By JCG Nutrition

High-Protein Melomakarono Ice Cream

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This Ninja Creami ice cream recreates the warm flavours of melomakarono using honey, orange zest, cinnamon, nutmeg, cloves and walnuts. Its creamy base combines milk, yogurt and vanilla protein powder for a festive high-protein dessert.

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High-Protein Melomakarono Ice Cream
Difficulty Easy
Prep time 10 min
Cook time 0 min
Total time 10 min
Servings 1

Nutrition

per serving
Calories 389 kcal
Protein 39.0 g
Carbs 48.0 g
Fat 11.0 g
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The recipe

Ingredients

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The recipe

Directions

  1. Add the milk, almond milk, yogurt, honey, protein powder, sweetener, xanthan gum, cinnamon, nutmeg, cloves, salt and orange zest to a blender.
  2. Blend for approximately 30 seconds, until completely smooth and free of lumps.
  3. Transfer the mixture to a Ninja Creami container, close it with the lid and freeze for at least 20 hours.
  4. When ready to process the ice cream, remove the container from the freezer and run warm water over its exterior for approximately 30 seconds.
  5. Place the container in the Ninja Creami and select the Light Ice Cream setting.
  6. If the texture is very crumbly after the first cycle, carefully loosen the ice cream from the sides of the container with a knife and select Re-Spin.
  7. If it is already creamy or close to the desired texture, skip the additional Re-Spin.
  8. Using a spoon, make a hole in the centre of the ice cream that reaches the bottom of the container.
  9. Add the crushed walnuts to the hole and select the Mix-In (Extras) setting to distribute them evenly.

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