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Nutrition and cutting

Low-Calorie Protein Ice Cream at Home: The Four Ingredients It Needs

Why low-calorie homemade ice cream turns out icy, and the four ingredients that fix it.

By Ofri Lahad3 min readLast updated:
A protein Milky dessert

Low-calorie ice cream comes out icy when it's missing one of four ingredients.

The four ingredients

  • A protein base - protein powder, cottage cheese or Greek yogurt.
  • A sweetener - allulose. Erythritol leaves a grainy texture.
  • A stabilizer - 1/4 tsp guar per 500 ml.
  • A liquid - low-fat milk or almond milk. Less liquid, creamier result.

Without an ice cream maker

  1. Blend everything until smooth.
  2. Pour into a wide, shallow container.
  3. Freeze for an hour, then stir hard.
  4. Repeat the stirring 2-3 more times, every 40-60 minutes.
  5. Freeze for at least 3 more hours.

Shortcut: freeze it in an ice cube tray, then blitz the cubes in a food processor with a splash of milk.

Serving

Take it out 5-10 minutes before serving. It's best in the first two days.

When it still comes out icy

  • Too much liquid - use less next time.
  • No stabilizer - add the guar.
  • Erythritol - switch to allulose.
  • It sat in the freezer for days - let it soften a little and blend again.
Why does homemade low-calorie ice cream freeze rock hard?

It has a lot of water and little fat or sugar. A stabilizer, allulose and less liquid bring the creaminess back.

Can I make it without protein powder?

Yes. Cottage cheese or Greek yogurt blended until smooth works as the base.

How long does it keep in the freezer?

A few weeks, but it is best in the first two days. After that it hardens.

Related recipeProtein MilkyRelated guideXanthan and guar: how much to useRelated recipeGluten-free vanilla yogurt and fruit tart

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