Snack · 35 min · american

Copycat Chocolate Frozen Custard (Culver’s style)

Low-fat milk does the heavy lifting here, with nonfat greek yogurt rounding it out. An American snack that takes 35 minutes, start to finish. The macros do the talking: 24g protein, 30g carbs, and 6g fat in every 270-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 1 cup Low-fat milk
• 1 cup Nonfat Greek yogurt
• 1 scoop Chocolate whey protein powder
• 3 tbsp Dutch cocoa powder
• 3 tbsp Granulated sweetener (monk fruit or sugar)
• 2 Egg yolks
• 1 tsp Vanilla extract
• 1 pinch Fine sea salt

Steps

1. Whisk the yolks, cocoa, sweetener, and salt in a saucepan, then stream in the milk, whisking until it looks like chocolate milk with ambition.
2. Cook over medium-low, stirring constantly, until it thickens enough to coat the spoon, about 6 minutes — custard is eggs plus patience, and rushing it makes sweet scrambled eggs.
3. Off the heat, whisk in the yogurt, protein powder, and vanilla until glossy; the yogurt keeps the tang of fresh custard and does the protein heavy lifting.
4. Chill the base until completely cold, at least 2 hours — warm base churns into soup, cold base churns into silk.
5. Churn in an ice-cream maker for 20 minutes, or freeze in a shallow pan, stirring hard every 30 minutes, until it holds soft ridges.
6. Serve at soft-serve softness straight from the churn, in a chilled dish, with nothing on it. Culver’s would approve of the restraint.

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