High-Protein “Fairlife” Vanilla Pint Recipe

Prep Time: 10 minutes (plus chilling and freezing)

Cook Time: 0 minutes

Total Time: About 4–5 hours (including chilling and freezing)

Servings: 1 pint (1–2 servings)

Ingredients:

1 cup (240 ml) ultra-filtered milk

1/2 cup (120 g) plain nonfat Greek yogurt

1 scoop (30 g) vanilla whey or milk-based protein powder

2 tablespoons allulose or erythritol (or sugar)

1 tablespoon instant vanilla sugar-free pudding mix (or 1 teaspoon cornstarch)

1 teaspoon pure vanilla extract

1 pinch fine sea salt

1–2 teaspoons vegetable glycerin or light corn syrup (optional)

1–2 teaspoons milk powder (optional)

Instructions:

Blend all ingredients until smooth and no powder remains.

Taste and adjust sweetness slightly higher than desired.

Chill mixture in the fridge for 1–2 hours until very cold.

Churn in an ice cream maker until soft-serve, then transfer to a pint and freeze.– Or freeze in a shallow dish, stirring every 30–40 minutes, then transfer to a pint.

Freeze the pint 1–2 hours more until firm and scoopable.

Soften at room temperature 5–10 minutes before scooping and serving.

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Prep Time 8

Total Time 5

Servings: 2

Course: Dessert

Cuisine: American

Notes

Pro Tip:
Let the pint sit at room temperature briefly before scooping; high-protein ice creams tend to freeze harder than regular ice cream but soften beautifully with a little patience.