Coffee protein ice cream pint
10 min · 24 g protein · 215 cals / serving
A proper coffee-shop pint: a double dose of instant espresso in a milk and whey base, so the coffee tastes strong and bittersweet even when frozen, with shaved dark chocolate spun through at the end.
Ingredients
Base
- 1 1/2 cups ultra-filtered milk, or skim milk
- 2 1/2 tsp instant coffee powder, instant espresso powder if you can find it
- 1 scoop whey protein, vanilla; a whey-casein blend spins creamiest
- 1 tbsp sugar-free instant pudding mix, sugar-free vanilla instant pudding mix
- 1/2 tsp vanilla extract
- 2 pinches stevia, or sweetener to taste
- 1 pinch salt
To spin
- 2 tbsp skim milk, for re-spinning or blitzing, plus a splash more if needed
Mix-in
- 2 squares dark chocolate 70-85%, 70 %, shaved with a peeler
Steps
- Whisk the instant coffee into a splash of the milk until it dissolves, then blend it with the rest of the milk, the whey, pudding mix, vanilla, sweetener and salt for 30 seconds, until smooth. Instant coffee rather than brewed keeps the pint creamy, since extra water freezes into ice crystals. Let it stand 5 minutes.
- Pour the base into an ice-cream-pint container up to the max fill line, put the lid on and freeze on a level shelf for 24 hours. (No machine? Pour it into about two ice-cube trays instead and freeze at least 4 hours; see the last step.)
- Take the lid off and spin the frozen pint on the light ice cream setting. It usually comes out powdery the first time: add the 2 tbsp milk and re-spin. If it is still crumbly, add 1 more tbsp and re-spin once more, until it is smooth and creamy.
- Make a well down the middle all the way to the bottom, add the chocolate shavings and run the mix-in setting once.
- Without a pint machine: let the frozen cubes stand 5–10 minutes, then blitz them in a large food processor with the 2 tbsp milk, plus a splash more if it stalls, stopping to scrape down several times, until thick and creamy, 3–5 minutes. It comes out softer and a little icier than a machine pint, like thick frozen yogurt. Fold in the mix-ins by hand. Eat it soft, or firm it in the freezer for 30–60 minutes.
Good to know
Decaf?
Use decaf instant coffee; the flavour is the same and you can eat it after dinner.
Can I make it a mocha?
Blend 1 tablespoon of cocoa powder into the base with the coffee and add a little more sweetener. It turns darker and rounder, like an iced mocha.
Alternative
Per
- Calories
- 95
- Protein
- (46%)
- 11 g
- Fat
- (27%)
- 3 g
- Carbohydrates
- (27%)
- 7 g
- of which sugar
- 3 g
- Fiber
- 1 g
- Sodium
- 159 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 430 kcal goes into the pot and 450 g of ingredients comes out as about 450 g of food: 95 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.