Scoop Kitchen
Peach Cobbler Protein
Soft peach protein ice cream with cinnamon and nutmeg, topped with a toasted cinnamon oat crumble. Peach cobbler in a light tubpint.
- 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 121 g), estimated
Whole tubpint: 349 kcal, 41 g protein524 kcal, 62 g protein (709 ml24 oz). Contains: Milk, Gluten. Toppings are not included in these numbers. The sweetener is counted as allulose; xylitol adds more calories.
Ingredients
13 ingredientsTap an ingredient when it is in the bowl
452 of 473 ml677 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.
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- If the peaches are frozen, thaw them first.
- Blend 180 g ripe peaches290 ml ripe peaches1¼ cups ripe peaches270 g ripe peaches440 ml ripe peaches1¾ cups ripe peaches, 120 ml semi-skimmed milk120 ml semi-skimmed milk½ cup 2% milk180 ml semi-skimmed milk180 ml semi-skimmed milk¾ cup 2% milk, 120 g plain Greek yogurt or skyr120 ml plain Greek yogurt or skyr½ cup plain nonfat Greek yogurt180 g plain Greek yogurt or skyr170 ml plain Greek yogurt or skyr¾ cup plain nonfat Greek yogurt, 30 g vanilla protein powder75 ml vanilla protein powder⅓ cup vanilla protein powder45 g vanilla protein powder110 ml vanilla protein powder½ cup vanilla protein powder, 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, ½ tsp ground cinnamon½ tsp ground cinnamon½ tsp ground cinnamon¾ tsp ground cinnamon¾ tsp ground cinnamon¾ tsp ground cinnamon, a pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmega pinch of ground nutmeg, 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
- Keep blending and sprinkle in ¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ tsp xanthan gum¼ 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 crumble, toast 15 g rolled oats3 tbsp rolled oats3 tbsp rolled oats25 g rolled oats65 ml rolled oats¼ cup rolled oats in a dry frying pan over medium heat for 3 to 4 minutes, stirring, until golden.
- Stir in 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 and ¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon¼ tsp ground cinnamon for 30 seconds, then tip onto a plate to cool. Keep it in a jar until serving.
- 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 crumbly or 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.
- Still powdery? Add another splash of milk and Re-spin once more.
To serve: Spoon the oat crumble over each serving and add a few fresh peach slices.
My notes
Tips
- Frozen peaches, or canned peaches in juice, work out of season. Drain canned peaches well.
- The crumble adds about 15 kcal per serving. For a buttery crumble, toast the oats in 1 tsp butter, which adds about 10 kcal more.
- Allulose keeps the tubpint softest. Where it is not sold, use another granulated sweetener that measures like sugar and plan on a second Re-spin.
Why it works
Ripe peaches add natural sugar and pectin, which help the lean base hold its water, and xanthan gum keeps the ice crystals small. Toasting dries the oats, so the crumble stays crunchy on the cold ice cream.
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