Protein-Packed Low Carb Keto Ice Cream Recipe

Low carb keto protein ice cream offers a delightful solution for health-conscious dessert lovers seeking a guilt-free indulgence.

Sweet cravings meet nutritional goals with this silky smooth frozen delight that transforms basic ingredients into a decadent treat.

Protein-packed and carbohydrate-conscious, this dessert bridges the gap between healthy eating and satisfying flavors.

Rich and creamy textures emerge from carefully selected ingredients that support metabolic wellness.

Dieters following ketogenic principles can enjoy a refreshing alternative to traditional sugar-laden frozen desserts.

Innovative preparation techniques ensure a smooth, luxurious consistency without compromising nutritional integrity.

Blending convenience with targeted nutritional benefits transforms ordinary dessert expectations: prepare to revolutionize your sweet experience.

Why Protein Ice Cream Is the Treat That Fuels You

• Craft Guilt-Free Dessert: Dive into a creamy, indulgent ice cream that keeps your keto diet on track without sacrificing flavor or satisfaction.
• Master Protein-Packed Technique: Learn a sophisticated custard-making method that transforms simple ingredients into a luxurious frozen treat packed with protein and low in carbs.
• Customize Your Cool Comfort: Experiment with different protein powder flavors and adjust sweetness levels to create a personalized ice cream experience that matches your taste preferences perfectly.

Ingredients That Keep You Fit and Full

• Heavy Cream: Rich and creamy base that provides luxurious texture and fat content for smooth ice cream.
• Almond Milk: Light dairy alternative that helps create a smooth, low-carb liquid base.

• Protein Powder: Adds protein content and helps create a smoother, more stable ice cream texture.
• Cocoa Powder: Provides rich chocolate flavor and deep color to the ice cream.

• Powdered Sweetener: Zero-carb sweetener that adds sweetness without increasing sugar content.
• Egg Yolks: Act as natural emulsifier and create a rich, custard-like texture in the ice cream.
• Sea Salt: Enhances overall flavor and balances the sweetness of the ice cream.

Instructions for Making Ice Cream That Builds Muscle

Step 1: Prepare Silky Egg Yolk Base

• Egg yolks
• Powdered sweetener
• Sea salt

Whisk until the mixture becomes smooth and transforms into a pale yellow color.

Step 2: Create Creamy Flavor Blend

• Almond milk
• Heavy cream
• Cocoa powder
• Protein powder

Gently heat over medium temperature until the mixture starts to simmer, then remove from heat.

Step 3: Merge Mixtures Carefully

Slowly stream the hot cream mixture into egg yolks while continuously whisking. Pour in a thin stream to prevent egg scrambling.

Step 4: Cook Custard Perfectly

Return the blended mixture to saucepan and cook over low heat. Stir frequently until the temperature reaches 170°F / 76°C, which takes approximately 3-5 minutes. Avoid boiling.

Step 5: Cool Down Completely

Remove from heat, cover the mixture, and refrigerate for minimum 4 hours. Ensure temperature drops below 40°F / 4°C.

Step 6: Transform Into Soft Ice Cream

Pour chilled custard into pre-frozen ice cream maker bowl. Churn according to machine instructions, typically 20-25 minutes, until reaching soft-serve consistency.

Step 7: Finalize Frozen Treat

Serve immediately or transfer to airtight container. Freeze for additional hours to achieve firmer texture.

Tips for Balancing Flavor with Nutrition

• Sweeten Smoothly: Opt for powdered monk fruit sweetener to ensure a silky-smooth texture without any grainy bits interfering with your creamy dessert.
• Temper with Technique: Gradually stream hot cream into egg yolks while whisking vigorously to create a perfectly smooth custard base without any unwanted scrambled egg chunks.
• Temperature Matters: Gently heat the custard and remove from heat precisely at 170°F to maintain that luxurious, creamy consistency that defines great ice cream.
• Chill for Perfection: Completely cool your mixture to below 40°F before churning, guaranteeing the most incredible texture and optimal freezing results.
• Prep Your Equipment: Freeze your ice cream maker's bowl thoroughly for 12-24 hours, ensuring it's rock-solid and ready to transform your mixture into dreamy, low-carb frozen goodness.

How to Store Protein Ice Cream Like a Pro

• Airtight Container Method: Select a high-quality, freezer-safe glass or plastic container with a tight-sealing lid. Glass containers prevent flavor absorption and maintain the ice cream's pure taste better than plastic. Choose containers with straight sides for easier scooping and minimal ice crystal formation.
• Long-Term Preservation Method: Wrap the container's surface with plastic wrap before closing the lid. This additional barrier prevents freezer burn and protects the ice cream's smooth texture from absorbing other refrigerator odors. Create a protective layer that locks in freshness and prevents moisture penetration.
• Temperature Management Method: Position the ice cream container in the coldest part of your freezer, typically at the back, away from the door. Consistent temperature maintains the creamy consistency and prevents rapid temperature fluctuations that can cause unwanted ice crystal development. Avoid storing near items with strong odors that might transfer unwanted flavors.

Flavor Boosters to Keep It Interesting

• Chocolate Espresso Boost: Enhance the recipe by adding 1-2 shots of cold espresso and dark chocolate shavings for a rich, caffeinated ice cream experience.
• Nutty Almond Crunch: Mix in chopped roasted almonds and a tablespoon of almond extract during the churning process for added texture and nutty flavor profile.
• Berry Protein Punch: Blend in sugar-free raspberry or strawberry puree during the cooling stage to create a fruity, protein-packed frozen dessert with vibrant color and tangy notes.
• Coconut Mocha Fusion: Replace almond milk with coconut milk and sprinkle unsweetened coconut flakes throughout the mixture for a tropical, creamy protein ice cream variation.

Wrapping Up with Protein and Pleasure

Keto protein ice cream emerges as ultimate dessert solution for health-conscious sweet enthusiasts.

Nutrient-dense ingredients combine seamlessly in this protein-packed frozen treat.

Rich chocolate undertones meld with creamy textures, creating guilt-free indulgence for low-carb lifestyles.

Complex flavors dance across palates without compromising nutritional goals.

Scientific precision meets culinary artistry in this remarkable recipe.

Passionate dessert lovers can savor each spoonful while maintaining metabolic wellness – scroll down, share this delightful discovery with friends, leave comments celebrating nutritious deliciousness, and inspire kitchen creativity among fellow keto adventurers.

Low Carb Keto Protein Ice Cream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

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

Print Recipe

Pin Recipe

Description

Creamy, protein-packed low carb keto ice cream brings Italian gelato vibes without sugar guilt. Rich chocolate or vanilla flavors deliver delicious nutrition that satisfies sweet cravings while supporting fitness goals.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 360ml / 1½ cups unsweetened vanilla almond milk
• 240ml / 1 cup heavy cream (double cream)
• 5 large egg yolks

Flavor and Sweetener Ingredients:

• 120g / ½ cup powdered monk fruit allulose blend
• 25g / ¼ cup Dutch-processed cocoa powder
• 25g / ¼ cup collagen protein powder (or any unsweetened protein powder)

Seasoning Ingredient:

• 1 pinch sea salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the egg yolk foundation by combining egg yolks, powdered sweetener, and sea salt in a medium mixing bowl. Whisk thoroughly until the mixture transforms into a smooth, pale yellow consistency with a uniform texture.
2. In a small saucepan, blend almond milk, heavy cream, cocoa powder, and protein powder. Apply gentle heat over medium temperature, stirring continuously until the liquid approaches a soft simmer, then immediately remove from the heat source.
3. Create a gradual tempering process by introducing the hot cream mixture into the egg yolk blend. Pour the liquid in a delicate, steady stream while whisking vigorously to prevent egg scrambling and ensure silky integration.
4. Transfer the combined mixture back to the saucepan and cook over low heat. Stir frequently and monitor the temperature carefully, aiming to reach 170°F (76°C) within 3–5 minutes. Exercise caution to prevent boiling.
5. After cooking, remove from heat and allow the custard to cool completely. Cover the mixture and refrigerate for a minimum of 4 hours, ensuring the temperature drops below 40°F (4°C) for optimal texture.
6. Prepare the pre-frozen ice cream maker bowl and pour the chilled custard inside. Activate the churning process according to the manufacturer’s specific instructions, typically requiring 20–25 minutes to achieve a soft-serve consistency.
7. For a firmer texture, transfer the churned mixture to an airtight container and freeze for several additional hours. Alternatively, serve immediately for a lighter, creamier experience.

Notes

• Prepare the freezer bowl the night before, ensuring it’s completely frozen for at least 12-24 hours to guarantee smooth churning.
• Cool the custard base thoroughly, bringing it down to under 40°F / 4°C for the most luxurious ice cream texture.
• Monitor temperature carefully when heating the mixture, stopping at exactly 170°F / 76°C to preserve the silky consistency.
• Blend hot cream into egg yolks with continuous whisking, preventing any unwanted scrambled egg moments.
• Opt for powdered monk fruit sweetener to eliminate potential graininess and ensure a perfectly smooth final product.

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

Nutrition

• Serving Size: 4
• Calories: 233
• Sugar: 1.3g
• Sodium: 85mg
• Fat: 19.3g
• Saturated Fat: 11g
• Carbohydrates: 3.9g
• Fiber: 1.2g
• Protein: 13.2g
• Cholesterol: 180mg