Chocolate orange ice cream

Low protein Chocolate ice cream

Recipe highlights

Total cooking time:

15 mins


Low Protein Diet - Phe Exchange Value 2 1/2 (exchange per serving 0)



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  • 200 mls Sno-Pro 
  • 50g low protein chocolate
  • 25g honey or golden syrup 
  • 25g cocoa powder
  • Zest of 2 oranges
  • Juice of 1 orange
  • 1 tsp vanilla 
  • 1 tbsp custard powder
  • 200g vegan cream


  1. In a pan, heat the Sno-Pro and low protein chocolate over medium low heat.
  2. In a bowl, mix the custard powder and cocoa with a tablespoon of water to form a thick mixture.
  3. Add the heated Sno-pro to the custard mix and stir before returning to the pan. Heat through, stirring until the custard has thickened.
  4. Next, place in a bowl and add the vanilla and orange zest, before allowing to cool.
  5. In another bowl, whisk the vegan cream with the honey until it forms soft peaks.
  6. Once the custard has cooled, mix in the cream and place in a container with a tight-fitting lid before placing in the freezer.
  7. Every 30 minutes, take out the container and shake for 2 minutes to break up the ice crystals - do this until the ice cream has frozen.
  8. Keep in the freezer until needed.

Chef tips

  • This ice cream is easy to make and great for desserts all over Christmas

IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional