Creamy Whole Egg Vanilla Protein Ice Cream

The BEST Protein Ice Cream Recipe is SO easy to make at home! Just 2g net carbs, only 6 ingredients, and with less than 10 minutes preparation time. No ice cream maker is needed. No churn, deliciously creamy low carb ice cream!
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

Why You’ll Love This Recipe

This sugar-free ice cream is made extra creamy and scoopable with the use of vanilla protein powder. With only 6 ingredients and no ice cream maker needed it is quick to prepare.

This protein ice cream is low in carbs and keto-friendly. Unlike many keto ice cream recipes this is a protein ice cream recipe without xanthan gum. No alcohol is used and it is soft, creamy and scoopable. What more could you ask for?

Related protein recipesChocolate Protein Brownies + Keto Protein Bars

What is Protein Ice Cream?

This recipe is sponsored by Atkins AU.

Protein ice cream is healthier, low or no sugar ice cream that is high in protein.

It can be made with whey protein powder, casein protein, egg white protein or plant based protein. This recipe is also a whole egg ice cream that increases the protein all that bit more.

The recipe below is a vanilla protein ice cream but you can add any of your favourite protein powders. e.g., chocolate protein powder, banana protein powder etc.

Key Ingredients

Scroll to the bottom of this post for the quantity of each ingredient used in our high protein shake ice cream.

Protein Ice Cream Recipe ingredients in small bowls on a white background.

Cream – I use thickened cream. For other countries this is usually a heavy or whipping cream. For a dairy free keto ice cream use coconut cream, almond milk, coconut milk, or macadamia milk. Just be mindful if using milk over cream it will set firmer.

Sweetener – I only recommend xylitol or allulose when making keto ice cream. Neither of these sweeteners recrystallise like monk fruit, erythritol and stevia-based sweeteners do.

Eggs – I always use large, fresh free range eggs at room temperature. Room temperature eggs do not give you eggy tasting results.

Vanilla Protein Powder – for my ice cream I have been using Atkins Protein Shake Mix. You can use any of your favourite brands of preferred protein powder.

How To Make Homemade Ice Cream With Protein Powder

Step 1. Combine the ingredients into a large heat-safe bowl.

Step 2. Bring a saucepan, half-filled with water, to a gentle simmer. Continue to whisk until the sweetener is no longer grainy (4-7 minutes) and the mixture coats the back of a spoon. Remove from the heat.

SWhisking ice cream custard over a saucepan.

Step 3. Pour the mixture into a thin layer in a large shallow container and freeze it flat for 8 hours or overnight.

Step 4. Cut the ice cream into small chunks, work in batches, and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

FAQs and Hot Tips

Can I use sweeteners from the supermarket?

Whatever sweetener you use instead of xylitol (or allulose) can make ice cream harder. Other optional ingredients to use to help keep sugar free ice cream soft and creamy are vegetable glycerine, guar gum, and a white base neutral-tasting alcohol like vodka.

My ice cream is firm how can I soften it?

Leave it on the bench until it is soft enough to chop. Place pieces of the ice cream into a blender and blend to break any ice crystals formed. This will make a soft serve protein ice cream that can be served immediately. The process of blending should also help to soften it when it is refrozen too.

Can I use powdered collagen instead of protein powder?

Absolutely! Any plain or flavoured collagen powders make great ice cream. I make a great collagen ice cream in our Keto Chocolate Ice Cream recipe.

Variations

Candy bars and ice cream on baking paper.

Add any flavours you prefer to the ice cream. I used the Atkins Shake Mix because I like it and it was handy, but any flavoured protein powder of choice will work.

Use the ice cream for post workout shakes, low carb high protein smoothies, or even an awesome keto breakfast nicecream or smoothie bowl. The choices are endless.

Try these amazing Salted Caramel Keto Ice Cream bars as well!

More Recipes To Try

Love keto ice cream recipes? I have made a few over the years. Is here is an awesome variety of low carb ice cream recipes to try, that I hope you will love.

  1. Keto Creme Fraiche Ice Cream
  2. Fat Ice Zero Carb Keto Ice Cream
  3. Viennetta Caramel Keto Cheesecake
  4. Lush Macadamia Keto Ice Cream
  5. Keto Chocolate Ice Cream
A grey pan with scoops of keto protein ice cream in it.

I hope you love our vanilla ice cream with protein powder as much as I do! If you do, then please rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a review to help others know that this is a recipe worth trying.

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Protein Ice Cream in a grey loaf tin

Creamy Whole Egg Vanilla Protein Ice Cream

Not going to lie but this Creamy Whole Egg Vanilla Protein Ice Cream is crazy good! Only 2g net carbs, sugar-free and with a no-churn method as well. all you need is a blender!
5 from 79 votes!
Prep Time: 5 mins
Cook Time: 10 mins
Freezing: 8 hrs
Total Time: 8 hrs 15 mins
Course: Desserts, keto sweets
Cuisine: American, Australian Keto
Diet: Diabetic, Halal
Recipe Category: Low Carb
Calories: 326kcal
Author: Megan Ellam
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Servings: 10 serves
Tap or hover over number to scale ingredients
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Ingredients

Instructions

CONVENTIONAL METHOD

  • Place all the ingredients into a large heat-safe bowl. Whisk until combined. Bring a saucepan half filled with water to a gentle simmer. Continue to whisk until the sweetener is no longer grainy (4-7 minutes) and the custard coats the back of a spoon. Remove from the heat.
  • Pour the mixture into a thin layer in a large shallow container and freeze it flat for 8 hours or overnight.
  • Cut the ice cream into small chunks, work in batches, and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

THERMAL METHOD

  • Insert whisk attachment. Add all ingredients to the mixer.; mix 10 sec/speed 4.
  • Cook 9 min/90°C/speed 2. Pour the mixture into a thin layer in a large shallow container and freeze it flat for 8 hours or overnight.
  • Cut the ice cream into small chunks, work in batches, and pulse in a food processor or blender until smooth before freezing again. Freeze at least a further 3 hours after blending before serving.

Video

Notes

This recipe is suitable to make in an ice cream maker if you prefer. Always keep ice cream airtight to avoid forming ice crystals.
Gelatin is used to soften ice cream. If you are going to omit it you will need to use 1/2 teaspoon of xanthan gum, or 30ml of vodka to help keep the ice cream scoopable.
The best sweeteners for keto ice cream are xylitol and allulose. Please note that xylitol is toxic to dogs and should be used and consumed with caution when around our four-legged family members. If using other sweeteners, the ice cream will be a lot firmer and may require you to leave it at room temperature for a while before it is scoopable.
Flavoured collagen can replace protein powder. Use any of your favourite brand protein powders, shake mix, or collagen.
This recipe yields approximately 8-12 servings. The actual number of servings will depend on your preferred portion sizes. 
 
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8-12. The result will be the weight of one serving. 
 
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed. 
 
All recipes have been tested using all of the cooking methods included by various recipe testers.
 
The recipe card instructions contain the most basic of steps and a list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.

Your Own Notes

Nutrition

Serving: 1serve | Calories: 326kcal | Carbohydrates: 3g | Protein: 11g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 180mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1212IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg | Magnesium: 9mg | Net Carbs: 2g
Tried this recipe?Mention @meganellam or tag #madcreations!

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