Scoop Kitchen
Orange Cream Protein
Pastel orange ice cream with swirls of vanilla yogurt, like an orange cream ice pop. Made with whole oranges and skyr, high in protein, no added sugar.
- Hands-on
- 15 min
- Freeze
- 24 h
- Program
- Lite Ice Cream
- Makes
- 4 servings6 servings
Good forSummerKids’ favoritesHealthy
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 141 g), estimated
Whole tubpint: 386 kcal, 43 g protein579 kcal, 65 g protein (709 ml24 oz). Contains: Milk. The sweetener is counted as allulose; xylitol adds more calories.
Ingredients
10 ingredientsTap an ingredient when it is in the bowl
460 of 473 ml691 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
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
- Zest the oranges before you peel them: you need 2 tsp finely grated orange zest2 tsp finely grated orange zest2 tsp finely grated orange zest1 tbsp finely grated orange zest1 tbsp finely grated orange zest1 tbsp finely grated orange zest, plus a pinch for the top (keep it covered in the fridge). Then cut the peel and all the white pith off 2 oranges2 oranges2 oranges3 oranges3 oranges3 oranges and pull them into segments, picking out any seeds.
- Blend the oranges and zest with 120 g plain skyr110 ml plain skyr½ cup plain skyr180 g plain skyr170 ml plain skyr¾ cup 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, 60 ml semi-skimmed milk60 ml semi-skimmed milk¼ cup 2% milk90 ml semi-skimmed milk90 ml semi-skimmed milk¼ cup + 2 tbsp 2% milk and 2 tbsp sugar-free sweetener2 tbsp sugar-free sweetener2 tbsp allulose or a 1:1 granulated sweetener3 tbsp sugar-free sweetener3 tbsp sugar-free sweetener3 tbsp allulose or a 1:1 granulated sweetener until completely smooth.
- 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.
- For the vanilla yogurt swirl, stir 60 g plain Greek yogurt or skyr60 ml plain Greek yogurt or skyr¼ cup plain nonfat Greek yogurt90 g plain Greek yogurt or skyr85 ml plain Greek yogurt or skyr¼ cup + 2 tbsp plain nonfat Greek yogurt, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and 1 tsp sugar-free sweetener1 tsp sugar-free sweetener1 tsp allulose or a 1:1 granulated sweetener1½ tsp sugar-free sweetener1½ tsp sugar-free sweetener1½ tsp allulose or a 1:1 granulated sweetener together until smooth. Cover and keep it in the fridge.
- 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.
- With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 60 g plain Greek yogurt or skyr60 ml plain Greek yogurt or skyr¼ cup plain nonfat Greek yogurt90 g plain Greek yogurt or skyr85 ml plain Greek yogurt or skyr¼ cup + 2 tbsp plain nonfat Greek yogurt, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and 1 tsp sugar-free sweetener1 tsp sugar-free sweetener1 tsp allulose or a 1:1 granulated sweetener1½ tsp sugar-free sweetener1½ tsp sugar-free sweetener1½ tsp allulose or a 1:1 granulated sweetener, then run Mix-in.
To serve: Scoop without stirring, so the cream stays in swirls, and grate a little orange zest over the top.
My notes
Tips
- Allulose keeps it softest. Where it is not sold (the EU, Norway, the UK), use the same amount of xylitol, which keeps it soft too (keep it away from dogs: xylitol is poisonous to them). Erythritol freezes harder, so plan on an extra Re-spin.
- Use sweet, seedless oranges and cut away all the white pith, which tastes bitter. Clementines work too: use 3 or 4. Blood oranges turn it a soft coral pink.
- Leftovers: smooth the top flat and refreeze. Let the tubpint stand for 10 minutes, then run Lite Ice Cream again. The swirl blends in a little more each time, which tastes just as good.
Why it works
Whole orange segments bring flavor, fiber and natural sugar, and skyr and protein powder bind their water, so the lean base spins creamy instead of icy. Allulose and a pinch of xanthan gum keep it soft, and the yogurt swirl goes in last so it stays in streaks.
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