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
Scale
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
