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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?
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:
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The recipe card is below! Readers that made this also viewed these recipes:
Keto Chocolate Protein Ice Cream Recipe
This low carb, high protein ice cream recipe tastes exactly like regular chocolate ice cream! You'd never guess this smooth, sweet, and creamy protein powder ice cream has 13g protein and 1g sugar per serving.
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium bowl, whisk together the egg yolks, powdered sweetener, and sea salt, until combined and light yellow in color. Set aside.
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.
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.)
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.
Remove from heat. Cover and refrigerate for at least 4 hours, until very cold (below 40 degrees F (4 degrees C)).
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.
Serve immediately, or for firmer ice cream, transfer to a freezer container and freeze until solid.
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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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