Scoop Kitchen
Snickerdoodle Protein
Creamy cinnamon protein ice cream with a gentle tang, like a soft snickerdoodle cookie. Finished with a dusting of cinnamon.
- Hands-on
- 5 min
- Freeze
- 24 h
- Program
- Lite Ice Cream
- Makes
- 4 servings6 servings
Good forFallWinterKids’ favoritesHealthy
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 115 g), estimated
Whole tubpint: 380 kcal, 43 g protein570 kcal, 65 g protein (709 ml24 oz). Contains: Milk. The sweetener is counted as allulose; xylitol adds more calories.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
428 of 473 ml643 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 everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Add 280 ml semi-skimmed milk280 ml semi-skimmed milk1 cup + 3 tbsp 2% milk420 ml semi-skimmed milk420 ml semi-skimmed milk1¾ cups 2% milk, 100 g plain Greek yogurt or skyr95 ml plain Greek yogurt or skyr⅓ cup + 1 tbsp plain nonfat Greek yogurt150 g plain Greek yogurt or skyr140 ml plain Greek yogurt or skyr½ cup + 2 tbsp 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, 1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1 tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix1½ tbsp sugar-free instant vanilla pudding mix, 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, 1½ tsp ground cinnamon1½ tsp ground cinnamon1½ tsp ground cinnamon2¼ tsp ground cinnamon2¼ tsp ground cinnamon2¼ tsp ground cinnamon, 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 to a blender.
- Blend for 30 seconds until smooth, then 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.
- 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: Dust with cinnamon mixed with a pinch of sweetener, like the coating on the cookie.
My notes
Tips
- 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.
- For a buttery cookie taste, add a few drops of butter flavoring with the vanilla. Ceylon cinnamon is milder, so use 2 tsp of it.
- Leftovers: smooth the top flat and refreeze. Let the tubpint stand for 10 minutes, then run Lite Ice Cream again before serving.
Why it works
Greek yogurt gives the slight tang that cream of tartar gives a snickerdoodle, and pudding mix adds a vanilla cookie flavor. Its starch and the protein powder bind water, so the lean base spins smooth.
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