Porganditoidud: salted caramel protein ice cream
In summer, when the thermometer creeps toward thirty and you come back from the gym craving something cold, sweet and protein-rich, there’s no need to run out for packaged ice cream. The Porganditoidud series from the Paljas Porgand kitchen offers a simple solution: blend five ingredients, and in five minutes two people have a bowl of creamy ice cream with 21 g of protein per serving and only 234 kcal. The combination of salted caramel and peanut butter is so good that your sweet cravings disappear for a long time.
Why this Porganditoidud recipe works as a post-workout dessert
Regular store-bought ice cream often delivers 200–300 kcal per serving of mostly sugar and fat, with barely three grams of protein. This recipe turns that on its head: 42% of the recommended daily protein intake comes from a single small bowl. Silken tofu provides the creaminess without any need for fresh cream. Peanut protein powder pushes the protein content high without adding excessive calories. Dates sweeten it naturally, and Himalayan salt amplifies the peanut flavor — it’s the classic salted caramel trick that pastry chefs use.
Honestly, when you’re hungry after the gym, it’s hard to choose between an apple and the dessert waiting in the fridge. With this ice cream you don’t have to choose: you get the sweetness and the protein, which helps support muscle recovery.
Ingredients and preparation
For two servings you’ll need:
- 100 g silken tofu
- about 7 ice cubes
- 50 g peanut protein
- 25 g peanut butter
- ½ tsp Himalayan salt
- 5 dates, or a sweetener of your choice
- To garnish: crushed peanuts or cacao nibs and salted caramel sauce
Step-by-step instructions:
- Put the silken tofu, 7 ice cubes, 50 g peanut protein, 25 g peanut butter and ½ tsp Himalayan salt into a blender jug.
- Add 5 dates (pits removed), or another sweetener if you prefer.
- Blend everything into a smooth, creamy mixture. If the mixture is too thick, add one or two more ice cubes; if it’s too runny, add a little more tofu.
- Taste it and, if needed, add more sweetener or salt.
- Spoon it into two bowls, sprinkle with crushed peanuts or cacao nibs and drizzle a little salted caramel sauce over the top.
The whole process takes about five minutes. If you want a proper ice cream texture, you can put the mixture in the freezer for 30–40 minutes before serving — then it also looks more like ice cream. Don’t leave it in the freezer any longer, because the tofu starts to separate and the texture suffers.
Nutritional value and practical tips
One serving (the recipe makes 2 servings) contains:
- Calories: 234 kcal
- Total fat: 12 g (19% of the daily recommendation)
- Saturated fat: 2 g (11%)
- Monounsaturated fat: 1 g
- Polyunsaturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 0 mg (0%)
- Sodium: 15 mg (1%)
- Potassium: 0 mg (0%)
- Total carbohydrates: 8 g (3%)
- Dietary fiber: 0 g (2%)
- Sugars: 3 g
- Protein: 21 g (42%)
- Iron: 23% of the daily recommendation
A few ideas for adapting the recipe to your own taste. If you don’t have peanut protein on hand, a plant-based protein isolate with a neutral flavor works too — in that case, raise the amount of peanut butter to, say, 35 grams so the flavor stays strong. Instead of dates you can use a couple of teaspoons of maple syrup or a spoonful of honey, but keep in mind that the calories and sugar content will go up. You’ll usually find silken tofu in the Asian food aisle of larger stores; with regular white tofu the result stays grainy and doesn’t get quite creamy.
A simple truth: don’t skip the salt. It’s that ½ teaspoon of Himalayan salt that turns the peanut butter flavor into a mellow, sweet salted caramel. Without the salt, you just get a peanut-flavored tofu cream — edible, but not interesting.
Porganditoidud FAQ
Are Porganditoidud suitable for vegetarians and vegans too?
Yes. All the ingredients are plant-based: silken tofu, peanut protein, peanut butter, salt and dates. If you choose to garnish it with salted caramel sauce, check the label to make sure it doesn’t contain milk.
How long does the finished ice cream keep?
It’s best right after making it. In a covered container in the fridge it keeps for 24 hours, but the texture becomes slightly denser, so if needed, stir it through with a spoon before serving. Keeping it in the freezer for more than one hour is not recommended.
Where can I find more recipes like this?
Take a look at the Carrot Corner, where you’ll find other Paljas Porgand recipes, including breakfasts, smoothies and baked goods, all of which use a similar approach: more protein, less sugar, five ingredients.
Author: Paljas Porgand
Source:Turg.Fitness.ee
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