The plum season is here, and we've got a dessert recipe that takes this fruit to a whole new level. Forget heavy pies – we've made a refreshing homemade ice cream instead, full of fresh fruit and our hot new idea – a proper plum syrup. The combination of plums with crunchy spelt biscuits and a light, creamy but protein‑packed base makes it the perfect sweet treat. It delivers 18g of protein, too. The ideal way to enjoy summer, have something fresh and use local, seasonal produce.
Shop ingredients
Nutrition (1 serving)
- 189 kcal
- 18 g carbohydrates
- 5 g fats
- 18 g protein
Per 6 portions
- 1 packet cottage cheese
- 1 packet light cream cheese
- 50 g honey
- vanilla extract
- 60 g vanilla protein powder
- 100 g plums
- 8 spelt biscuits
- 3 tsp of plum butter
Instructions
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Add the cottage cheese, low‑fat cream cheese, honey, vanilla extract, and protein to a bowl. Mix well with an immersion blender until smooth.
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Cut the fresh plums into small pieces and add them to a saucepan with a small amount of honey. Cook for a bit (about 1 minute), until they become tender and mix with the honey.
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Pour half of the cream into your chosen glass or bowl. Carefully add teaspoons of the syrup, spreading it evenly, and half of the cooked plums. Crumble the biscuits between your fingers and then sprinkle 4 of them over the top.
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Cover it with the remaining cream and top with the remaining plums, syrup and 4 more crumbled biscuits.
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Using the back of the spoon, press everything lightly into the cream so the flavours can combine and you get a marbling.
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Transfer the bowl or glass into the freezer for two hours or overnight.
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Leave it to cool down to room temperature before serving.
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Enjoy!
