Homemade Protein Ice Cream – Clean Eating Recipes

You only need 4 ingredients and 20 minutes prep to make this easy protein-rich ice cream

Prep Time 10 minutes / Cook Time 10 minutes
Freezing time 4 hours
Servings: 8 servings
Calories: 190 kcal

INGREDIENTS
1 11-oz carton Atkins Plus Protein & Fiber Creamy Vanilla Shake
1 1/2 cup Heavy cream
1/4 cup Powdered erythritol (or any powdered sweetener of choice)
2 large Egg

INSTRUCTIONS

MAKE CUSTARD
Separate the eggs first into two large bowls. Set aside.

Combine the shake, heavy cream and sweetener in a large saucepan. Heat over medium heat for a few minutes, stirring occasionally, until bubbling near the edges.

Whisk together the yolks in the bowl where you separated them. Slowly pour the cream mixture into the egg yolks in a thin stream, whisking constantly. (To do this means to “temper”.)

Return the mixture to the saucepan. Heat gently while stirring constantly for a few minutes, until the mixture just barely coats the back of a spoon. It won’t be as thick as a traditional custard.

Remove from heat and pour the mixture back into the bowl where the yolks started. Cover flush against the top with parchment paper to prevent a film from forming. Chill for an hour.

FOLD CUSTARD INTO WHIPPED EGG WHITES
In the bowl where you had placed the egg whites, use a hand mixer to whip them until stiff peaks form. (They will be room temperature by now, which is what you want.)

Remove the custard mixture from the fridge and whisk again. If there is any film on the top, skim it off.

Fold the mixture into the egg whites, until uniform. The whites will fall, but the end result will still be a little more fluffy than just liquid.

Gently pour the mixture into a glass or parchment lined freezer-safe container. Freeze for 4-5 hours, folding the mixture gently to break up ice crystals every 30 minutes for the first 2 hours. If ice cream becomes too hard after a long time, thaw on the counter before serving.

RECIPE NOTES
Serving size: 1/2 cup