Chocolate Protein Ice Cream Recipe

Introduction

This Protein Ice Cream in chocolate flavor is a rich and creamy treat that’s both satisfying and nutritious. It’s perfect for those looking to enjoy a delicious dessert while boosting their protein intake. Made with simple ingredients, this homemade ice cream offers a smooth texture and intense chocolate taste.

Ingredients

• 5 large egg yolks
• 1/2 cup Besti powdered monk fruit allulose blend
• 1 pinch sea salt
• 1 1/2 cups unsweetened vanilla almond milk
• 1 cup heavy cream
• 1/4 cup Dutch processed cocoa powder
• 1/4 cup collagen protein powder (or any unsweetened protein powder)

Instructions

1. Step 1: In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt until combined and light yellow in color. Set aside.
2. Step 2: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and protein powder. Heat over medium heat until it just starts to simmer, then remove from heat.
3. Step 3: Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. Pour in a thin stream and whisk vigorously to prevent scrambling the eggs.
4. Step 4: Once the custard is combined and smooth, transfer it back to the saucepan. Return to low heat and cook, stirring frequently, until the mixture reaches 170°F (76°C), about 3 to 5 minutes.
5. Step 5: Remove from heat, cover, and refrigerate for at least 4 hours until very cold (below 40°F or 4°C).
6. Step 6: Pour the chilled custard into a pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until the texture is like soft serve.
7. Step 7: Serve immediately for a softer texture, or transfer to a freezer-safe container and freeze until firm for a more traditional ice cream consistency.

Tips & Variations

• Use any unsweetened protein powder you prefer to customize flavor and protein content.
• For extra creaminess, substitute part of the almond milk with coconut milk.
• Add a teaspoon of vanilla extract for enhanced flavor depth.
• If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until set.

Storage

Store the ice cream in an airtight freezer-safe container for up to 1 week. To re-soften after freezing, let it sit at room temperature for a few minutes before serving. Using a warm scoop can also help portion it easily.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs for this recipe?

Yes, pasteurized eggs are recommended for recipes involving gently cooked eggs to ensure safety.

What if I don’t have an ice cream maker?

You can freeze the mixture in a shallow dish and stir it every 30 minutes to break up ice crystals until it reaches a creamy consistency.

Chocolate Protein Ice Cream Recipe

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★★★★★

4.7 from 64 reviews

• Author: lilan
• Total Time: 4 hours 25 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

This Protein Ice Cream (Chocolate) recipe offers a creamy, rich, and healthier alternative to traditional ice cream by incorporating collagen protein powder and using natural sweeteners. Perfect for dessert lovers looking to boost their protein intake while enjoying a decadent chocolate flavor, this homemade ice cream combines almond milk, heavy cream, and cocoa powder for a smooth, satisfying treat.

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Ingredients

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Custard Base

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

Chocolate Cream Mixture

• 1 1/2 cups unsweetened vanilla almond milk
• 1 cup heavy cream
• 1/4 cup Dutch processed cocoa powder
• 1/4 cup collagen protein powder (or any unsweetened protein powder)

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Instructions

1. Whisk Egg Mixture: In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt until combined and light yellow in color. Set aside.
2. Heat Cream Mixture: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and protein powder. Heat over medium heat until it just begins to simmer, then remove from heat immediately.
3. Temper Egg Yolks: Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream while whisking constantly. This gradual process and vigorous whisking prevents the eggs from scrambling.
4. Cook Custard: Transfer the combined custard mixture back into the saucepan. Heat over low heat, stirring frequently, until the mixture reaches 170°F (76°C), approximately 3-5 minutes, to thicken slightly and cook the eggs safely.
5. Chill Custard: Remove from heat, cover, and refrigerate the custard for at least 4 hours until very cold, ideally below 40°F (4°C).
6. Churn Ice Cream: Pour the chilled custard into a pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the ice cream reaches a soft-serve texture.
7. Serve or Freeze: Serve immediately for a soft-serve consistency or transfer to a freezer-safe container and freeze until firm for a traditional scoopable ice cream texture.

Notes

• Use Dutch processed cocoa powder for a smoother, less acidic chocolate flavor.
• Tempering the eggs with the hot cream mixture is crucial to prevent curdling.
• If you don’t have a specific collagen protein powder, any unsweetened protein powder will work as a substitute.
• The custard base must be properly chilled before churning to achieve the best texture and prevent ice crystals.
• Be sure your ice cream maker bowl is fully frozen as per the manufacturer’s recommendations before churning.
• For a firmer ice cream, let it freeze for at least 2-4 hours after churning.
• This recipe contains raw egg yolks, so use pasteurized eggs if concerned about food safety.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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