Turn your protein shake into yummy collagen ice cream with this easy and healthy recipe that boosts muscle gain and radiant skin.
This ketogenic ice cream for physically active people contains only 2.1 grams of carbs and 4.5 grams of protein, and 19.5 grams of healthy fats per scoop, and it tastes pretty darn delicious!Jump to Recipe
Is Keto Collagen Protein Ice Cream Healthy?
Homemade Keto Chocolate Collagen Protein Ice Cream is healthy for keto enthusiasts who want to exercise and lose weight.
Conventional ice cream is the epitome of unhealthy food. It is usually loaded with sugar, emulsifiers, stabilizers, acidity regulators, artificial flavors, colors, and other additives.
On the other hand, this protein ice cream recipe uses only high-quality ingredients. I designed it to be almost carbohydrate-free and provide plenty of healthy fats and amino acids.
Collagen is the most abundant protein in the human body (Stefanovic 20131).
It is the essential building block for teeth, joints, connective tissue, skin, hair, and bones. In short, collagen is the substance that holds the body together.
Collagen protein ice cream is a cold treat for people who want to stay fit while not giving up their favorite dessert. So, why wait? Make your ice cream with high-quality protein today!
I use only the highest quality ingredients for the Keto Chocolate Collagen Protein Ice Cream recipe. The ingredient list contains affiliate links, for which I receive half a cup of coffee if you order something today:
- Heavy cream: Grass-fed cream is the base for low-carb ice cream recipes, giving them the perfect creamy flavor.
- Egg yolks: I always use large, fresh, free-range eggs for the ideal texture.
- Cocoa powder: Unsweetened organic cocoa powder gives the protein ice cream its color and distinctive flavor.
- Protein Powder: I use keto-certified chocolate-coconut-flavored collagen for this recipe.
- Gelatin: Organic gelatin is a degraded form of collagen. It is a natural, keto-friendly binder that makes ice cream more moldable.
- Sea Salt Flakes: Large sea salt flakes add flavor and visual appeal to collagen ice cream.
- Sweetener: Xylitol (birch sugar) does not re-crystallize as easily when frozen as monk fruit sugar or stevia-based sweeteners.
If you want to eat especially clean, you can omit the sweetener.
Learn more about the net carbs calculation in my article on the daily carb limit for ketosis.
The most significant part of it is natural collagen. It gives elasticity to the skin and makes it radiant (Proksch et al. 20142).
In addition, collagen has a positive effect on bones, joints, and muscle development. Thus, this protein increases the elasticity and mobility of connective tissue, preventing brittleness. In addition, it relieves joint pain and strengthens bones (Clark et al. 20083).
Therefore, this protein ice cream is the ideal treat after a workout.
In addition, particular amino acids in collagen also help to renew the intestinal mucosa (Rao et al. 20124).
Hence, more collagen in the diet can prevent disease and slow aging.
How to Make Keto Chocolate Collagen Protein Ice Cream
You can enjoy this protein ice cream recipe in generous portions without a guilty conscience, which is impossible with store-bought low-carb ice cream. I prefer to serve it as a hard scoop. However, you can also let it thaw longer and enjoy it as soft ice cream.
- Mix: Place all ingredients in a large heatproof bowl and mix with a whisk or hand mixer. Bring a saucepan half-filled with water to a gentle simmer. Continue whisking the mixture over the saucepan. After about 5 minutes, the sweetener will no longer be grainy, and the mixture will be fully blended.
- Freeze: Strain the ice cream base to remove any lumps. Pour the liquid mixture into a loaf pan and freeze, covered, for at least 6 hours or overnight.
- Serve: Let the ice cream thaw for 15 minutes before serving. Then spoon it from the baking dish with a moistened ice cream scoop.
Tips for the Best Collagen Protein Ice Cream
- Freeze the loaf pan beforehand: This allows the ice cream to freeze more evenly later.
- Blend the ice cream as it freezes: For best results, stir the mixture after the first two half hours to make it smooth and creamy.
- Use full-fat cream: Avoid low-fat cream. Reduced-fat cream forms ice crystals when frozen and does not give the ice cream the same creamy texture as one made with full-fat hay milk.
- Use room temperature eggs: Eggs that are room temperature bind better and taste less eggy.
- Add vodka or rum: Alcohol is an optional secret ingredient that keeps the ice cream even softer and easier to spoon.
- Don’t use an alternative sweetener: This recipe works best with xylitol or allulose.
- Add cocoa nibs or dark chocolate: A handful of cocoa nibs or chopped chocolate with at least 90% cocoa gives the ice cream that extra crunch.
- Use an ice cream maker: This recipe works great if you have an ice cream maker.
- Let the ice cream soften before serving: Let the collagen ice cream sit at room temperature for 15 minutes before portioning.
- Hold the ice cream scoop under hot water: This makes it easier to scoop out the ice cream and shape it into balls.
Keto Chocolate Collagen Protein Ice Cream
- 2 cups heavy cream grass-fed
- 4 tbsp xylitol or allulose
- 4 large egg yolks free-range
- 2 tbsp cocoa powder unsweetened
- 1½ tbsp collagen protein chocolate coconut
- 1 tsp gelatin organic
- 1 tsp vanilla extract
- ½ tsp sea salt flakes
- Mix all ingredients in a large heatproof bowl with a whisk or hand mixer. Bring a saucepan half-filled with water to a gentle simmer. Continue whisking the mixture over the saucepan. After about 5 minutes, the sweetener will no longer be grainy, and the mix will be ready.
- Strain the ice cream base to remove any lumps. Transfer the liquid mixture to a loaf pan and freeze, covered, for 6 hours or overnight.
- Defrost the ice cream for 15 minutes before eating. Then spoon it from the loaf pan with a moistened ice cream scoop.
You can store chocolate collagen ice cream like any other in the freezer for at least a month. It must be in an airtight container so no ice crystals can form.
However, it is doubtful that you will have any of the delicious protein ice cream left over this long period 😊
Frequently Asked Questions (FAQ)
Collagen is the most abundant protein in your body that helps to renew skin, hair, teeth, cartilage, bones, and more.
Protein ice cream is good for you if it is a low-carb homemade version.
It would be best not to put regular ice cream in a protein shake to lose weight.
Conventional ice cream is full of sugar, a carbohydrate.
1Stefanovic B. RNA protein interactions governing expression of the most abundant protein in human body, type I collagen. Wiley Interdiscip Rev RNA. 2013 Sep-Oct;4(5):535-45. doi: 10.1002/wrna.1177. Epub 2013 May 28. Review. PubMed PMID: 23907854; PubMed Central PMCID: PMC3748166.
2Proksch E, Segger D, Degwert J, Schunck M, Zague V, Oesser S. Oral supplementation of specific collagen peptides has beneficial effects on human skin physiology: a double-blind, placebo-controlled study. Skin Pharmacol Physiol. 2014;27(1):47-55. doi: 10.1159/000351376. Epub 2013 Aug 14. PubMed PMID: 23949208.
3Clark KL, Sebastianelli W, Flechsenhar KR, Aukermann DF, Meza F, Millard RL, Deitch JR, Sherbondy PS, Albert A. 24-Week study on the use of collagen hydrolysate as a dietary supplement in athletes with activity-related joint pain. Curr Med Res Opin. 2008 May;24(5):1485-96. doi: 10.1185/030079908×291967. Epub 2008 Apr 15. PubMed PMID: 18416885.
4Rao R, Samak G. Role of Glutamine in Protection of Intestinal Epithelial Tight Junctions. J Epithel Biol Pharmacol. 2012 Jan;5(Suppl 1-M7):47-54. doi: 10.2174/1875044301205010047. PubMed PMID: 25810794; PubMed Central PMCID: PMC4369670.
Stephan is a writer and a true man of science, holding multiple diplomas and master's degrees in different research areas. His greatest passion is closing the gap between the conventional perception of health and the latest scientific evidence – always following the data.