High Protein Ice Cream
This Protein Ice Cream Recipe is a MUST make! A High Protein Ice Cream that's rich, creamy, and SO delicious with 15g of protein per serving!
Servings: 6 1/2 cup servings
Calories: 275kcal
Ingredients
- 14 oz. can Thai Kitchen unsweetened coconut milk full fat
- 1/2 cup maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon gelatin
- 1 cup unflavored whey protein powder
- 14 oz. can Thai Kitchen unsweetened coconut milk full fat – Refrigerated in the back of the fridge for at least 24 hours
- 1 teaspoon vanilla bean paste optional
Instructions
- Combine 1 can of coconut milk, maple syrup, and salt in a saucepan and bring to a low boil, stirring frequently to prevent the sugar from sticking to the bottom of the pan. Once the mixture reaches a boil, lower the heat to maintain a simmer. Allow mixture to simmer for about 10 minutes, or until the volume has reduced by about 1/4, stirring regularly. Remove from heat.
- While the condensed coconut milk is still warm, slowly sprinkle in the gelatin while stirring with a whisk to avoid any clumping (do not dump the whole teaspoon in at once or it will clump).
- Open the refrigerated can of coconut milk. The liquid and cream should be separated. Use a knife to chisel a small hole in the top of the cream in order to drain the liquid out. Add the cream to a blender pitcher (this should yield about 1 cup of coconut cream but will vary based on brands).
- Add the condensed coconut milk, protein powder and vanilla bean paste to the pitcher and blend on high until everything is well incorporated.
- Line a bread pan with parchment paper and pour the ice cream mixture into the bread pan. Place in the freezer for at least 5 hours or until it reaches your desired consistency. If frozen solid, pull the ice cream from the freezer and allow to thaw on the counter for about 15 minutes before scooping.
Notes
tips for the best coconut milk ice cream
- Be sure to use cold, full fat coconut milk.
- When cooking the ice cream base, stir frequently to prevent sticking.
- Line a loaf pan with parchment paper.
- Sprinkle in the gelatin powder slowly and whisk it in to prevent clumping.
- For the creamiest consistency, stir often while the ice cream freezes. We suggest stirring every 20 minutes for the first 2 hours of freeze time.
Nutrition
Serving: 0.5cup | Calories: 275kcal | Carbohydrates: 20g | Protein: 15g | Fat: 14g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 242mg | Potassium: 406mg | Sugar: 18g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 6mg