Kick out the junk and make homemade, high-protein ice cream that tastes great! You can choose your own adventure on how to boost the protein content in this treat.
OK friends, most ice cream at the store is true junk food. I'm certainly not against a treat and if it works for your family, then by all means buy some. But over the years we have noticed that it hurts our tummies, and even the kids have stopped asking to buy it. We enjoy making raw milk ice cream or dairy-free popsicles!
Beyond using high-quality ingredients, sometimes I want to boost the nutrition just a little bit more. Adding protein is a great way to make this conscious treat stick to yer ribs! Sometimes kids are picky, and protein can be tough to get in them. This way they get a treat that keeps them full and they won't even notice.
You can easily add Greek yogurt, canned coconut milk, or go a step further and add your favourite protein powder or collagen. I look for grass-fed whey protein powder options, and there are a lot of brands out there. For collagen you can do bovine or marine. Just read the ingredients and make sure you like what you pick.
Key Ingredients
Cream - Heavy cream! If you have a cow with a great cream line like I do, then you're always looking to use it up. You can also use cream from the store.
Eggs - Most ice cream uses just the yolks in order to aid in creamy texture. Here we will use the whole eggs to get that added protein from the whites.
Sugar - I like organic cane sugar. Yes, you need sugar and I'm fine with it. It wouldn't be a treat without it!
Protein additions - You can swap in Greek yogurt or canned coconut milk for some of the cream. This is also a good place to add protein powder or collagen powder.
How to Make Vanilla Protein Ice Cream
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk the eggs until they are homogenous and creamy.
Step 2: Whisk in vanilla, sugar, and any protein powders.
Step 3: Add your milk products next, starting with the thicker parts (yogurt or coconut) then the cream, whisking the entire time to keep it smooth.
Step 4: Add to your ice cream machine and follow the directions.
Step 5: Enjoy as a soft serve or freeze for later.
Special Equipment
The best budget option I've found is the Cuisinart Ice Cream Maker, 2-Quart. It still costs a fair bit but we have used it SO much it has entirely paid for itself.
A super splurge is the Whynter 2-Quart. I got it for my birthday and it is so fun to have something fancy that we truly use. The reason it costs more is you don't have to store the bowl in the freezer since it has its own compressor. Paying for the convenience.
Also, ice cream is something plenty of people dream of making and then they...don't...so they donate their makers to the thrift stores! You might have good luck finding a machine if you go thrifting.
This recipe is for a 2-quart machine, so I'd cut it in half if your machine is smaller. There's nothing worse than overfilling an ice cream maker!
FAQs
Yes, this recipe does require a machine. It always depends on your ingredients and the end result you are looking for as far as if your cream needs churning. I do have a no-churn option if you aren't ready to invest in a machine yet!
The great part is, you can enjoy this immediately after churning. It's the perfect soft-serve texture! That's our favourite way to enjoy and it often won't even make it to the freezer with a family our size. So you can do zero freezing! You can also transfer to a container and let firm up in the freezer for a few hours first, or for longer storage. It's all personal preference.
Photos by Dante from Shire by the Sea
More Ice Cream Recipes
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High Protein Vanilla Ice Cream
Ingredients
Milk Option 1:
- 1 litre heavy cream
Milk Option 2:
- 750 ml heavy cream
- 1 can organic coconut milk 450 ml
Milk Option 3:
- 750 ml heavy cream
- 450 ml plain Greek yoghurt
For all options:
- 3 whole eggs
- 1 Tablespoon vanilla extract
- 1 cup organic cane sugar
- 1 Tablespoon organic grass fed collagen or Pearl Powder Sea Collagen
Instructions
- Whisk 3 fresh eggs in a large bowl for a few minutes, until thickened and homogenous.
- Add vanilla, sugar, and collagen. Whisk together for another minute until well mixed.
- Gradually add your preferred milk option while continually whisking and mixture is uniform.
- Add to your ice cream maker and churn according to directions.
Notes
- Ice cream may be eaten immediately as soft serve or transferred to freezer for hardening and later consumption.
- Serve with crushed pistachios, hemp seeds, chocolate shavings, a splash of maple syrup, or other favourite toppings.
- Nutrition facts are for heavy cream with Greek yogurt option. Protein content will depend on what milk/dairy options you choose.
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