Creamy Keto Ice Cream Recipe: A Protein-Packed Low Carb Delight

Cool summer days demand a delicious keto protein ice cream recipe that satisfies sweet cravings without guilt.

Zero sugar doesn’t mean zero flavor in this creamy frozen treat.

Rich, velvety textures blend seamlessly with low-carb ingredients to create a dessert that feels indulgent.

Protein-packed and dietitian-approved, this recipe delivers maximum taste with minimal carbohydrates.

Whipping up this delectable dessert takes minimal effort and delivers maximum satisfaction.

Grab your favorite protein powder and some heavy cream, and get ready to blend a treat that makes healthy eating feel like a delightful reward.

You’ll fall in love with every smooth, decadent spoonful of this game-changing ice cream.

Ingredients to Scoop Up Keto Protein Ice Cream

• Egg Yolks: Creamy foundation that provides rich texture and silky smooth consistency, choose fresh farm eggs for best results.
• Powdered Sweetener: Zero-carb natural sweetener that adds delightful sweetness without spiking blood sugar, select monk fruit or erythritol for clean taste.
• Sea Salt: Flavor enhancer that balances sweetness and brings out deeper notes, opt for fine-grain mineral-rich varieties.

• Almond Milk, Heavy Cream: Low-carb liquid base creating luxurious mouthfeel, select unsweetened almond milk and organic heavy cream for superior quality.

• Cocoa Powder: Intense chocolate depth that transforms basic ice cream, choose high-quality Dutch-processed cocoa for robust flavor.
• Protein Powder: Muscle-supporting supplement that adds extra nutrition and helps create smoother texture, select unflavored or chocolate whey/casein blend.

Tools for Making High-Protein Ice Cream at Home

• Medium bowl: Essential for whisking egg yolks and sweetener smoothly.
• Small saucepan: Perfect for heating milk and cream mixture gently.
• Whisk: Key tool for mixing ingredients and preventing lumps.
• Thermometer: Helps monitor custard temperature precisely.
• Ice cream maker: Crucial for churning mixture into creamy ice cream.
• Airtight container: Ideal for storing and freezing finished ice cream.
• Measuring cups and spoons: Necessary for accurate ingredient proportions.

How to Make Protein Ice Cream That’s Keto-Friendly

• Egg Yolk Preparation

Grab a medium bowl and blend egg yolks with a sweet powdery substance and a pinch of salt until the mixture turns a soft sunshine color.

• Liquid Blend

In a small cooking pot, combine creamy dairy elements, a chocolatey powder, and protein supplement. Warm gently without letting it bubble aggressively.

• Temperature Balancing

Carefully stream the heated liquid into egg mixture, stirring continuously to prevent unwanted scrambling.

• Custard Creation

Return the combined liquid to the pot, cooking slowly while monitoring temperature. Stop when it reaches a specific warmth point, avoiding boiling.

• Cooling Period

Seal the mixture and let it rest in the cold storage area for several hours until thoroughly chilled.

• Ice Cream Transformation

Transfer the cooled liquid into a pre-frozen churning device, spinning it until it develops a soft, creamy texture.

• Final Texture

Serve immediately or store in a sealed container, allowing it to solidify into a delightful frozen treat.

Flavor Boosters for Keto Protein Ice Cream

• Experiment with different protein powder flavors like chocolate, vanilla, or even peanut butter to create unique taste profiles that match your mood and diet preferences.
• Fold in sugar-free chocolate chips, chopped nuts, or unsweetened coconut flakes during the last few minutes of churning to add delightful crunch and extra texture to your keto ice cream.
• Replace heavy cream with full-fat coconut milk for a dairy-free alternative that maintains the rich, creamy consistency while adding a subtle tropical undertone to your dessert.
• Top your ice cream with a drizzle of sugar-free caramel sauce, a sprinkle of cinnamon, or a few chopped almonds to elevate the flavor and make your low-carb treat feel extra indulgent.
• Store the ice cream in a shallow, airtight container with a piece of plastic wrap pressed directly onto the surface to prevent ice crystals and maintain a smooth, creamy texture for up to two weeks.

Ideas for Serving Protein Ice Cream Post-Workout

• Savor Keto-Friendly Delights: Recommendations for enjoying this low-carb protein ice cream
• Chocolate Chip Sprinkle: Crush a few sugar-free dark chocolate chips and gently sprinkle on top for extra crunch and rich chocolate flavor.
• Nutty Topping Adventure: Scatter chopped almonds or crushed pecans over the ice cream to add delightful texture and boost healthy fat content.
• Whipped Cream Crown: Add a dollop of sugar-free whipped cream and a light dusting of cocoa powder for an elegant dessert presentation.
• Keto Berry Burst: Mix in a small handful of fresh raspberries or sliced strawberries for a natural sweetness and vibrant color contrast.

How to Store Keto Protein Ice Cream Without Freezer Burn

• Store Smart: Keep ice cream in a freezer-safe, airtight container to prevent freezer burn and maintain optimal texture.
• Quick Chill Strategy: Cool the custard base thoroughly in the refrigerator for at least 4 hours before churning to ensure smooth, creamy results.
• Portion and Protect: Divide ice cream into individual serving containers for easy grab-and-go keto-friendly treats that stay fresh longer.
• Maximize Freshness: Consume homemade keto protein ice cream within 1-2 weeks for the best flavor and texture, storing at a consistent freezer temperature of 0°F / -18°C.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Calories: 262 kcal

Servings: 4

Smooth Low Carb Keto Protein Ice Cream Recipe

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4.8 from 18 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Keto protein ice cream delights dessert enthusiasts with minimal carbohydrates and maximum flavor. Cold and creamy without sugar, this recipe brings protein-packed satisfaction for health-conscious individuals seeking indulgent frozen treats.

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Ingredients

Scale 1x2x3x

• 5 large egg yolks
• 360 ml / 1½ cups unsweetened vanilla almond milk
• 240 ml / 1 cup heavy cream (double cream)
• 120 g / ½ cup powdered monk fruit allulose blend
• 25 g / ¼ cup Dutch-processed cocoa powder
• 25 g / ¼ cup collagen protein powder (or any unsweetened protein powder)
• 1 pinch sea salt

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Instructions

1. Foundation Preparation: Whisk egg yolks, powdered sweetener, and sea salt in a medium bowl until achieving a smooth, pale yellow mixture with uniform consistency.
2. Liquid Blending: Combine almond milk, heavy cream, cocoa powder, and protein powder in a saucepan. Heat gently over medium temperature, stirring continuously until the liquid approaches a soft simmer, then immediately remove from heat.
3. Tempering Process: Gradually stream the hot cream mixture into the egg yolk blend while whisking vigorously to prevent egg scrambling and ensure silky integration.
4. Custard Development: Return the combined mixture to the saucepan, cooking over low heat. Stir frequently and monitor temperature, aiming to reach 170°F (76°C) within 3–5 minutes without boiling.
5. Chilling Phase: Cool the custard completely, cover, and refrigerate for a minimum of 4 hours, ensuring the temperature drops below 40°F (4°C) for optimal texture.
6. Churning and Freezing: Activate the pre-frozen ice cream maker bowl with the chilled custard, churning according to manufacturer’s instructions (typically 20–25 minutes). Transfer to an airtight container and freeze for firmer texture, or serve immediately for a lighter, creamier consistency.

Notes

• Prevent Egg Scrambling: Temper the hot cream mixture into egg yolks slowly and whisk constantly to create a smooth, silky custard without any unwanted egg chunks.
• Temperature Precision: Use a digital thermometer to hit the exact 170°F (76°C) sweet spot, ensuring food safety and perfect custard texture without overcooking.
• Chill Thoroughly: Refrigerate the custard mixture for at least 4 hours to develop deep flavors and create the ideal base for creamy, low-carb ice cream.
• Freezing Flexibility: Let the churned ice cream sit in the freezer for firmer texture or enjoy immediately for a luxurious soft-serve experience that melts in your mouth.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Desserts, Snacks, Drinks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 262
• Sugar: 2g
• Sodium: 30mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 210mg