Creamy Whole Egg Vanilla Protein Ice Cream

5 from 109 votes!

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!

Prep Time5

Cook Time10

Freezing8

Total Time8 15

Course: Desserts, keto sweets

Cuisine: American, Australian Keto

Diet: Diabetic, Halal

Recipe Category: Low Carb

Servings: serves

Calories: 326kcal

Author: Megan Ellam

Equipment

Ingredients

3 cups thickened cream (750g) or heavy cream, See notes
70 g xylitol sweetener see Notes
½ teaspoon salt flakes
6 large whole eggs room temperature
3/4 cup Vanilla Protein Powder I use Atkins Vanilla Shake Mix
1 tablespoon powdered gelatin

Metric - US Customary

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.

Nutrition