Print

Chocolate Protein Ice Cream Recipe

Print Recipe

★★★★★

4.4 from 136 reviews

This rich and creamy Protein Ice Cream in chocolate flavor combines the indulgence of traditional ice cream with the added benefits of collagen protein powder. Featuring a smooth custard base made with egg yolks, cocoa powder, and a sugar substitute, this recipe creates a low-sugar, high-protein frozen treat perfect for a satisfying dessert or post-workout snack.

Ingredients

Scale

Custard Base

  • 5 large Egg yolks
  • 1/2 cup Besti Powdered Monk Fruit Allulose Blend
  • 1 pinch Sea salt

Wet Ingredients

  • 1 1/2 cups Unsweetened vanilla almond milk
  • 1 cup Heavy cream

Flavoring & Protein

  • 1/4 cup Dutch processed cocoa powder
  • 1/4 cup Collagen protein powder (or any unsweetened protein powder)

Instructions

  1. Whisk egg yolks mixture: In a medium bowl, whisk together the egg yolks, powdered Besti monk fruit blend, and a pinch of sea salt until combined and light yellow in color. Set this mixture aside while preparing the cream base.
  2. Heat cream mixture: In a small saucepan, whisk together almond milk, heavy cream, Dutch processed cocoa powder, and collagen protein powder. Place the saucepan over medium heat and warm the mixture, whisking occasionally, until it just begins to simmer. Then remove it from heat immediately.
  3. Temper the eggs: Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream while whisking vigorously. This gradual mixing prevents the eggs from scrambling and ensures a smooth custard base.
  4. Cook custard: Transfer the combined custard mixture back into the saucepan and return to low heat on the stovetop. Stir frequently and gently until the mixture thickens and reaches 170°F (76°C), which usually takes about 3-5 minutes. Do not let it boil.
  5. Chill custard: Remove the custard from heat, cover it, and refrigerate for at least 4 hours until it is very cold, preferably below 40°F (4°C), to prepare for churning.
  6. Churn ice cream: Pour the chilled custard into a pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, typically about 20-25 minutes, until the ice cream reaches a soft serve texture.
  7. Serve or freeze: Serve the ice cream immediately for a soft-serve consistency or transfer it to a freezer-safe container and freeze until solid for a firmer texture.

Notes

  • Ensure the heat is low when cooking the custard to avoid scrambling the eggs.
  • Tempering the eggs by slowly adding the hot mixture is crucial to maintain smoothness.
  • You can substitute collagen protein powder with any unsweetened protein powder of your choice.
  • Use a pre-frozen ice cream maker bowl for best churning results.
  • To enhance chocolate flavor, use high-quality Dutch processed cocoa powder.
  • This recipe is naturally low in sugar due to the monk fruit and allulose blend.

Keywords: protein ice cream, chocolate ice cream, collagen protein, low sugar dessert, homemade ice cream, keto-friendly ice cream

Find it online: https://platedandproud.com/chocolate-protein-ice-cream-recipe/