High-Protein Chocolate Ice Cream

🍫 High-Protein Chocolate Ice Cream (No Sugar, No Flour)

Ingredients (4 servings)

• 2 cups heavy cream

• 1½ cups whole milk (or milk of choice / replace with more cream for carnivore style)

• 4 egg yolks (adds richness + protein)

• ½–¾ cup chocolate protein powder (whey or egg white based)

• 2 tbsp unsweetened cocoa powder

• ¼ cup allulose or erythritol (optional, for sweetness)

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 40–60g collagen peptides (extra protein, keeps ice cream scoopable)

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Instructions

1️⃣ Make the chocolate base

1. In a saucepan, add heavy cream + milk and warm over medium heat until steaming — do not boil.

2. In a bowl, whisk egg yolks + sweetener until smooth.

3. Slowly pour a little warm cream into the yolks while whisking to temper (prevents curdling).

4. Pour yolk mixture back into saucepan and cook 5–8 minutes on low heat, stirring until slightly thickened.

The base is ready when it coats the back of a spoon.

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2️⃣ Add protein

5. Remove from heat, let cool 2 minutes.

6. Whisk in:

   • protein powder

   • cocoa powder

   • vanilla

   • collagen (optional)
     Mix until completely smooth and no lumps remain.

If thick, blend with a hand blender for 10–20 seconds.

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3️⃣ Chill

7. Cover and refrigerate 2–4 hours or until very cold.
   (This step makes the texture creamy and scoopable.)

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4️⃣ Freeze

You have 3 freezing options:

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Macros (per serving, approx.)

with whey protein + collagen

• Calories: ~330

• Protein: 30–60g (depending on powder)

• Carbs: 4–8g

• Fat: 20–28g

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Make It FULL Carnivore

Replace cocoa powder with:

• 2–3 tbsp cacao butter or chocolate collagen

• Skip sweetener if you want strict carnivore

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Serving Ideas

• Top with whipped cream

• Mix-ins: crushed pork rinds + butter, shaved frozen chocolate, bacon bits (carnivore twist)

• For softer scoops: let sit 10 minutes before serving