High Protein Keto Vanilla Ice Cream

Indulge in creamy decadence with this High Protein Keto Vanilla Ice Cream, a guilt-free dessert that perfectly balances rich flavor and nutrition. Crafted with heavy cream and unsweetened almond milk, this luscious treat gets its natural sweetness from erythritol, making it 100% keto-friendly. The addition of unflavored whey protein isolate not only boosts the protein content but also creates a smooth, velvety texture that will have you reaching for a second scoop. A hint of pure vanilla extract elevates the flavor, while xanthan gum ensures a luxuriously creamy consistency. Ready in just 20 minutes of prep time and churned to perfection, this low-carb ice cream is the ultimate high-protein treat for keto enthusiasts. Pair it with your favorite keto-friendly toppings or enjoy it solo for a satisfying dessert that fits your healthy lifestyle.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a separate bowl, whisk together the egg yolks, erythritol, and salt until the mixture is smooth and slightly frothy.

Step 3

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.

Step 4

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.

Step 5

Remove the saucepan from the heat and stir in the vanilla extract.

Step 6

Using a fine-mesh sieve, strain the mixture into a clean bowl to remove any cooked egg bits, ensuring a smooth texture.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Transfer the churned ice cream to an airtight container and freeze for an additional 2 hours or until firm.

Step 11

Serve the ice cream as is or with your favorite keto-friendly toppings.

Nutrition Facts

Serving size	(1104.4g)

Amount per serving	% Daily Value*
Calories	2547.4

Total Fat 184.1g	0%
Saturated Fat 102.7g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1248.0mg	0%
Sodium 1242.6mg	0%
Total Carbohydrate 132.9g	0%
Dietary Fiber 1.2g	0%
Total Sugars 1.5g
Protein 162.4g	0%

Vitamin D 161.0IU	0%
Calcium 1294.9mg	0%
Iron 2.7mg	0%
Potassium 1137.4mg	0%

*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.

Source of Calories

Fat: 58.4%

Protein: 22.9%

Carbs: 18.7%