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Protein Ice Cream · Fruit Scoops
Strawberry Protein Ice Cream
Fruit is where most protein ice cream recipes fall apart: water-heavy berries freeze into ice unless something manages that water. Here the berries are blended straight into the base so their water is part of the recipe's math, and the allulose keeps all of it soft.
163Calories
21.2gProtein
6.7gNet carbs
3.3gFiber
3.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1 cup + 2 Tbsp (270 g) unsweetened almond milk
270 g
1 heaping cup (170 g) strawberries, hulled (fresh or frozen)
170 g
1⅔ scoops (50 g) vanilla protein powder
50 g
¼ cup (50 g) allulose
50 g
1½ tsp lemon juice
8 g
1 tsp vanilla extract
4 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
Method
- Blend everything 30–45 seconds until completely smooth and pink — seeds are fine, chunks are not (chunks turn to ice).
- Pour to the MAX line and freeze 24 hours.
- Spin on Lite Ice Cream, then re-spin once.
- For strawberry-chip, fold in 15 g chopped dark chocolate after the final spin.
Nutrition facts
Per serving. One pint equals two servings.
Calories163
Total fat3.2 g
Total carbohydrate35 g
Dietary fiber3.3 g
Allulose25 g
Net carbs6.7 g
Protein21.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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