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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Chill Custard: Remove from heat, cover, and refrigerate the custard for at least 4 hours until very cold, ideally below 40°F (4°C).
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.
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