DIY Vanilla Protein Ice Cream with Molly Kimball

As mentioned in my Jam blog, I am interning with Molly Kimball this summer. Molly Kimball does a weekly Fuelled Wellness and Nutrition WGNO segment. Early July Molly and I began trying to perfect a DIY Vanilla Protein Ice Cream recipe that can be made using the basic Cuisinart Ice Cream maker. 

I had 2 protein powders at my house, Isopure unflavored protein powder, and Falcon vanilla performance protein powder. Originally, I wasn’t sure if it would be better to use an already vanilla-flavored powder or if it would be easier to add vanilla flavoring. To decide, I made the following 2 recipes:

1. Recipe 1 - Isopure

1. ½ cup Isopure unflavored protein powder

2. 1 ½ cup heavy cream

3. ¼ cup swerve confectioner

4. 1 tsp vanilla extract

2. Recipe 2 - Falcon

1. ½ cup Falcon Vanilla flavored protein powder

2. 1 ½ cup heavy cream

3. ¼ cup swerve confectioner

4. 1 tsp vanilla extract

After mixing the ice cream in the Cuisinart mixer, and freezing overnight, I tried them. Recipe 1 had a chalky taste and was unflavored. It was also very hard, almost unscooppable. Recipe 2 had a very gross taste, which tasted like fake vanilla, and was also very hard.
I learned that it was better to add vanilla extract rather than rely on the vanilla flavoring. Therefore, I decided to focus on the Isopure recipe.

After Molly and I discussed the two recipes, we decided to try the following recipe:

1. 3 cup Heavy Cream

2. ½ cup Isopure unflavored protein powder

3. ¼ cup Swerve Confectioner

4. 6 tablespoons granular allulose

5. 1 ½ tablespoons vanilla extract

6. Pinch of salt

WOW!! This recipe yielded the perfect soft vanilla ice cream. It was sweet, but the salt balanced it out, and the texture was very pleasant. 

Go listen to Molly talk about this ice cream recipe at WGNO