Lemon-blueberry protein ice cream pint
10 min · 24 g protein · 188 cals / serving
Bright and tangy: skyr, milk and whey sharpened with a whole lemon's zest and a spoon of its juice, tinted purple with a few blended blueberries, then spun with whole wild blueberries that stay like little frozen jewels. Like a lemon-blueberry cheesecake, without the crust.
Ingredients
Base
- 3/4 cup + 1 tbsp skyr, plain
- 2/3 cup + 1 tbsp ultra-filtered milk, or skim milk
- 2/3 scoop whey protein, vanilla; a whey-casein blend spins creamiest
- 2 tsp sugar-free instant pudding mix, sugar-free vanilla or lemon instant pudding mix
- zest of 1 lemon (2–3 tsp) lemon zest
- 1 tbsp lemon juice
- 1/4 cup frozen wild blueberries, for the base
- 1/2 tsp vanilla extract
- 2–3 pinches stevia, or sweetener to taste
To spin
- 2 tbsp skim milk, for re-spinning or blitzing, plus a splash more if needed
Mix-in
- 1/3 cup frozen wild blueberries, straight from the freezer
Steps
- Blend the skyr, milk, whey, pudding mix, lemon zest and juice, the 40 g blueberries, vanilla and sweetener for 30 seconds, until smooth and lilac. Lemon wants more sweetener than you expect: taste and adjust. 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 blueberries 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
Will the lemon curdle the milk?
Not here. The skyr is already cultured and the juice is a single tablespoon, so the base stays smooth. Blend everything together rather than pouring lemon juice into plain milk on its own.
Can I add a crunch?
Crush one graham cracker sheet into the well with the blueberries for a lemon-blueberry pie version.
Alternative
Per
- Calories
- 69
- Protein
- (53%)
- 9 g
- Fat
- (10%)
- 1 g
- Carbohydrates
- (37%)
- 7 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 78 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, 377 kcal goes into the pot and 548 g of ingredients comes out as about 548 g of food: 69 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.