Ingredients:

  • 1.5 cups (355 ml) ultra filtered 2% milk
  • 2 tbsp (30 ml) sugar-free strawberry syrup
  • 1 scoop (approx. 32g) vanilla or strawberry protein powder
  • 1 tbsp (8 g) sugar-free vanilla instant pudding mix
  • 0.25 tsp (1 g) guar gum
  • 0.5 cup (75 g) strawberries, hulled and sliced
  • 0.5 tsp (2.5 ml) strawberry extract

Instructions:

  1. Whisk the liquids. Combine the 1.5 cups of milk with the 2 tbsp of strawberry syrup and 0.5 tsp of extract in a large measuring jug.
  2. Incorporate the powders. Slowly add the 32g protein powder, 1 tbsp pudding mix, and 0.25 tsp guar gum. Note: Adding them slowly prevents clumps that become icy pockets later.
  3. Emulsify the base. Use an immersion blender until the liquid is completely smooth and slightly thickened.
  4. Add the fruit. Gently stir in the 0.5 cup of sliced strawberries. Don't over blend these; we want some tiny fruit chunks to survive the spin.
  5. Level the surface. Pour the mixture into the pint and use a spoon to ensure the top is perfectly flat.
  6. The deep freeze. Place the lid on and freeze for a full 24 hours. Ensure the pint is sitting on a level shelf.
  7. The first spin. Remove the lid and place the pint into the outer bowl. Select the Lite Ice Cream setting.
  8. The texture check. Open the lid. If it looks powdery or like sand, don't panic! This is normal for low-fat bases.
  9. The re spin. Add 1 tablespoon of extra milk to the center and run the Re spin cycle until it looks like glossy soft serve.
  10. Final fold in. If you want bigger chunks, add a few more fresh berries now and use the Mix in button for 15 seconds.