High Protein Vanilla Bean Ice Cream

Indulge your sweet tooth while staying on track with this rich and creamy High Protein Vanilla Bean Ice Cream. Perfect for fitness enthusiasts or anyone seeking a guilt-free treat, this recipe boosts your dessert game by incorporating vanilla-flavored whey protein powder alongside classic ingredients like velvety egg yolks, heavy cream, and fragrant vanilla bean seeds. The optional addition of xanthan gum ensures an ultra-smooth texture that rivals your favorite store-bought ice cream. Sweetened with granulated erythritol or your preferred sugar substitute, this low-sugar, high-protein dessert is as wholesome as it is delicious. Enjoy it straight from the churn or scoop it into bowls for an irresistible post-workout treat or a health-conscious dessert that feels completely indulgent.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 6

Ingredients

• 60 grams Vanilla-flavored whey protein powder
• 480 milliliters Unsweetened almond milk
• 240 milliliters Heavy cream
• 1 piece Vanilla bean pod
• 4 large Egg yolks
• 50 grams Granulated erythritol or sugar substitute
• 1 pinch Sea salt
• 1 teaspoon Xanthan gum (optional, for creamier texture)

Directions

Step 1

In a medium saucepan, combine the almond milk and heavy cream. Split the vanilla bean pod down the middle, scrape out the seeds, and add both the seeds and pod to the saucepan.

Step 2

Heat the mixture over medium heat until it begins to steam, but do not let it boil. Remove the pan from heat and let the vanilla infuse for 5 minutes.

Step 3

In a mixing bowl, whisk the egg yolks, granulated erythritol, and sea salt until smooth and pale yellow.

Step 4

While whisking continuously, slowly pour a ladleful of the warm milk mixture into the egg yolk mixture to temper the eggs. Gradually add the rest of the milk mixture while whisking.

Step 5

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This can take about 5–8 minutes.

Step 6

Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any egg solids and the vanilla pod.

Step 7

Whisk in the vanilla-flavored whey protein powder and xanthan gum (if using) until completely smooth. Chill the custard in the refrigerator for at least 4 hours or overnight.

Step 8

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually around 20–25 minutes.

Step 9

Transfer the churned ice cream to an airtight container and freeze for an additional 2–4 hours to firm up before serving.

Step 10

Scoop and enjoy your high-protein vanilla bean ice cream!

Nutrition Facts

Serving size	(921.4g)

Amount per serving	% Daily Value*
Calories	1364.2

Total Fat 107.4g	0%
Saturated Fat 56.0g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1038mg	0%
Sodium 686.3mg	0%
Total Carbohydrate 61.8g	0%
Dietary Fiber 3.0g	0%
Total Sugars 2.5g
Protein 62.1g	0%

Vitamin D 251.4IU	0%
Calcium 1149.0mg	0%
Iron 4.6mg	0%
Potassium 553.3mg	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: 66.1%

Protein: 17.0%

Carbs: 16.9%