Description
A simple recipe for no-churn ice cream featuring blueberries and crushed gingersnap cookies, made with added protein powder.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1/2 cup gingersnap cookies, crushed
- 1/2 cup vanilla or unflavored protein powder
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, vanilla extract, and protein powder until smooth.
- Gently fold the condensed milk mixture into the whipped cream until just combined. Do not overmix.
- Gently fold in the blueberries.
- Fold in half of the crushed gingersnap cookies.
- Pour the mixture into a freezer-safe container, such as a loaf pan.
- Sprinkle the remaining crushed gingersnaps over the top.
- Cover the container tightly with plastic wrap or a lid.
- Freeze for at least 6 hours, or until firm.
Notes
- If using frozen blueberries, do not thaw them before mixing them in.
- You can substitute other cookies for gingersnaps if desired.
- For easier scooping, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 1
- Protein: 12
- Cholesterol: 60
Keywords: no churn ice cream, blueberry, protein ice cream, gingersnap, frozen dessert, easy ice cream