Healthy protein-rich frozen treat (Print Version)

# Ingredients:

→ Base Ingredients

01 - 3 cups plain Greek yogurt (unsweetened)
02 - 1 cup cocoa powder
03 - 1/2 cup unsweetened almond milk (plain or vanilla)
04 - 2/3 cup pure maple syrup
05 - 1 tablespoon vanilla extract
06 - A pinch of sea salt

→ Optional Toppings

07 - Fresh fruit
08 - Chopped nuts
09 - Chocolate chips

# Instructions:

01 - Place all the base ingredients (Greek yogurt, cocoa powder, almond milk, maple syrup, vanilla extract, and sea salt) into a blender. Blend until the mixture is completely smooth and the cocoa powder is fully incorporated, with no lumps remaining.
02 - Make sure your ice cream maker bowl has been properly frozen according to the manufacturer's instructions (usually 24 hours in the freezer).
03 - Pour the blended mixture into your ice cream maker and churn according to the manufacturer's instructions. Typically, this takes about 15-20 minutes in most home ice cream makers. The mixture should thicken to a soft-serve consistency.
04 - For soft-serve style, serve the ice cream immediately after churning. For a firmer, more traditional ice cream consistency, proceed to the next step.
05 - Transfer the churned mixture to an airtight container or a pan lined with parchment paper. If using a pan, cover it tightly with plastic wrap to prevent freezer burn. Place in the freezer for at least 30 minutes, or until it reaches your desired firmness.
06 - When ready to serve, allow the ice cream to sit at room temperature for about 5 minutes to soften slightly for easier scooping. Scoop into bowls and add your favorite toppings if desired.

# Notes:

01 - This recipe creates a healthier alternative to traditional ice cream with high protein content from the Greek yogurt.
02 - For a sweeter version, you can increase the maple syrup to 3/4 cup, or add 2-3 tablespoons of honey.
03 - If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze, stirring every 30 minutes for about 2-3 hours until it reaches ice cream consistency.

Back