Eton mess protein ice cream

A scoopable strawberry ice cream with all the nostalgic flavours of Eton mess and 20g of protein per serving – a delicious way to satisfy both sweet cravings and protein goals

Ingredients

800g Greek or coconut yoghurt
30g H&B Fruitfetti Strawberry Peach, finely chopped
80g fresh strawberries, finely chopped
1 tsp vanilla extract
20g Pulsin Pea Protein Powder
1 tsp of H&B Clear honey or agave nectar

Nutritional information

Per	Serving
Energy (kcal)	226 kcal
Fat	21.8g
of which saturates	13.5g
Carbohydrates	13.8g
of which sugars	15g
Fibre	4.1g
Protein	10g

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Nutrition

Ice cream maker method

Step 1

Add all the ingredients to a bowl and mix until fully combined.

Step 2

Pour the mixture into your ice cream maker and churn for approximately 30 minutes or according to the manufacturer's instructions.

Step 3

Transfer the ice cream to a freezer-safe container and freeze for two hours.

Step 4

Scoop, serve and enjoy.

Ninja Creami method

Step 1

Add all the ingredients to your Ninja Creami container and stir until fully combined.

Step 2

Freeze overnight until completely solid.

Step 3

Process using the frozen yoghurt setting.

Step 4

Re-spin if required for a smoother texture, then serve.

No-churn method

Step 1

Beat the yoghurt, vanilla extract, honey and pea protein powder together in a bowl for two minutes until smooth and slightly aerated.

Step 2

Fold through the Fruitfetti Strawberry Peach and chopped fresh strawberries.

Step 3

Transfer the mixture to a freezer-safe container and place in the freezer.

Step 4

After 30 minutes, remove from the freezer and gently stir to break up any ice crystals.

Step 5

Repeat this process three more times at 30-minute intervals, then freeze until firm enough to scoop and serve.

Protein ice cream FAQs

How long can you keep homemade protein ice cream?

This Eton mess protein ice cream can be stored in an airtight container in the freezer for up to one month. For the best texture, allow it to sit at room temperature for five to 10 minutes before scooping.

Does protein ice cream contain more protein than regular ice cream?

Yes, adding pea protein powder increases the protein content compared to traditional ice cream. Combined with protein-rich Greek yoghurt, this recipe makes a satisfying dessert that can help support your daily protein intake.

Why is my protein ice cream icy?

Protein ice cream can become icy if it freezes for too long without being churned or stirred. Using an ice cream maker or Ninja Creami helps create a smoother texture, while the no-churn method benefits from regular stirring during freezing to minimise ice crystal formation.

Can I use coconut yoghurt instead of Greek yoghurt?

Absolutely. Coconut yoghurt creates a dairy-free alternative with a slightly lighter texture and subtle coconut flavour, making it ideal for those following a plant-based diet.

Do I have to use pea protein?

No, you don’t have to use pea protein. Feel free to swap it for another protein powder you prefer, such as whey, soy or a plant-based blend. The texture may vary slightly but the recipe will still work well and taste great.