How To Make Low-Carb, Protein-Rich Ice Cream

This zero-sugar ice cream recipe is so decadently rich, you’d never know it's better for you. We're taking this recipe a step further with a boost of 10 grams of protein in every half-cup serving. 

Developed by Grace of Grace’s Food Lab, this DIY protein ice cream is naturally low in carbs, sweetened only with plant-based natural sweeteners.

Zero-Sugar Protein-Rich Vanilla Low Carb Ice Cream

This recipe makes about 10 half-cup servings.

• 3 cups heavy cream
• 1/2 cup protein powder, unflavored (e.g. Isopure Whey Protein)
• 6 tablespoons granular allulose
• 4 tablespoons Confectioners Style Swerve
• 1 pinch salt
• 1 1/2 tablespoons pure vanilla extract

In a medium bowl, combine all ingredients and whisk until protein powder and sweeteners are dissolved. Cover and refrigerate 1 to 2 hours, or overnight.

Turn on your ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft creamy texture similar to soft-serve style. If a firmer consistency is desired transfer the ice cream to an airtight container and freeze for about 2 hours. Remove from freezer a few minutes before serving.

Make it vegan

Make it vegan by substituting a plant-based dairy free heavy cream alternative — I like Califia Farms’ Dairy Free Heavy Whip — in place of heavy cream, Ripple pea protein-based milk instead of cow’s milk, and a plant-based protein like Orgain in place of whey.

See Molly's segment on WGNO here.