Creamy, fruity and high in protein – a lighter strawberry ice cream for your weight-loss phase.
A creamy, lighter strawberry ice cream made with strawberries, skyr and whey protein – higher in protein and much lighter than classic strawberry ice cream with cream and sugar.
1. Let the frozen strawberries thaw for a few minutes so they are easier to blend. Fresh strawberries can also be used, but for a soft-serve texture they should be frozen for a few hours beforehand.
2. Add the strawberries, skyr, milk, whey protein, lemon juice and sweetener to a strong blender and blend until smooth and creamy.
3. For a soft-serve texture, serve immediately.
4. For firmer ice cream, transfer the mixture to a shallow container and freeze for 2–4 hours. Stir every 30–45 minutes to keep the texture creamier and reduce ice crystals. Let it sit at room temperature for 5–10 minutes before serving.
Optionally, add a small amount of xanthan gum or guar gum to improve creaminess and help prevent the ice cream from becoming too icy.
Ingredients can be replaced depending on the recipe. This changes calories, macros, allergens and possibly servings. Dynamic alternatives are handled directly in Athletic-AI.
Quick rough estimate for calories and macros.
Roughly estimate how long it may take to reach your target weight.
Quickly check whether a meal or food is roughly keto-friendly.
Convert nutrition values from 100 g to your portion.
Estimate a sensible daily protein target.
