Best Protein Ice Cream Recipe

Ingredients:

• 2 cups unsweetened almond milk (or whole milk for more creaminess)
• 2 cups heavy cream (for richness and texture)
• 1/2 cup vanilla protein powder (whey or plant-based, depending on your preference)
• 2 tbsp almond butter (or peanut butter, for extra creaminess and flavor)
• 1/4 cup sweetener (such as stevia, erythritol, or honey, to taste)
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 tsp xanthan gum (optional, helps with smoothness and consistency)
• 2 large egg yolks (optional, for a custard-like texture)
• 1/4 cup chocolate chips or chunks (optional, for mix-ins)

Instructions:

1. Prepare the Protein Base:
   • In a medium-sized saucepan, combine the almond milk and heavy cream over medium heat. Stir occasionally to mix the two liquids and bring them to a simmer.
   • If you’re using egg yolks for a richer, custard-like texture, beat the egg yolks in a separate bowl. When the cream mixture reaches a simmer, gradually pour a small amount of the hot cream into the egg yolks while whisking constantly to temper the eggs. This prevents the yolks from curdling. After tempering the eggs, slowly whisk the egg yolk mixture back into the saucepan with the cream.
2. Add Sweeteners and Flavor:
   • Stir in the sweetener of your choice (stevia, erythritol, honey, or any other preferred sweetener) to the simmering cream base. Add the vanilla extract and a pinch of salt. Continue stirring the mixture over medium heat until the sweetener is completely dissolved.
   • Add the almond butter (or peanut butter) to the saucepan and whisk until it’s fully incorporated into the cream base. This will give the ice cream a nice, creamy consistency and a hint of nutty flavor.
3. Add the Protein Powder:
   • Remove the saucepan from heat and allow the mixture to cool slightly. Once it’s warm (not hot), add the vanilla protein powder to the mix. Stir thoroughly to dissolve the powder completely into the liquid. This step ensures that the protein is evenly distributed throughout the mixture, giving your ice cream that protein-packed goodness.
   • For extra smoothness, you can add a small amount (about 1/4 teaspoon) of xanthan gum to the mixture. This is optional but helps create a creamier texture by preventing ice crystals from forming during freezing.
4. Chill the Mixture:
   • After mixing everything together, let the base cool to room temperature. Once cooled, transfer the mixture to the fridge and chill for at least 2-4 hours, or ideally overnight. The chilling process helps the ingredients combine and improves the texture of the ice cream.
5. Churn the Ice Cream:
   • Once the mixture has chilled, pour it into your ice cream maker. Follow the manufacturer’s instructions for churning, usually for about 20-30 minutes. During this time, the ice cream will thicken and become creamy.
   • If you’re adding mix-ins like chocolate chips or chunks, add them in the last 5 minutes of churning to evenly distribute them throughout the ice cream.
6. Freeze the Ice Cream:
   • After churning, transfer the ice cream to an airtight container. For a firmer consistency, freeze the ice cream for an additional 2-4 hours, or until it reaches your desired texture. If you prefer a softer texture, you can enjoy it immediately after churning.
7. Serve:
   • Scoop and serve your delicious, high-protein ice cream! If desired, top with extra chocolate chips, nuts, or a drizzle of nut butter for added flavor and crunch.

Optional Variations:

• Chocolate Protein Ice Cream: Substitute vanilla protein powder for chocolate protein powder, or add 2-3 tablespoons of cocoa powder to the base for a chocolatey twist.
• Fruity Protein Ice Cream: Blend in some berries (like strawberries, raspberries, or blueberries) with the mixture before freezing for a fruity version. You can blend them right into the ice cream base before churning or swirl them in after churning.
• Coffee Protein Ice Cream: Add 1-2 tablespoons of instant coffee or espresso powder to the mixture for a coffee-flavored protein ice cream.

Nutritional Information (per serving, based on 6 servings):

• Calories: ~250-300 (depending on sweeteners and protein powder used)
• Protein: ~20-25g (depending on the type of protein powder)
• Fat: ~18-20g
• Carbs: ~4-7g (based on sweetener used)

Tips:

• Texture: If you don’t have an ice cream maker, you can pour the mixture into a freezer-safe container and stir it every 30-45 minutes during the freezing process to help prevent ice crystals.
• Sweetness: Adjust the sweetness to your preference. If you prefer a more intense flavor, feel free to add a little more sweetener or a splash of vanilla extract.
• Storage: Store the ice cream in an airtight container in the freezer. If it becomes too hard, let it sit out for a few minutes to soften before scooping.

This Best Protein Ice Cream is a satisfying and delicious treat that’s packed with protein and healthy fats. Whether you’re looking for a post-workout recovery snack or a guilt-free dessert, this recipe is sure to hit the spot. Enjoy!