Protein Chocolate Ice Cream Recipe

Introduction

This Protein Ice Cream is a creamy, rich treat that combines delicious chocolate flavor with a boost of protein. Perfect for a healthier dessert option, it’s easy to make at home using simple ingredients and an ice cream maker.

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: Transfer the combined custard back to the saucepan. Heat over low heat, stirring frequently, until the mixture reaches 170°F (76°C), about 3–5 minutes.
5. Step 5: Remove from heat, cover, and refrigerate for at least 4 hours until very cold (below 40°F / 4°C).
6. Step 6: Pour the cold custard into a pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually 20–25 minutes, until it reaches a soft serve texture.
7. Step 7: Serve immediately for soft serve ice cream or transfer to a freezer-safe container and freeze until firm for a scoopable texture.

Tips & Variations

• Use any unsweetened protein powder you prefer, such as whey or plant-based, to suit your dietary needs.
• For a dairy-free version, swap heavy cream with full-fat coconut milk and ensure your protein powder is plant-based.
• Add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.
• Mix in chopped nuts or sugar-free chocolate chips during the last few minutes of churning for a crunchy texture.

Storage

Store the ice cream in an airtight container in the freezer for up to 1 week. To soften before serving, let it sit at room temperature for 5–10 minutes or warm slightly in the microwave for 10 seconds. Stir if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can pour the custard into a shallow container and freeze it, stirring every 30 minutes for about 2–3 hours to break up ice crystals and create a smoother texture.

Is it safe to eat ice cream made with raw eggs?

This recipe cooks the eggs gently during the heating step to 170°F (76°C), which is enough to safely reduce any risk of salmonella while giving a smooth custard base.

Protein Chocolate Ice Cream Recipe

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★★★★★

4.6 from 116 reviews

This Protein Ice Cream recipe offers a rich, creamy treat that’s packed with protein, perfect for a low-sugar indulgence. Made with egg yolks, almond milk, heavy cream, cocoa powder, and collagen protein powder, it combines smooth texture with a chocolatey flavor, all while being sweetened naturally with monk fruit and allulose blend. The custard base is carefully cooked to create a velvety ice cream that’s creamy yet healthier, ideal for anyone looking to boost their protein intake without compromising on taste.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: About 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

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Egg Mixture

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

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

1. Whisk egg yolks mixture: In a medium bowl, whisk together the egg yolks, powdered monk fruit allulose blend, and sea salt until combined and the mixture turns light yellow. Set this aside for later.
2. Heat cream mixture: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and collagen protein powder. Heat the mixture over medium heat just until it begins to simmer, then immediately remove from heat to prevent scorching.
3. Temper egg yolks: Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream, whisking constantly and vigorously to prevent curdling and scrambling of the eggs.
4. Cook the custard base: Transfer the combined custard back to the saucepan. Place over low heat and stir frequently until the mixture thickens slightly and reaches 170°F (76°C), about 3-5 minutes. Be careful not to overheat.
5. Cool the custard: Remove from heat and cover. Refrigerate the custard for at least 4 hours, or until very cold (below 40°F or 4°C), to ensure proper texture when churned.
6. Churn the ice cream: Pour the cold custard into the pre-frozen bowl of your ice cream maker. Churn the mixture according to the manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.
7. Serve or freeze: You can serve the ice cream immediately for a soft-serve texture or transfer it to an airtight container and freeze until firm for a harder consistency.

Notes

• Use a thermometer to ensure the custard reaches 170°F for safety and proper thickening.
• Tempering the eggs by slowly adding hot liquid prevents curdling and results in a smooth custard.
• If you prefer vegan or dairy-free, substitute heavy cream with coconut cream, but note texture differences.
• Chilling the custard thoroughly before churning is essential for creaminess and proper freezing.
• Protein powders vary in sweetness and texture, so adjust the quantity and type based on your preference.
• Freezing the churned ice cream longer will firm it up but allow a few minutes to soften before serving.

Keywords: Protein Ice Cream, Homemade Ice Cream, Low Sugar Dessert, High Protein Dessert, Healthy Ice Cream, Chocolate Protein Ice Cream