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Get It NowCraving a cool and creamy chocolate treat that’s also packed with protein? Skip the protein shake and make this protein ice cream recipe! It’s super smooth (never gritty!), incredibly rich, and satisfying — not your typical zero sugar dessert. It has a similar flavor to my keto chocolate ice cream with a custard base like my almond milk ice cream, so you’ll get the same great taste and texture but with an added boost.
When I first made this, I served this for my kids (ages 3 and 5 at the time), and they couldn’t get enough. I challenge you to tell the difference between this high protein ice cream recipe and regular ice cream! 😉
Why You’ll Love This Protein Ice Cream Recipe
- Tastes like the real thing
- Smooth, firm, and creamy
- Rich chocolate flavor
- 6 simple ingredients
- No special equipment needed
- 13 grams of protein per serving
- Much less sugar than store-bought (in fact, it’s low carb and there’s no added sugar!)
Ingredients & Substitutions
This section explains how to choose the best ingredients for chocolate protein ice cream, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Egg Yolks – These form the base of the custard. (If you need a way to use up the whites, try coconut macaroons.)
- Sweetener – I use Besti Powdered Monk Fruit Allulose Blend as a sugar substitute because it has 0 calories, 0 glycemic index (i.e. won’t spike blood sugar levels), and tastes just like sugar. I don’t recommend most other sugar alternatives because the ice cream will turn out rock hard. Regular powdered sugar works fine if it fits your lifestyle, but why add refined sugar when Besti tastes just as great? 😉
- Sea Salt – Just a pinch of salt brings out the sweetness in the recipe. Don’t worry, your protein ice cream won’t be salty.
- Vanilla Almond Milk – I used store bought unsweetened vanilla almond milk, but you could make homemade unsweetened almond milk as well. Most non-dairy milk options will also work, though you may need to add vanilla extract to create a similar flavor profile.
- Heavy Cream – For perfect creamy texture and flavor. You can make it dairy-free by using full-fat canned coconut milk instead.
- Cocoa Powder – Look for unsweetened high quality cocoa for the richest chocolate taste (I like this one).
- Protein Powder – I use this collagen because I like the benefits, but you could use any protein powder you prefer, such as whey protein powder, a plant-based variety, or even chocolate protein powder if you want it extra chocolaty.
VARIATION: Make other flavors!
If you’re not a fan of chocolate ice cream, replace the cocoa powder with an additional 1/4 cup of protein powder and make these changes for different flavors:
- Vanilla – Use vanilla protein powder, or add 1-2 teaspoons of vanilla extract.
- Strawberry – Puree 8 ounces of strawberries in a blender or food processor, then add during the last 5 minutes of churning.
- Chocolate Chip – Make vanilla protein ice cream (above) and add 1/2 cup chocolate chips during the last 5 minutes of churning.
- Peanut Butter – Add 1/4 to 1/2 cup peanut butter during the last 5 minutes of churning.
How To Make Protein Ice Cream
This section shows how to make chocolate protein ice cream, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the ice cream base. In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt, until combined and light yellow in color.
- Make the chocolate protein base. In a small saucepan, whisk together the almond milk, cream, cocoa powder, and collagen. Heat until it just starts to simmer. Remove from heat.
- Temper. Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking vigorously – it will get frothy. Once custard is smooth, transfer back into the saucepan.
TIP: Pour the hot liquid in a thin stream.
This is called tempering, and doing this while whisking will prevent the egg from scrambling.
- Heat. Heat the custard mixture over low heat, stirring frequently, until the mixture reaches 170 degrees F.
- Chill. Remove from heat and cover. Refrigerate for at least 4 hours, until very cold and below 40 degrees F. There will be a film on top.
- Churn. Pour the cold custard mixture into a pre-frozen ice cream maker bowl. Churn according to manufacturer instructions, until your homemade protein ice cream is the texture of soft serve.
- Enjoy or freeze. Spoon into a serving dish to serve immediately for a soft-serve consistency. For a firmer consistency that you can scoop, transfer to a freezer container or loaf pan, smooth the top with a spatula, and freeze until solid.
TIP: You can store protein ice cream in the freezer for up to 6 months.
To enjoy, let it thaw on the counter for 5-10 minutes and wet your ice cream scoop with warm water for easy scooping.
More Easy Ice Cream Recipes
Protein powder is one of the easiest elements to add to healthy snacks and breakfast — I already tried it in warm recipes like protein waffles and fluffy protein bread. Desserts like this high protein ice cream might be my favorite way to use it, though! If you’re looking for more healthy ice cream recipes for a summer treat that also makes you feel great, try these:
Recommended Tools
- Small Saucepan – Pour spouts and an ergonomic handle prevent messes while pouring liquids.
- Ice Cream Maker – My favorite and the one pictured above.
- Ice Cream Container – With a long shape for perfect scoops!
Protein Ice Cream
Protein Ice Cream (Chocolate)
This easy protein ice cream recipe tastes exactly like regular chocolate ice cream, with a healthy boost from 13g of protein per serving!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium bowl, whisk together the egg yolks, powdered Besti, and sea salt, until combined and light yellow in color. Set aside.
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In a small saucepan, whisk together the almond milk, cream, cocoa powder, and protein powder. Heat over medium heat, until it just starts to simmer. Remove from heat.
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Very slowly, pour the hot cream mixture into the egg yolk mixture while whisking constantly. (Doing this in a thin stream and whisking vigorously will prevent scrambling the egg.)
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Once the custard is combined and smooth, transfer the mixture back to the saucepan. Return to the stove over low heat and heat, stirring frequently, until the mixture reaches 170 degrees F (76 degrees C), about 3-5 minutes.
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Remove from heat. Cover and refrigerate for at least 4 hours, until very cold (below 40 degrees F (4 degrees C)).
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Pour the cold custard mixture into a pre-frozen ice cream maker bowl. Churn according to manufacturer instructions, usually about 20-25 minutes, until ice cream is the texture of soft serve.
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Serve immediately, or for firmer ice cream, transfer to a freezer container and freeze until solid.
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Recipe Notes
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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35 Comments
Andrea
0This was amazing ice cream. I used Fairlife nonfat lactose free milk in place of the cream. And bought Besti granulated sugar replacement. I used Holmes Nutrition cookies and cream isolate whey protein powder. I followed the recipe precisely other than those replacements. When I put it in my ice cream maker, it froze on the sides and wouldn’t churn the ice cream so we just ate it. I think I let it get too cold before putting it in the ice cream maker. It was still a soft serve to hard consistency. The first bite was a little icy but immediately turned creamier as it melted. All 10 of us loved it. We just needed more!!!
Coley
0This was soooo rich and chocolatey! I love that it’s sweetened with monk fruit and that it’s loaded with protein. I could eat this for breakfast!
Lindsey
0Oh my gosh, this was soooo good I could cry! My husband asked me three times if I was sure it wasn’t the real thing! It’s probably a good thing I can’t double it because I’d need a bigger machine! lol
Gina
0This was a fun treat without any guilt! Loved knowing dessert wasn’t a total waste of calories and it tasted delicious!
Shelby
0Mmm the best of both worlds, chocolate and protein! Love how creamy this homemade ice cream comes out!
Janice
0I really loved this protein ice cream! Such a delicious, guilt-free treat! I will make this all over again!
Eyal
0Hi Maya, Any suggestions how to covert this recipe to vegan? I was thinking of substituting the eggs with agar agar or lecitin and the heavy cream with coconut cream + coconut oil. But not sure if this will work…. Thanks, Eyal.
Wholesome Yum D
0Hi Eyal, I have never tried that so I’m not sure those substitutions would work. I do have other vegan ice cream recipes on my site.
Liz
0Could you sub coconut milk( canned) for the heavy cream? This looks like a great recipe!
Wholesome Yum D
0Hi Liz, Either coconut milk or coconut cream will work great in this recipe. Coconut cream will give a more decadent and creamy result, but whichever you have on hand will be great!
Dottie Bacon
0Would unflavored whey protein work in this recipe?
Wholesome Yum D
0Hi Dottie, I have never used unflavored whey protein in this recipe, so I can’t say for sure if it would work.
Maegen
0I love your recipes and don’t usually have a problem but I think I must have done something wrong with this recipe. I followed all of the steps and everything looked right when I put the mixture into the fridge to cool. But when I went to take it out of the fridge and pour it into my ice cream maker, I found that it was no longer a liquid. The entire thing had solidified into firm chocolate jello! Oops! 😉 What did I do wrong?
Wholesome Yum D
0Hi Maegen, It doesn’t sound like you did anything wrong, the chocolate mixture should be custard like before going into the ice cream maker.
Ariel
0Can I just use whey protein powder instead of collagen?
Wholesome Yum M
0Hi Ariel, Whey powder may slightly change the texture of the ice cream, but it will work in the recipe.
Cassie
0What can I do if I don’t have an ice cream maker ?
Wholesome Yum M
0Hi Cassie, You can stir the ice cream at half hour intervals for the first couple of hours. If you are interested, I have a couple of other ice cream recipes that don’t require an ice cream maker. Check out Keto Mason Jar Ice Cream and No Churn Keto Ice Cream.
Jennifer
0I want to make ice cream with my matcha tea flavored collagen protein powder. Any suggestions on modifying this recipe to achieve that?
Wholesome Yum D
0Hi Jennifer, You can probably substitute it but I haven’t tested to confirm the result. The amount of sweetener you need can also be impacted if your powder is sweetened.
Zulma Alamos
0I already made this ice cream and loved it, but my husband didn’t like the almond flavour. Can I use more heavy cream instead of almond milk?
Wholesome Yum M
0Hi Zulma, Yes that’s fine. Or you can use any other alternative milk you prefer (coconut, macadamia, etc.)
Alison
0Hi! Does anyone know if a dairy alternative (coconut milk or cream maybe?) would work for the cream? I’d love to make this for my family but not all of us can handle dairy.
Wholesome Yum M
0Hi Alison, Either coconut milk or coconut cream will work great in this recipe. Coconut cream will give the more decadent and creamy result, but whichever you have on hand will be great!
Kim
0Is the collagen powder flavored or unflavored? If I purchase some of the powder what else can I use it for? I have never tried it before? thanks
Wholesome Yum M
0Hi Kim, Yes, this collagen protein powder is unflavored.
Barbara
0I do not have an ice cream maker… Can I just stop at the custard level? I love custard.
Wholesome Yum M
0Hi Barbara, Yes, if that is your preference. You may want to scale back on the liquid so your custard can be a bit more firm straight out of the fridge. I would Try reducing the almond milk to 1 cup for a thicker consistency. Enjoy!
Marjori Miller
0Looks DELISH! I already have protein powder & collagen separately, any idea on how much of each to recreate the premade collagen protein powder? 🙂 Thanks!
Wholesome Yum M
0Hi Marjori, You just need to use your collagen powder. Protein powder is not needed for this recipe.
Bintu | Recipes From A Pantry
0What a delicious and guilt free way to enjoy ice cream – this sounds SO tasty!
Bhawana
0What a tempting pic of this keto ice cream scoop. I have never tried ice creams with eggs. But this one looks very yummy.
Christian Guzman
0This is delicious! I’m going to have to make more very soon because it mysteriously disappeared. Thanks for another great recipe!
Stephanie
0My husband was just asking me to find some recipes for making homemade ice cream. I can’t wait to try this one out, especially since it’s much healthier than regular ice cream!
Shanna
0I always love finding amazing keto recipes. This chocolate ice cream is so yummy!! Thanks so much for sharing.