Super Easy Protein Ice Cream
Creamy, indulgent and with 12 grams of protein! This vanilla protein powder ice cream will be the hit of the season.
Servings 4
Calories 271kcal
Equipment
- 1 8x3 Baking pan
Ingredients
- 1 cup Coconut cream from a can
- ½ cup pasteurized egg yolk
- ⅛ cup Collagen powder
- ½ teaspoon vanilla stevia
- 1 tbs honey
- 1.5 tbs sprinkles dairy and gluten-free
Instructions
- Blend all ingredients except sprinkles in a blender very quickly (you don’t want too much air).
- Portion into an 8x3 pan and mix in sprinkles.
- Place in freezer to set for 30-45 minutes checking frequently.
- Once desired texture is achieved, remove from the freezer and scoop into gluten-free ice cream cones or bowls.
Video
Notes
If your coconut cream is thick this should only need 30 minutes until it is scoopable, it will be creamier. If it is a watery coconut cream that is not SUPER hard in the fridge it will need longer (roughly an hour) and in a deep freeze.
If you do not have vanilla stevia do not increase the honey. Instead, use ½ teaspoon regular vanilla extract + a few drops or ½ bag of powdered stevia.
Different coconut milks freeze differently. Pop the protein ice cream into the freezer for 30-60 minutes checking on it after 30. Some will be the perfect texture for scooping at 30 minutes and some will be too soft. What you don’t want is it getting too hard where it crystallizes.
Nutrition
Calories: 271kcal | Carbohydrates: 12g | Protein: 12g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 87mg | Potassium: 265mg | Fiber: 1g | Sugar: 8g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg