Protein Coconut Ice Cream

Ingredients

• 180 g Light coconut milk (Alternatively, use another coconut beverage.)
• 180 g Coconut water (Alternatively, use a plant-based coconut beverage.)
• 150 g Plain high-protein quark (Alternatively, use 0% Greek yogurt.)
• 30 g Vanilla protein powder
• 30 g Erythritol and stevia (The amount can be increased slightly for a sweeter ice cream.)
• 2 g Xanthan gum (Helps bind the water, make the ice cream creamier, and limit crystal formation.)
• Salt (A pinch, to enhance the flavors.)
• 50 g Grated desiccated coconut (Add after blending the other ingredients.)
• Milk (A splash, to add during the Respin if the mixture is grainy; quantity not specified.)

Steps

1. 1

   Pour the light coconut milk, coconut water, high-protein quark, and vanilla protein powder into the blender container.

2. 2

   Add a pinch of salt, the xanthan gum, and the erythritol with stevia. Blend until completely smooth and lump-free. Taste and, if you prefer a sweeter result, slightly increase the sweetener.

3. 3

   Add the grated desiccated coconut to the blended mixture and stir to distribute it evenly. Do not blend it with the other ingredients, so it remains pleasantly noticeable in the ice cream.

4. 4

   Transfer the mixture to a freezer-safe container, seal it, and place it in the freezer for at least 24 hours. Allow it to freeze completely before processing.

5. 5

   The next day, place the frozen container in the Ninja Creami and process the mixture using the Ice Cream mode, following the machine's instructions.

6. 6

   Check the consistency after the first cycle: it may still be grainy or crumbly, which is normal. Add a splash of milk to the surface to aid processing.

7. 7

   Run a Respin cycle. Continue until the ice cream becomes smooth, thick, and creamy.

8. 8

   Serve the coconut ice cream immediately, or place it briefly in the freezer if you prefer a firmer consistency.

Notes

The recipe makes approximately 650 g of ice cream. The creator states that per 100 g it contains approximately 115 kcal, 9.7 g of fat, 5.6 g of carbohydrates, and 9.3 g of protein; values may vary depending on the brands used. The recipe was developed for the Ninja Creami; an alternative method without an ice cream maker is not provided in the source.

Nutrition per serving

• dessert
• ice cream
• coconut
• protein-rich
• vegetarian
• no-cook
• Ninja Creami
• fitness