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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/protein-chocolate-ice-cream-recipe/