Low Calorie High Protein Confetti Birthday Cake Ice Cream

26Min

4Servings

75Cal

EasyLevel

VegetarianGluten freeKid friendlyhigh-proteinlow-caloriegluten-free

#high-protein#low-calorie#healthy#birthday#ice-cream#dessert

Equipment

Mixing Bowl

Mixing Spoon

Ingredients

Ice Cream Base

Nonfat Greek Yogurt (plain)

340 g

Fat Free Cool Whip (frozen)

108 g

Vanilla Casein Protein Powder (vanilla)

2 scoop

Vanilla Whey Protein Powder (vanilla)

1 scoop

Sugar Free Cheesecake Pudding Mix (sugar_free)

1 packet

Sugar Free Powdered Sugar Substitute (sugar_free)

60 g

Vanilla Extract (pure)

5 ml

Pink Food Coloring (pink)

1 drop

Optional Toppings

Rainbow Sprinkles (colorful)

15 g

Instructions

Mix Protein Base

Combine all dry and wet ingredients except Cool Whip to create a thick protein base.

3 min

Mix until super thick - casein is essential for proper texture

Fold in Cool Whip

Gently fold Cool Whip into the thick base until the mixture becomes fluffy and scoopable.

2 min

Use gentle folding motion to maintain airiness

Freeze to Thicken

Place mixture in freezer for 15-30 minutes to achieve desired ice cream consistency.

20 mintimer 20 min

Check at 15 minutes - texture should be scoopable but not too hard

Add Sprinkles and Serve

Sprinkle rainbow sprinkles on top if desired and enjoy immediately.

1 min

Original recipe

YouTubeRecipe by Christopher Kai Yu

Storage

Fridge: 3 days

Freezer: 14 days

Reheat: Allow to soften at room temperature for 5-10 minutes

Store in airtight container. Texture may become very hard after extended freezing

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