Protein Ice Cream (Chocolate)
Ingredients
The base
-
5
large
Egg yolks
-
½
cup
Besti Powdered Monk Fruit Allulose Blend
-
1
pinch
Sea salt
The liquid ingredients
-
1½
cups
Unsweetened vanilla almond milk
-
1
cup
Heavy cream
The flavoring
-
¼
cup
Dutch processed cocoa powder
-
¼
cup
Collagen protein powder
Instructions
- Whisk together the egg yolks, powdered sweetener, and sea salt until combined.
- In a saucepan, whisk together almond milk, cream, cocoa powder, and protein powder, and heat until simmering.
- Slowly pour the hot cream mixture into the egg yolk mixture while whisking to prevent scrambling.
- Transfer the mixture back to the saucepan and heat until it reaches 170°F.
- Remove from heat, cover, and refrigerate for at least 4 hours until cold.
- Churn the cold custard mixture in a pre-frozen ice cream maker until it reaches soft serve consistency.
- Serve immediately or freeze for a firmer texture.
Nutrition Facts (estimated)
Servings
6
Calories
233
Total fat
19.3g
Total carbohydrates
3.9g
Total protein
13.2g
Sodium
50mg
Cholesterol
200mg
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