Chocolate Protein Ice Cream Recipe
Introduction
This Protein Ice Cream in rich chocolate flavor is a delicious and satisfying treat that also supports your nutritional goals. Made with wholesome ingredients and a boost of protein powder, it’s perfect for a healthy dessert or post-workout snack.
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
- Step 1: In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt until combined and the mixture turns a light yellow color. Set aside.
- Step 2: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and protein powder. Heat over medium heat until the mixture just starts to simmer, then remove from heat.
- 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.
- Step 4: Once combined and smooth, transfer the mixture back to the saucepan. Heat over low heat, stirring frequently, until the mixture reaches 170°F (76°C), about 3–5 minutes.
- Step 5: Remove from heat, cover, and refrigerate for at least 4 hours until very cold (below 40°F / 4°C).
- Step 6: Pour the chilled custard into a pre-frozen ice cream maker bowl. Churn according to your machine’s instructions, usually 20–25 minutes, until the ice cream reaches soft serve consistency.
- Step 7: Serve immediately for a softer texture, or transfer to a freezer-safe container and freeze until firm if you prefer a scoopable ice cream.
Tips & Variations
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk and use a plant-based protein powder.
- Use vanilla or chocolate-flavored protein powder to enhance the flavor profile.
- Adding a teaspoon of instant espresso powder can intensify the chocolate taste without overpowering.
- Ensure your ice cream maker bowl is thoroughly frozen to get the best churned texture.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks. To soften before serving, leave it at room temperature for about 5–10 minutes. Re-churn briefly if the texture becomes icy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other sweeteners instead of the powdered Besti blend?
Yes, you can substitute with other low-carb sweeteners like erythritol or a sugar blend, but adjust quantities to taste as sweetness levels vary.
Is it safe to use raw egg yolks in this recipe?
The egg yolks are tempered with hot cream mixture and cooked to 170°F (76°C), which safely pasteurizes them. Make sure to follow the temperature step carefully to ensure safety.
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Chocolate Protein Ice Cream Recipe
- Total Time: 4 hours 25 minutes
- Yield: About 4 servings 1x
- Diet: Low Lactose
Description
A rich and creamy chocolate protein ice cream made with egg yolks, almond milk, heavy cream, and protein powder. This homemade treat is a delicious way to enjoy a high-protein dessert with the indulgent taste of chocolate, sweetened naturally with monk fruit and allulose blend.
Ingredients
Custard Base
- 5 large Egg yolks
- 1/2 cup Besti Powdered Monk Fruit Allulose Blend
- 1 pinch Sea salt
Liquid 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
- Whisk egg yolks and sweetener: In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt until combined and the mixture becomes light yellow in color. Set aside.
- Heat liquids: In a small saucepan, whisk together the almond milk, heavy cream, cocoa powder, and protein powder. Heat over medium heat until it just begins to simmer, then remove from heat.
- Temper egg yolks: Slowly pour the hot cream mixture into the egg yolk mixture in a thin stream while whisking vigorously to prevent the eggs from scrambling.
- Cook custard: Transfer the combined custard mixture back to the saucepan and heat over low heat, stirring frequently, until the temperature reaches 170°F (76°C), about 3-5 minutes, ensuring it thickens without curdling.
- Chill custard: Remove from heat, cover, and refrigerate the custard for at least 4 hours until it is very cold, below 40°F (4°C).
- Churn ice cream: Pour the chilled custard into a pre-frozen ice cream maker bowl and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the texture is similar to soft serve ice cream.
- Serve or freeze: Serve immediately for a soft serve texture or transfer to a freezer-safe container and freeze until firm for a scoopable consistency.
Notes
- Ensure the slow addition of hot liquid to egg yolks to avoid curdling and scrambling.
- Refrigerating the custard base thoroughly is key for a smooth and creamy ice cream texture.
- You can substitute the collagen protein powder with any neutral-flavored unsweetened protein powder.
- Dutch processed cocoa powder gives a smoother, less acidic chocolate flavor than natural cocoa powder.
- For softer ice cream, consume immediately after churning; for firmer texture, freeze longer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: protein ice cream, chocolate ice cream, low sugar dessert, high protein dessert, homemade ice cream, almond milk ice cream, collagen protein dessert
