High Protein Bubble Tea Ice Cream Recipe (15 mins prep, 24 hours rest)
PREP TIME: 15 MINUTES
REST TIME: 24 HOURS
Bubble Tea Protein Ice Cream with Proteus Nutrition WHEY Protein Powder
- 50g Proteus Nutrition Bubble Tea
- WHEY Protein Powder
- 200ml Heavy Whipping Cream
- 100ml Whole Milk
- 1 tbsp Vanilla Extract
- Ice Cubes / Crushed Ice
- Ice Cream Salt
- Optional: Sweetened Condensed Milk
To begin, fill half of a large bowl with ice cubes and salt and mix well. Then, place a smaller metal mixing bowl into the large bowl, firmly nesting it in the ice cubes. In the smaller bowl, add the heavy cream and whole milk, and whip until stiff peaks form. If you are using an electric mixer, start on a lower setting as this helps to incorporate more air into the cream. As the cream starts to firm up, increase to medium speed and whip until stiff peaks form. Then, add in the vanilla extract and give it a quick whisk to combine.
Place the entire bowl (including the large mixing bowl and ice cubes, if possible) into the freezer to set for one to two hours. After this time has elapsed, remove the semi-frozen whipped cream from the freezer and whip it on medium setting once more, until a thick and creamy mixture is achieved.
Finally, gradually add in small amounts the Proteus Nutrition Bubble Tea WHEY Protein Powder to the ice cream. Fold gently, making sure it is well incorporated and no trace of protein powder is left. For added sweetness, fold in some sweetened condensed milk. Finally, transfer the ice cream into a container and allow it to set in the freezer for at least 24 hours before serving. (Serving suggestions) Scoop a generous serving of your homemade bubble tea protein ice cream into a bowl or waffle cone. Drizzle with caramel sauce or sprinkle your favourite toppings and enjoy your tasty treat!