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Craving a cool and creamy chocolate treat without the sugar and carbs that typically come along with summer’s best dessert? This high protein ice cream recipe is for YOU! I’ve managed to come up with a protein powder ice cream that’s creamy (never gritty!), incredibly rich and satisfying – all for less than 3 grams net carbs! Keep a stash of this Bulletproof ice cream in your freezer. Once you try it, you won’t want to be without it!
I created this protein ice cream recipe because I’m always looking for ways to add more collagen to my keto lifestyle. When Bulletproof sent me their unflavored collagen protein powder, it was the perfect blank canvas to add to ice cream.
Quick recap if you’re not familiar with collagen: collagen is the most abundant protein in the body and supports glowing, hydrated skin, join, and bones [*].
Bulletproof Collagen Protein comes from pasture-raised cows without added hormones and is processed with enzymes several times, making it highly bioavailable — meaning our bodies can actually use it! Since it mixes so easily, it’s ideal for ice cream.
What Is Protein Ice Cream?
Protein based ice cream is simply ice cream that has a healthy boost of protein! Each serving has 13 grams of protein, served up as a delicious ice cream treat.
I served this for my kids (ages 3 and 5), and they couldn’t get enough. I challenge you to tell the difference between this high protein sugar-free ice cream recipe and regular ice cream! 😉
What is Bulletproof ice cream?
Technically, Bulletproof ice cream has similar ingredients to Bulletproof coffee, particularly MCT oil and butter. (The official one from Bulletproof is here.) This recipe does not include those, but I still call it Bulletproof ice cream because it uses Bulletproof collagen.
If you do want the boost of MCT oil (I love Bulletproof Brain Octane Oil!), my classic keto ice cream recipe includes it. Alternatively, you can simply add it to this protein ice cream recipe if you like.
How To Make Protein Ice Cream
This homemade protein ice cream recipe is really easy to make – and this method makes the softest, scoopable protein packed ice cream ever.
- Mix ice cream base. In a medium bowl, whisk together egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color.
- Mix chocolate protein base. In a small saucepan, whisk together almond milk, cream, cocoa powder, and Bulletproof Unflavored Collagen. Bring to a simmer and 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.
- Heat. Heat the custard mixture over low heat, stirring frequently, until the mixture reaches 170 degrees.
- 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.
- Make protein powder ice cream. Pour the cold custard mixture into a pre-frozen ice cream maker bowl. Churn according to manufacturer instructions, until your Bulletproof keto ice cream is the texture of soft serve.
Serve immediately if you’re impatient…
Or freeze for a firmer ice cream…
- Freeze. Quickly transfer to a glass container, smooth with a spatula, and freeze for at least 4 hours, until firm.
- Enjoy! Wet your ice cream scoop with warm water for easy scooping.
High Protein Ice Cream Recipe FAQs
Is protein ice cream healthy?
I’d say this one is! 😉 Keto friendly protein ice cream with Bulletproof collagen packs in 13.2 grams of protein, with only 2.7 grams net carbs and 1.3 grams of sugar. Plus, this protein powder ice cream has 22% of the daily value of calcium!
Store bought protein ice creams might also contain a boost of protein, but it’s likely not collagen protein, not to mention they are loaded with sugar.
How many carbs in homemade protein powder ice cream?
Each serving of this Bulletproof chocolate ice cream has just 2.7 grams net carbs. You’ll find the full nutrition stats below the recipe card.
Can you add MCT oil to make it true Bulletproof ice cream?
Absolutely! As mentioned above, that’s totally up to you and I recommend Bulletproof Brain Octane Oil. Add 2-3 tablespoons after removing from heat, before chilling.
Can you use a different sweetener?
You can use 1/2 cup powdered monk fruit allulose blend OR 2/3 cup powdered allulose. I don’t recommend any other sweeteners – your ice cream will be rock hard with anything else.
Can you make different flavors?
Yes, definitely! Omit the cocoa powder and add vanilla extract for a vanilla flavor. You could also swirl in pieces of keto fruit.
Protein Powder Ice Cream Storage Instructions
Can you make high protein low carb ice cream ahead?
Yes, you’ll need to make this protein shake ice cream ahead, so that it has time to properly chill.
The ice cream will need about 4 hours to chill before putting it into the ice cream maker, and 4 hours to fully freeze afterward… but you can totally eat it out of the ice cream maker if you like a soft-serve style treat.
How to store DIY protein ice cream
Store this Bulletproof ice cream in the freezer. Let it sit at room temperature a few minutes before serving.
More Keto Ice Cream Recipes
If you like this protein powder ice cream, you might also like some of these other keto dessert and ice cream recipes:
- Classic Keto Ice Cream – This simple recipe is made with just 5 ingredients!
- Keto Almond Milk Ice Cream – With sugar-free cookie dough! Or if you want a regular dairy (still sugar-free) version, try this keto cookie dough ice cream.
- Keto Mason Jar Ice Cream – No ice cream maker? No problem! The easiest way to make ice cream.
- Chocolate Peanut Butter Nice Cream – Sweet and creamy and made without bananas. A great vegan option.
- Blackberry Keto Frozen Yogurt – Sweet, cold, creamy, and tart! This easy frozen yogurt is perfect all summer long.
Keto Chocolate Protein Ice Cream Recipe
Protein Ice Cream (Chocolate)
This high protein ice cream recipe tastes exactly like regular chocolate ice cream - you won't believe it's healthy!
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 sweetener, 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 collagen. 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.
Last Step: Leave A Rating!
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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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27 Comments
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.