This easy low carb keto protein ice cream is a creamy, cold treat that’s perfect for hot days or a post-workout dessert. It’s quick to make with simple ingredients like almond milk and cocoa powder. You can use your favourite unsweetened protein powder, making it both flexible and nutritious for your low-carb lifestyle.
Recipe Ingredients
- 5 large egg yolks
- 120g / ½ cup powdered monk fruit allulose blend
- 1 pinch sea salt
- 360ml / 1½ cups unsweetened vanilla almond milk
- 240ml / 1 cup heavy cream (double cream)
- 25g / ¼ cup Dutch-processed cocoa powder
- 25g / ¼ cup collagen protein powder (or any unsweetened protein powder)
How To Make Low Carb Keto Protein Ice Cream
- Whisk the egg yolk base: In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt until smooth and pale yellow. Set aside.
- Heat the milk and cream mixture: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and protein powder. Heat gently over medium heat until it begins to simmer, then remove from heat.
- Temper the egg yolks: Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Add it in a thin stream to avoid scrambling the eggs.
- Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring often, until it reaches 170°F / 76°C (about 3–5 minutes). Do not let it boil.
- Chill the mixture: Remove from heat, cover, and refrigerate for at least 4 hours, or until completely chilled (below 40°F / 4°C).
- Churn the ice cream: Pour the cold custard into a pre-frozen ice cream maker bowl. Churn according to your machine’s instructions (usually 20–25 minutes) until it reaches a soft-serve texture.
- Freeze for a firmer consistency: Serve immediately, or transfer to an airtight container and freeze for a few hours until solid.
Recipe Tips
- Use powdered sweetener: Make sure your monk fruit sweetener is powdered, not granulated. Granules won’t dissolve well and can leave a gritty texture.
- Whisk constantly when tempering: Pour the hot cream into the egg yolks slowly while whisking non-stop to avoid scrambled eggs.
- Don’t overheat the custard: Heat gently and remove from the stove at 170°F / 76°C. Going higher can ruin the creamy texture.
- Chill completely before churning: The mixture must be very cold (below 40°F / 4°C) before going into the ice cream maker for best texture.
- Freeze the ice cream bowl overnight: If your ice cream maker uses a freezer bowl, make sure it’s frozen solid at least 12–24 hours before churning.
How To Store Leftovers?
- Freeze: After the ice cream is fully churned, transfer it to an airtight freezer-safe container. Store in the freezer for up to 2 months. Before serving, let it sit at room temperature for 10–15 minutes to soften. No reheating is needed.
Nutrition Facts
Serving Size: ½ cup
- Calories: 233
- Total Fat: 19.3g
- Saturated Fat: 11g
- Cholesterol: 180mg
- Sodium: 85mg
- Potassium: 150mg
- Total Carbohydrate: 3.9g
- Dietary Fiber: 1.2g
- Sugars: 1.3g
- Protein: 13.2g
Check out More Recipes:
- Low Carb Keto Strawberry Ice Cream (Sugar-Free)
- Low Carb Keto Ice Cream
- Low Carb Keto Mason Jar Ice Cream
- Low Carb Keto Almond Milk Ice Cream
Low Carb Keto Protein Ice Cream
Description
This easy low carb keto protein ice cream is a creamy, cold treat that’s perfect for hot days or a post-workout dessert. It’s quick to make with simple ingredients like almond milk and cocoa powder. You can use your favourite unsweetened protein powder, making it both flexible and nutritious for your low-carb lifestyle.
Ingredients
Instructions
- Whisk the egg yolk base: In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt until smooth and pale yellow. Set aside.
- Heat the milk and cream mixture: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and protein powder. Heat gently over medium heat until it begins to simmer, then remove from heat.
- Temper the egg yolks: Slowly pour the hot cream mixture into the egg yolks, whisking constantly. Add it in a thin stream to avoid scrambling the eggs.
- Cook the custard: Return the mixture to the saucepan and cook over low heat, stirring often, until it reaches 170°F / 76°C (about 3–5 minutes). Do not let it boil.
- Chill the mixture: Remove from heat, cover, and refrigerate for at least 4 hours, or until completely chilled (below 40°F / 4°C).
- Churn the ice cream: Pour the cold custard into a pre-frozen ice cream maker bowl. Churn according to your machine’s instructions (usually 20–25 minutes) until it reaches a soft-serve texture.
- Freeze for a firmer consistency: Serve immediately, or transfer to an airtight container and freeze for a few hours until solid.
Notes
- Use powdered sweetener: Make sure your monk fruit sweetener is powdered, not granulated. Granules won’t dissolve well and can leave a gritty texture.
Whisk constantly when tempering: Pour the hot cream into the egg yolks slowly while whisking non-stop to avoid scrambled eggs.
Don’t overheat the custard: Heat gently and remove from the stove at 170°F / 76°C. Going higher can ruin the creamy texture.
Chill completely before churning: The mixture must be very cold (below 40°F / 4°C) before going into the ice cream maker for best texture.
Freeze the ice cream bowl overnight: If your ice cream maker uses a freezer bowl, make sure it’s frozen solid at least 12–24 hours before churning.
Low Carb Keto Protein Ice Cream
