High Protein Keto Vanilla Ice Cream
Indulge in the luscious creaminess of this High Protein Keto Vanilla Ice Cream—a guilt-free dessert designed to satisfy your sweet cravings while keeping you on track with your keto lifestyle. Crafted with rich heavy cream, unsweetened almond milk, and unflavored whey protein isolate, this recipe delivers a boost of protein without compromising on flavor. Enhanced with a touch of vanilla extract and sweetened with erythritol, this velvety treat is perfect for low-carb enthusiasts and those seeking a healthier alternative to traditional ice cream. A dash of xanthan gum ensures a smooth, creamy texture, while tempering the egg yolks provides that decadent custard base. Whether enjoyed solo or topped with your favorite keto-friendly garnish, this low-carb, high-protein dessert is sure to become a star in your healthy indulgence repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.5 cup Erythritol
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 0.75 cup Unflavored whey protein isolate
- 4 large Egg yolks
Instructions
In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat until the mixture begins to simmer, but do not allow it to boil.
In a separate bowl, whisk together the egg yolks, erythritol, and salt until the mixture is smooth and slightly frothy.
Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly. This step is crucial to temper the eggs and prevent them from cooking.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, continuously whisking over medium-low heat until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract.
Using a fine-mesh sieve, strain the mixture into a clean bowl to remove any cooked egg bits, ensuring a smooth texture.
Add the unflavored whey protein isolate and xanthan gum to the strained custard and blend using an immersion blender until completely smooth and well combined.
Cover the mixture with plastic wrap, placing it directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours or until thoroughly chilled.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for an additional 2 hours or until firm.
Serve the ice cream as is or with your favorite keto-friendly toppings.
Nutrition Facts
Calories |
2547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 102.7 g | 514% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.5 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1295 mg | 100% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
