Protein Ice Cream (Chocolate)

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.