Protein Ice Cream

Ingredients & Substitutions

Here I explain the best ingredients for my chocolate protein ice cream recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Egg Yolks – These make the custard base thick, rich, and creamy. I don’t recommend replacing them here, because they help this protein ice cream freeze more like regular. If you need a way to use the whites, try my coconut macaroons.
• Sweetener – I use Besti Powdered Monk Fruit Allulose Blend, because it keeps ice cream soft and scoopable. I don’t recommend most other sugar alternatives because the ice cream will turn out rock hard. You can use confectioners’ allulose if you add a little extra. Regular powdered sugar works fine, but if we’re already going for high protein ice cream, why add refined sugar when Besti tastes just as great? 😉
• Heavy Cream – This gives the ice cream its rich mouthfeel and helps prevent an icy texture. For a dairy-free option, use full-fat canned coconut milk, but it’ll taste a bit like coconut ice cream.
• Vanilla Almond Milk – This lightens the base so it isn’t too heavy. Make sure it’s unsweetened, since we already have enough sweetness here. You can also use any other milk you like, including dairy milk (my kids actually prefer that version). If yours is unflavored, add a splash of vanilla extract for the same flavor.
• Cocoa Powder – I like this Dutch processed one, because it tastes smoother and less bitter then regular cocoa or cacao powder.
• Protein Powder – I used this collagen for its benefits and because it gave me the smoothest texture without a chalky taste. I’ve had success with whey protein powder too, but it can taste more “protein-y”. Plant-based protein powders vary the most — pea protein and grain-based blends can turn gritty or earthy, so use a very fine, neutral-tasting powder if you go that route. Flavored protein powder (chocolate or vanilla) can also work, but it throws off how much sweetener and cocoa powder you need, and many brands have an aftertaste or additives, so I usually avoid it.
• Sea Salt – Just a pinch balances the sweetness.

How To Make Protein Ice Cream

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Whisk the yolks. In a medium bowl, whisk the egg yolks, powdered Besti, and sea salt until the mixture looks smooth and pale yellow. I like to do this first so the yolks are ready before the warm chocolate mixture hits them.
2. Warm the chocolate base. In a small saucepan, whisk together the unsweetened almond milk, cream, cocoa powder, and protein powder. Heat until it just starts to simmer around the edges, then remove it from the heat. Don’t let it boil, or the base can taste cooked instead of creamy.
3. Temper the eggs. Slowly pour the hot cream mixture into the yolks while whisking the whole time. It will get frothy.

4. Cook the custard. Pour the mixture back into the saucepan and heat over low heat, stirring often, until it reaches 170 degrees F. If it gets too hot, it can curdle, so I always use my instant read thermometer for this step.
5. Chill. Remove from heat and cover. Refrigerate the custard until very cold, below 40 degrees F. There will be a film on top, which is normal. (You can prevent this by placing plastic wrap flush against the top before chilling, but honestly I don’t notice a difference in the final result.)
6. Churn and freeze. Pour the cold custard mixture into a pre-frozen ice cream maker bowl. Churn according to the manufacturer’s instructions, until it looks like soft serve. You can enjoy your homemade protein ice cream just like this, or transfer to a container and freeze until firm enough to scoop.

3 Ways To Churn Protein Ice Cream

You have a few options for freezing this protein ice cream, depending on what equipment you have:

• Ice cream maker – This is my favorite way, because it adds air while freezing the base, so the texture turns out smooth and creamy. Pour the chilled custard into a pre-frozen ice cream maker bowl (I have and love this ice cream maker) and churn until it looks like soft serve. Then, freeze to make it firm.
• Ninja Creami – This method is for you if you have a Ninja Creami like this. Make the custard base as written, chill it, then freeze it in a Ninja Creami pint for 24 hours. Process on Ice Cream or Lite Ice Cream, then re-spin with 1-2 tablespoons of almond milk or cream if it looks crumbly.
• No churn – Freeze the chilled base in a shallow container and stir every 30 minutes for the first couple of hours. The texture won’t be quite as creamy as churned, but it works.

Flavor Variations

I made this chocolate version first, but have enjoyed this protein ice cream recipe in other flavors, too! Keep the base method the same, then use these swaps:

• Vanilla – Replace the cocoa powder with an additional 1/4 cup protein powder, and add 1-2 teaspoons vanilla extract. You can also use vanilla protein powder (I like this brand without fillers), but will need less Besti.
• Strawberry – Make the vanilla version, then puree 8 ounces of strawberries and add them during the last 5 minutes of churning. This keeps the berries tasting fresh instead of cooked.
• Chocolate Chip – Make the vanilla version, then add 1/2 cup chocolate chips (I use these sugar-free ones) in the last 5 minutes of churning. Sometimes I also add little pieces of cookie dough for a chocolate chip cookie dough vibe!
• Peanut Butter – Add 1/4 to 1/2 cup peanut butter during the last 5 minutes of churning. I watch this one carefully to make sure I end up with swirls of peanut butter and not a uniform color.
• Matcha – Make the vanilla base and whisk 1-2 teaspoons matcha powder into the milk mixture before heating. I would start with 1 teaspoon, because matcha can get bitter once frozen.

Topping Ideas

You don’t actually need toppings because this protein ice cream is rich enough on its own, but they do make it feel even more like an ice cream shop dessert.

Try my chocolate sauce (double the chocolate!), sugar free caramel sauce, melted peanut butter, chopped nuts for crunch, or fresh berries.