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.
Ingredients
Scale
- 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
Instructions
- Foundation Preparation: Whisk egg yolks, powdered sweetener, and sea salt in a medium bowl until achieving a smooth, pale yellow mixture with uniform consistency.
- 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.
- Tempering Process: Gradually stream the hot cream mixture into the egg yolk blend while whisking vigorously to prevent egg scrambling and ensure silky integration.
- 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.
- 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.
- 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