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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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