Tiramisu Protein Ice Cream – by Isabelle S.

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I don’t know about you, but I have a “love affair” with coffee… everything coffee! So when I heard about this contest, I immediately thought about this recipe, which is combines my 2 fav foods: coffee and ice cream… oh and a bit of booze too ;) It’s tiramisu – you know, the classic Italian dessert made with Ladyfingers, coffee, liquor, a mascarpone cheese filling and a cocoa topping – turned into ice cream! But this one is totally guilt-free, packed with protein, and super easy to make! It’s not because summer’s over *sigh* that you can’t have ice cream. Now get your scoop out and enjoy this pure tiramisu goodness! Your muscles will love it too!

Ingredients

1 cup (about 240 g) fat-free plain Greek yogurt
¼ cup (about 60 g) fat-free cream cheese1
2 Tbsp vanilla whey protein powder
2 Tbsp unsweetened almond milk
2 Tbsp crushed high-fiber bran cereals (like All Bran or Fiber One in US and Canada)
1½ tsp (7.5 mL) expresso powder
2 tsp liquor (optional)2
4 Splenda packets or other sweetener of choice3
1 tsp of cocoa powder (for dusting on top)

Directions

1. Blend all ingredients together (except the cocoa) using a blender or mixer until you get a smooth mixture (a whip would work too but expect to get a good arm workout!)

2. Pour mixture in an ice cream machine and follow instructions from the manufacturer. If you don’t have an ice cream machine (like myself), there are 2 ways to freeze your ice cream that are not too messy, very simple and prevent formation of icy crystals:

a. Ice cube/blender method: Divide the mixture in 2 ice cube trays (I used about 1½ tray) and freeze for at least 2 h. When frozen, take them out of the freezer, let them thaw slightly, pop’em out in a big bowl, and then crush them using a blender until you get a smooth consistence. If you like harder ice cream you can put it back in the freezer for 15-30 min.

b. Tupperware method (credits to Anna): Pour the mixture in a large, shallow plastic container (to allow the ice cream to freeze more evenly) and stick it in the freezer for about 1 h. Take the ice cream out of the freezer and churn it around with a fork to break up the icy crystals that formed, then stick it back in the freezer for another 30 min. Repeat the churning every 30 min or so until you get a smooth, creamy consistence.

3. Pour half of the ice cream in a nice fancy bowl (or all of it, no judgment!) and dust some cocoa powder on top. Then devour like nobody’s watching you!

Notes

1. Italians traditionally use mascarpone cheese to make tiramisu, but it is very high in fat and very expensive (at least here in Canada!) But if you prefer a richer version or don’t mind spending a few more bucks to get that “authentic” taste, feel free to use mascarpone or full-fat cream cheese. I included the nutrition facts for each version ;)

2. Real Italians use Marsala wine (source: Wikipedia) but really you can use any type of liquor if you want that little extra booze mouthfeel. Rum, port, brandy, amaretto,Irish cream… as the whim takes you!

3. I like my ice cream very sweet so I used 4 packets (I have a sweet tooth problem, I know…) but feel free to adjust the amount of sweetener you use to your taste.screen-shot-2016-10-19-at-19-16-24

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