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Ice cream scoop in container of vanilla ice cream

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

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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.

Be inspired to live your strongest, healthiest life! Subscribe to Molly's podcast FUELED | wellness + nutrition for the latest trends and research related to your body and mind. And tune in to her weekly TV segment on WGNO for more wellness tips, including product spotlights, cooking segments and myth-busting.

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