Strawberry Protein Sherbet

5 from 1 vote

This is a great high protein, low carb and low fat dessert. You can freeze the mousse directly or churn it in an ice cream maker for a slightly more dense result.

Course Dessert

Cuisine American

Keyword american, dairy-free, dessert, easy, frozen, ice cream, nightshade-free, no-bake, no-cook, nut-free, protein sparing modified fast, PSMF, sherbet

Prep Time 10

Freezing Time 3

Total Time 3 10

Servings

Calories 65kcal

Author Jenny Ross

Ingredients

1/2 cup strawberry puree 1 cup frozen strawberries, thawed and blended until smooth
1/4 cup protein powder
1/8 teaspoon xanthan gum optional, helps with texture
tiny pinch salt
1 teaspoon strawberry extract
4 tablespoons coconut or almond milk beverage

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Instructions

Use an electric whisk to combine the strawberry puree, protein powder, xanthan gum, salt, and strawberry extract. Whisk until light and fluffy and at least doubled in volume. Fold in the coconut beverage.
Transfer to a freezer safe container and freeze until solid, about 3 hours. Alternatively, you can pour this mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Notes

For a light and frozen mousse, do not churn the resulting mixture. It will need to thaw on the counter for about 30 minutes to be scoopable. For a more dense texture closer to traditional sherbet, churn in an ice cream maker.

Nutrition