This delicious homemade ice cream recipe is naturally high in protein, probiotics and is also packed with antioxidant-rich berries.
Wonderfully creamy and without relying on lots of refined sugar. Full-fat Greek yoghurt, cottage cheese and double cream provide a rich high-protein texture, while kefir adds beneficial gut microbes. Berries bring skin-saving anthocyanins and plenty of natural sweetness.
Liz Earle’s high-protein ice cream recipe
No ice cream maker needed!
Serves 6
Ingredients
- 250g full-fat Greek yoghurt (10% fat)
- 200g cottage cheese
- 150ml double cream
- 30ml kefir
- 250g ripe strawberries, hulled
- 100g raspberries
- 30g whey protein powder (or similar)
- 1 tbsp runny honey
- 1 tbsp collagen peptides
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Pinch of sea salt
Method
- Blend the cottage cheese until completely smooth.
- Add the strawberries, raspberries and lemon juice, blending until silky.
- Add the remaining ingredients and blend again until thick and creamy.
- Pour into a shallow freezer-safe container.
- Freeze for around 4–6 hours, stirring well every hour during the first 3 hours if possible to break up any ice crystals.
- Remove from the freezer 10–15 minutes before serving to soften slightly.
Top tips: Choose the ripest strawberries you can find, as they’ll provide plenty of natural sweetness. If your berries are particularly sweet, you may find you don’t need the honey.
If you enjoy making homemade ice cream, adding a teaspoon of food-grade vegetable glycerine helps keep it softer and easier to scoop straight from the freezer.
Approximate nutrition (per serving)
- Protein: 18g
- Fat: 14g
- Carbohydrate: 10g
- Fibre: 2g
