Peach Cobbler Protein Ice Cream
Ingredients
Ice Cream
1 scoop ProDough Peach Cobbler Whey Protein Powder
2 cups milk of choice
2 oz whipped cream cheese
2 tbsp vanilla pudding mix
Peach Coulis
1 cup peach wedges, fresh or frozen
1 tbsp honey
Biscuit Crumble
⅓ cup all purpose flour
2 tbsp brown sugar, packed
1/2 tsp baking powder
2 tbsp butter
2 tbsp whole milk
Directions:
- Make the base in the CREAMi™ Pint. In a blender, add whey, milk of choice, whipped cream cheese, and pudding mix, and blend until everything is dissolved. Pour into the pint, and freeze for 24 hours.
- Before blending, prepare the toppings. Preheat the oven to 350 degrees Fahrenheit. Cube the butter into small pieces. In a mixing bowl, combine the flour, brown sugar, baking powder, and butter. Add the milk, and stir until just combined.
- Dump the batter onto a baking sheet lined with parchment paper, and bake for 16-18 minutes, or until baked with the edges browned. Remove from the oven and cool completely before crumbling by hand.
- While the biscuit bakes, add the peaches and honey to a skillet over medium heat. Cook until the peaches are completely softened and bubbling, about 10 minutes.
- Remove pint from freezer and let sit for 5-10 minutes at room temperature. Add the pint to the CREAMi™
- Once assembled, select full and ice cream to process. Once processing is complete, top with the peaches and biscuit crumbles, and serve immediately.
- Note: we recommend topping the ice cream with the peaches and biscuits per serving and not refreezing the peaches or biscuit crumbles.