Protein Ice Cream (Chocolate) – Wholesome Yum

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Craving a protein-packed, refreshing, creamy chocolate treat?Skip the protein shake and make this Protein Ice Cream Recipe!It’s super smooth (never gritty!), unbelievably rich and satisfying – not your typical Zero Sugar Desserts. it tastes similar to mine Keto Chocolate Ice Cream custard base like me Almond Milk Ice Creamso you get the same great taste and texture, but with a boost.

When I first made this, I made it for my kids (then 3 and 5) and they couldn’t get enough. I challenge you to tell the difference between this high protein ice cream recipe and regular ice cream! 😉

Ingredients and Substitutes

This section explains how to choose the best ingredients for chocolate protein ice cream, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

• yolk – These form the base of the custard. (If you need a way to run out of whites, try Coconut Macarons.)
• sweetener – I use Besti Powdered Monk Fruit Allulose Blend as a sugar substitute Because it has 0 calories, 0 glycemic index (i.e. won’t raise blood sugar levels), and tastes just like sugar. I don’t recommend most other sugar substitutes because the ice cream will harden. Regular powdered sugar works well if it fits your lifestyle, but why add refined sugar if Besti tastes just as good? 😉
• sea ​​salt – Just a pinch of salt is all it takes to bring out the sweetness in recipes. Don’t worry, your protein ice cream won’t be salty.
• Vanilla Almond Milk – I use store bought unsweetened Vanilla Almond Milkbut you can make Homemade Unsweetened Almond Milk as well as. Most non-milk options will work too, but you may need to add vanilla extract to create a similar flavor.
• heavy cream – Perfect creamy texture and flavor. You can make it dairy-free by switching to full-fat canned coconut milk.
• cocoa powder – Look for unsweetened premium cocoa for the richest chocolate flavor (I like this).
• protein powder – I use this collagen Because I love the benefits, but you can use any protein powder you like like whey protein powder, a plant based protein powder, or even chocolate protein powder if you want that extra chocolate flavor.

Variations: Make other flavors!

If chocolate ice cream isn’t your thing, substitute an extra 1/4 cup of protein powder for the cocoa powder and make the following changes for different flavors:

• vanilla – Use vanilla protein powder, or add 1-2 teaspoons of vanilla extract.
• strawberry – Puree 8 oz of strawberries in a blender or food processor and add in the last 5 minutes of blending.
• chocolate chips – Make vanilla protein ice cream (above) and add 1/2 cup of chocolate chips during the last 5 minutes of churning.
• peanut butter – Add 1/4 to 1/2 cup of peanut butter during the last 5 minutes of blending.

How to Make Protein Ice Cream

This section shows how to make chocolate protein ice cream, with step-by-step photos and details about the technique to help you visualize how to make it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make the ice cream base. In a medium bowl, whisk together egg yolks, Besti powder, and sea salt until combined and pale yellow.
2. Make the chocolate meringue base. in a small pan, whisk together the almond milk, cream, cocoa powder, and collagen. Heat until it starts to boil. Keep away from heat sources.
3. temper. Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking vigorously – it will foam. Once the custard is smooth, transfer it back to the saucepan.

Tip: Pour hot liquid in a thin stream.

This is called tempering, and doing it while whisking keeps the eggs from scrambling.

4. hot. Heat custard mixture over low heat, stirring frequently, until mixture reaches 170°F.
5. chill. Remove from heat and cover with lid. Refrigerate for at least 4 hours, until very cold and below 40°F. There will be a thin film on top.
6. agitation. Pour cold custard mixture into pre-frozen ice cream machine bowl. Follow the manufacturer’s directions until your homemade protein ice cream has the texture of soft serve ice cream.

7. Enjoy or freeze. Spoon onto plates and serve immediately for a soft texture. For a firmer consistency, you can transfer to a freezer container or loaf pan, smooth the top with a spatula, and freeze until firm.

Tip: You can store protein ice cream in the refrigerator for up to 6 months.

To serve, let thaw on the counter for 5-10 minutes, then moisten an ice cream scoop with warm water for easier scooping.

More Easy Ice Cream Recipes

Protein powder is one of the easiest elements to add healthy snacks and for breakfast – I’ve tried it in warm recipes like Protein Waffles and fluffy protein breadDesserts like this high-protein ice cream are probably my favorite way to use them though! If you’re looking for healthier ice cream recipes to enjoy summer while making you feel good, try these:

Protein Ice Cream (Chocolate)

This easy protein ice cream recipe tastes just like regular chocolate ice cream and has 13 grams of protein per serving, which is good for you!

Prepare: 5 minute

chef: 30 minute

all: 4 Hour 35 minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. In a medium bowl, whisk together egg yolks, Besti powder, and sea salt until combined and pale yellow. on hold.

2. in a small pan, whisk together the almond milk, cream, cocoa powder, and protein powder. Heat it over medium heat until it starts to boil. Keep away from heat sources.

3. Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will keep the eggs from scrambling.)

4. Once the custard is well incorporated, pour the mixture back into the saucepan.Return to stove over low heat and high heat, stirring frequently, until mixture reaches 170°F (76°C), about 3-5 minutes.

5. Keep away from heat sources. Cover and refrigerate for at least 4 hours, until very cold (below 40°F (4°C)).

6. Pour cold custard mixture into pre-frozen ice cream machine bowl.Stir according to the manufacturer’s instructions, usually about 20-25 minutesuntil the ice cream has the texture of soft serve ice cream.

7. Serve immediately, or for a firmer ice cream, transfer to a freezer container and freeze until solid.

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recipe notes

Serving Size: 1/2 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 233

fat 19.3 grams

protein 13.2 grams

total carbohydrates 3.9 grams

net carbs 2.7 grams

fiber 1.2 grams

sugar 1.3 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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