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
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
RAVING NEW FAN? Subscribe to our newsletter. Join our keto community on Facebook and Instagram or see all the new stuff on Pinterest.
Creamy Whole Egg Vanilla Protein Ice Cream
Equipment
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 I use Atkins Vanilla Shake Mix
- 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”
-
Hey Megan,can I check, should cream quantity be 3 cups OR 750g. I know 3 cups will weigh different to 750g. Or, is it 3 x 250g cups. I know I’m possibly overthinking it but want to be sure I have it right. Thanks so much
-
3 cups of cream will weigh 250g so you are all good to go.
-
-
I never thought I could make ice cream with eggs! I tried this recipe and it is so good and pretty easy to make! This one’s a keeper for me!-
Yaas! So good isn’t it.
-
-
I can’t believe that this was only 2g net carbs. It was super creamy and felt like I was eating traditional ice cream. Great recipe.-
How good is it Oscar
-
-
What an amazing protein ice cream! I love it! It has a wonderful flavor!-
So happy you enjoyed it Nora
-
-
Yum! This vanilla protein ice cream was so delicious! The perfect sweet treat!-
Yay!
-
-
I was looking for a protein ice cream and this was delicious! Love the tip about adding vodka! I’m making this again!-
Enjoy Peter!
-
-
Megan, I love your recipes, always healthy and inventive. This ice cream is delicious, thanks!-
Yay! So good to hear Marina
-
-
Protein ice cream is a genius idea! I never thought of that. Can’t wait to try it out, thanks!-
Welcome!
-
-
This sounds perfect for my ice cream loving hubby who is fighting cancer. This will fit in well with his sweet tooth and protein needs. I never thought about adding protein powder to ice cream. Thanks.-
Enjoy!
-
-
Never thought of making a protein ice cream, this is amazing and the steps are easy.-
Yay!
-
-
Awesome! Thanks Megan. You are a superstar. I’m going to make it tonight so it’s ready for our movie night Saturday night 🙂
-
Welcome anytime.
-
-
Two scoops for me, please! This ice cream is so creamy and delicious.-
Haha! You and me both Alex.
-
-
Hey Ya Megan, this looks so yum!
I’m hanging for a keto Ice coffee with ice cream 🙂
My protein powder is unflavoured so would you recommend I add maybe 1/2 or 1 tsp vanilla bean powder AND/OR extract to give it some flavour?
What about coffee? Would that work given it’s adding a liquid?
If so, how many shots do you think please?
Thanks in advance Megan xx-
Yes, I would definitely add some vanilla extract if the protein is unflavoured. As for coffee, I wouldn’t use espresso but I would use instant coffee. Add 2-3 tsp of freeze-dried coffee in the mix when you are heating it. The warmth of the cream will dissolve it. I make this for myself many times and even as a coffee “snob” this is my preferred method. I always have a small pot of Moccona freeze-dried in the pantry just for this.
-
-
I’m so happy to learn that ice cream can be low carb. I will definitely be making it. Thank you!-
Enjoy!
-
-
Love that this is packed with some protein. Creamy and delicious.. and no guilt 🙂-
none whatsoever!
-
-
Love this recipe, it is a great way to enjoy ice cream and pack in more protein, plus it’s delicious!-
Yay! Glad you are enjoying it LaKita
-
-
Creamy, rich and delicious. Sounds so easy and quick to make. Love that I do not need an Ice Cream maker too.-
Absolutely! Anything that is simpler is a win isn’t it
-
-
How much water or what size saucepan, please? Thanks! Also, can this be made in an ice cream churn? Or do you have a separate recipe?
-
How much water or what size of a saucepan, please. Thanks!
Also, can this be made in an ice cream churn? Or do you have a recipe?-
Just a pan that will keep your bowl suspended above. The water should always be enough not to boil away and sit below your bowl when simmering.
-
-
I loved testing this icecream and can’t wait to try it in other flavours too . It’s creamy and smooth and so easy to make.-
It is a good one isnt it Lynda x
-
Leave a Reply