PT5M

6. Freeze the Ice Cream Base

   Transfer the blended mixture into a pint‑size container, label the top, and place in the freezer for 24 hours.

   Time: PT0M

7. Prepare Chocolate Chips

   Remove the frozen chocolate slab from the freezer, place on a cutting board, and chop into bite‑sized chunks (mix of small and larger pieces). Transfer to a plastic bag and return to the freezer to keep firm.

   Time: PT5M

8. First Churn in Ice Cream Maker

   Run the frozen pint under hot water for 1 minute to loosen the surface, then place it in the Cuisinart ‘The Creamy’ and select the sorbet/soft‑serve function. Let the machine run until the mixture is creamy (about 5 minutes).

   Time: PT6M

9. Add Chocolate Chunks and Mix

   Using a butter knife, cut a 2.5 cm (1‑inch) hole in the center of the churned ice cream. Quickly drop 30 g of the frozen chocolate chunks into the hole, then spread the ice cream over them. Return the pint to the machine and use the mix‑in setting for 2 minutes to distribute the chips evenly.

   Time: PT2M

10. Serve

    Scoop the mint chocolate chip ice cream into bowls or cones and enjoy immediately. Store any leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

50 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g