Scoop Kitchen
Cherry Almond Protein
Pink-speckled cherry protein ice cream with a hint of almond, chopped cherries and toasted almonds. Tastes like cherry marzipan.
- Hands-on
- 20 min
- Freeze
- 24 h
- Program
- Lite Ice Cream
- Makes
- 4 servings6 servings
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 131 g), estimated
Whole tubpint: 541 kcal, 46 g protein812 kcal, 69 g protein (709 ml24 oz). Contains: Milk, Tree nuts. Toppings are not included in these numbers.
Ingredients
12 ingredientsTap an ingredient when it is in the bowl
431 of 473 ml646 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix-ins
To finish
Mix-ins go in at the end, after spinning, so they are not in the tubpint drawing.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Blend 150 g pitted dark sweet cherries230 ml pitted dark sweet cherries1 cup pitted dark sweet cherries225 g pitted dark sweet cherries350 ml pitted dark sweet cherries1½ cups pitted dark sweet cherries, 150 g plain skyr140 ml plain skyr½ cup + 2 tbsp plain skyr225 g plain skyr210 ml plain skyr¾ cup + 2 tbsp plain skyr, 25 g vanilla protein powder65 ml vanilla protein powder¼ cup vanilla protein powder40 g vanilla protein powder95 ml vanilla protein powder⅓ cup + 1 tbsp vanilla protein powder, 110 ml semi-skimmed milk110 ml semi-skimmed milk⅓ cup + 2 tbsp 2% milk165 ml semi-skimmed milk170 ml semi-skimmed milk⅔ cup 2% milk, 2 tsp honey2 tsp honey2 tsp honey1 tbsp honey1 tbsp honey1 tbsp honey, ¼ tsp almond extract¼ tsp almond extract¼ tsp almond extract¼ tsp almond extract¼ tsp almond extract¼ tsp almond extract and ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract until smooth and pink, with tiny dark flecks of cherry skin.
- Keep blending and sprinkle in ⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum⅛ tsp xanthan gum, then blend for 30 seconds more. Let the foam settle for 5 minutes.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Toast all the almonds, for the mix-in and the top, in a dry frying pan over medium heat for 3 to 4 minutes, stirring, until golden. Let them cool.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Lite Ice Cream.
- Expect it to look powdery after the first spin. That is normal for protein ice cream.
- If it looks very powdery, add 15 ml semi-skimmed milk1 tbsp semi-skimmed milk1 tbsp 2% milk25 ml semi-skimmed milk1½ tbsp semi-skimmed milk1½ tbsp 2% milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
- Pat the chopped cherries dry with paper towel, so they do not bleed into the tubpint.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 50 g pitted dark sweet cherries75 ml pitted dark sweet cherries⅓ cup pitted dark sweet cherries75 g pitted dark sweet cherries120 ml pitted dark sweet cherries½ cup pitted dark sweet cherries and 20 g almonds2½ tbsp almonds2½ tbsp almonds30 g almonds55 ml almonds3½ tbsp almonds, then run Mix-in.
- Scoop into bowls and top with 30 g pitted dark sweet cherries45 ml pitted dark sweet cherries3 tbsp pitted dark sweet cherries45 g pitted dark sweet cherries70 ml pitted dark sweet cherries¼ cup + 1 tbsp pitted dark sweet cherries and 10 g almonds1 tbsp almonds1 tbsp almonds15 g almonds2 tbsp almonds2 tbsp almonds.
To serve: Serve right away, with a few whole cherries on the side.
My notes
Tips
- Frozen dark sweet cherries work well and come pitted. Thaw the ones for the base, and chop the mix-in cherries while they are still half-frozen.
- Almond extract is strong: ¼ tsp tastes of marzipan, but much more turns bitter. Measure it level, and taste the base before you freeze it.
- Almonds and almond extract are tree nuts. For a nut-free tubpint, leave both out, use 1 tsp vanilla extract and top with toasted pumpkin seeds instead.
Why it works
Dark cherries bring natural sugar, color and pectin, and skyr and protein powder bind their juice, so the lean base spins creamy. Almond extract shares its main aroma with cherry pits, which is why a few drops make cherries taste deeper and like marzipan.
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