Description
Creamy, high-protein homemade ice cream made with real ingredients and no guilt!
Ingredients
3 cups thickened cream/ heavy cream
70 g (⅓ cups) xylitol sweetener
½ teaspoon salt flakes
6 large whole eggs, room temperature
3/4 cup Vanilla Protein Powder
1 tablespoon powdered gelatin
Instructions
1. Place all the ingredients into a large heat-safe bowl and whisk until combined.
2. Bring a saucepan half filled with water to a gentle simmer and place the bowl over it.
3. Continue to whisk until the sweetener dissolves and the custard coats the back of a spoon (4-7 minutes). Remove from heat.
4. Pour the mixture into a thin layer in a large shallow container and freeze flat for 8 hours or overnight.
5. Cut the frozen block into chunks, blend in batches until smooth, then freeze again for at least 3 hours before serving.
Notes
For best results, use fresh eggs at room temperature.
Gelatin keeps the texture scoopable.
Let the ice cream sit for a few minutes before scooping.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 26 g
- Carbohydrates: 5 g
- Protein: 18 g
- Cholesterol: 220 mg
Keywords: protein ice cream recipe, healthy ice cream, high-protein dessert