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 recipes – Chocolate 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.
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.
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
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.
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.
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
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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.
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.
Watch Me Make It
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Creamy Whole Egg Vanilla Protein Ice Cream
Equipment
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Ingredients
- 3 cups (3 cups) thickened cream (750g) or heavy cream, See notes
- 70 g (2 ½ oz) xylitol sweetener see Notes
- ½ teaspoon (½ teaspoon) salt flakes
- 6 large (6 large) whole eggs room temperature
- 3/4 cup (¾ cup) Vanilla Protein Powder
- 1 tablespoon (1 tablespoon) powdered gelatin
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
Your Own Notes
Nutrition
Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Keto Mojo, Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.
63 responses to “Creamy Whole Egg Vanilla Protein Ice Cream”
Sorry to sound daft but I am guessing that you’re explaining a double boiler method when cooking the mixture conventionally?
Hi Megan, using the thermo method, after freezing can you fizz it in thermo machine, or must it be another blender? Thanks😊
I usually blend in 2-3 batches for about 30-45 seconds or until it resembles soft serve ice cream. This breaks the ice crystals and makes the ice cream much more creamy and scoopable after freezing again.
Hello ! How much guar gum and xanthan gum needed if I’m taking out gelatin, using liquid stevia and almond or barista oat milk please?
And how much liquid stevia?
Thanks so so much!
Hi Eleanor, if not using gelatin I would use 1/2 tsp of xanthan gum. I have not tested the recipe with liquid stevia so that would be an experiment up to you. The use of almond milk or oat milk will also make the ice cream a lot harder as they contain mostly water which freezes much harder than cream.
This is absolutely my favourite keto recipe, I make it at least once a week. I love experimenting with different flavour combinations.
loved this recipe, thanks! have you tried replacing xylitol for maple syrup? would that compromise the creaminess? if so, maybe offset that with vodka? trying tonight on a icecream churner that i borrowed from a friend 🙂Good to hear you enjoyed it. I haven’t tried it with Maple Syrup but do you mean sugar-free maple syrup? In the case of sugar free versions most of them are “mostly” water so while it will add only a little sweetness it would make it harder as you are adding water to the mixture. Vodka might help but I haven’t tested it. If you mean normal maple syrup it should work fine but would be stronger in flavour. I just don’t use it because it is too high in carbs for me.
One of our family favourites 😍 Grandkids love it especially when made using mould and sticks 😀 😍 ❤️Mine too. I am so happy you are finding the recipes enjoyable.
Hi Megan!
How much vodka would you recommend,to keep the icecream soft?Just 1-2 tablespoons should be good.
OMG. Just made this and super fussy hubby gave it a tick of a approval. Have a few flavours of protein powder that I have in my cupboard we will have this on regular rotationYay! Enjoy it Jannette.
I made this ice cream for my eldest son who’s on a high protein diet. We all love it! I’m planning to experiment with chocolate flavor. Thanks for the inspiration.You are very welcome
This ice cream was so smooth and creamy and I love how it’s made with protein powder. I’m making a double batch of this next time, it’s so good!That is how I make mine too. You can never have too much ice cream in the freezer.
This is just perfect for summer! It’s so rich and creamy, and I love that extra protein boost.So happy you enjoyed it Amanda
Who knew ice cream could be healthy without sacrificing the flavor? I sure didn’t until I found this recipe!Yay!
Hi Megan
I have a thermomix and just wondering for step 3, how long you blend for in it? Did you only do it in two batches ?It really depends on the sweetener you have used and how hard the ice cream is when it comes out. I usually blend in 2-3 batches for about 30-45 seconds or until it resembles soft serve ice cream. This breaks the ice crystals and makes the ice cream much more creamy and scoopable after freezing again.
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