Chocolate +Protein 0Sugar [24oz]¶

From the transcript of Untold Secrets of High Protein, Zero Sugar Ice Cream. Scaled to 680g (Deluxe size).

Composition of the base

This recipe makes a rich, luxurious chocolate ice cream without any added sugar. It solves the "ice block" problem common with high-protein recipes by balancing the milk solids and fats.

Be aware that some plant-based protein powders might cause a slightly grainy texture compared to whey-based versions.

Ingredients¶

• 375g 2% Milk^a) (≈1 1/2 cups)
• 155g 33% Cream^b) (≈2/3 cup)
• 72g Xylitol (≈1/3 cup) • Dangerous for dogs!
• 37g Chocolate Protein Powder^c) (≈1 1/4 scoops)
• 31g Skim Milk Powder^d) (≈1/3 cup)
• 10g Cocoa Powder^e) (≈4 tsp) • Use high-quality 20–22% fat cocoa
• 1g Guar Gum (≈1/4 tsp)

🥗 Sources of nutritional information: ^a) Milk 2% fat (hi-protein) • ^b) Cream, thickened, regular fat (~35%) • ^c) Whey protein Chocolate • ^d) Milk, cow, powder, skim • ^e) Cocoa Powder 21%

Directions¶

1. Base Prep: Combine the milk, cream, xylitol, and guar gum in a saucepan.
2. Whisk in the skim milk powder, chocolate protein powder, and cocoa powder.
3. Heat the pan on the hob to ≈40–50°C (104–122°F) while stirring constantly. Make sure all powders and the xylitol are completely dissolved for a smooth base.

4. Aging:

   • Pour the mix into a Ninja Creami Deluxe pint.
   • Let it sit in the fridge until cold, and scoop off any foam from the top so it is filled exactly to the max fill line with liquid.

5. Hardening: Put the lid on and freeze for at least 24 hours.

6. Churning: Put the frozen pint in the Ninja Creami and spin on the "(Light) Ice Cream" or "Gelato" setting.
7. Hardening: Freeze a few hours to allow it to firm up properly before serving.

Nutrition Facts¶