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Ready for the easiest chocolate keto ice cream for summer? Look no further!
This isn't your usual super smooth and creamy ice cream. The texture is closer to this Keto Chocolate Frosty but it's lighter and more refreshing. It's ultra low-carb and high in protein, making this the perfect guilt-free treat, all with no ice cream maker!
Recipe Tips
For this recipe we are using Chocolate Perfect Keto Collagen (use this affiliate link to get 15% off) which is already sweetened so you won't have to add any sweeteners.
You can alternatively use regular unflavored Perfect Keto Collagen or any other grass-fed bovine collagen, plus add low-carb sweetener and add cacao powder.
Here's how you can modify the recipe if using unflavored collagen powder:
- 4 tablespoons unflavored collagen powder
- 1 to 2 tablespoons of raw cacao powder or Dutch process cocoa powder
- 1 to 4 tablespoons of Allulose syrup or powdered Allulose (sweetener to taste). Allulose is the best option as it doesn't crystallize and tastes just like sugar. There are a few Allulose options available on Amazon. The brand I use and like is RxSugar. If you live in the US you can get RxSugar 20% off by using this link (affiliate link) or by using the code KETODIET20 at checkout.
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Hands-on Overall
Serving size about 170 g/ 6 oz
Nutritional values (per about 170 g/ 6 oz)
Net carbs1.6 grams
Protein11.1 grams
Fat26.8 grams
Calories307 kcal
Calories from carbs 2%, protein 15%, fat 83%
Total carbs2.6 gramsFiber1 gramsSugars1.6 gramsSaturated fat18.5 gramsSodium96 mg(4% RDA)Magnesium5 mg(1% RDA)Potassium148 mg(7% EMR)
Ingredients (makes 4 servings)
Instructions
- Pour the water in an ice tray and freeze. Alternatively, you can use unsweetened almond milk or cashew milk.
- Place the ice, cream (or coconut cream) chocolate collagen, and vanilla into a blender. Process until smooth and creamy.
Note: You can find tips for chocolate collagen powder and other options in the recipe tips above.
- Once done, the texture will be similar to a chocolate frosty. You can serve it as it is (as a frozen drink) or place in the freezer for 1 to 2 hours before scooping.
- To serve, you can optionally sprinkle in some sugar-free chocolate chips or 85-90% chocolate chips.
- To store, freeze for up to 3 months. It's easier if you divide the ice cream in single serve containers and remove the ice cream from the freezer 15 minutes before serving.
Chocolate Collagen Blender Ice Cream
Ingredients (makes 4 servings)
- 1 1/2 cups filtered water or unsweetened almond milk (360 ml/ 12 fl oz)
- 1 cup heavy whipping cream or coconut cream (240 ml/ 8 fl oz)
- 4 scoops Perfect Keto Chocolate Collagen (68 g/ 2.4 oz)
- 1 tbsp sugar-free vanilla extract (15 ml)
- Optional: sugar-free chocolate chips or 85-90% chocolate chips to serve
Instructions
- Pour the water in an ice tray and freeze. Alternatively, you can use unsweetened almond milk or cashew milk.
- Place the ice, cream (or coconut cream) chocolate collagen, and vanilla into a blender. Process until smooth and creamy.
Note: You can find tips for chocolate collagen powder and other options in the recipe tips above.
- Once done, the texture will be similar to a chocolate frosty. You can serve it as it is (as a frozen drink) or place in the freezer for 1 to 2 hours before scooping.
- To serve, you can optionally sprinkle in some sugar-free chocolate chips or 85-90% chocolate chips.
- To store, freeze for up to 3 months. It's easier if you divide the ice cream in single serve containers and remove the ice cream from the freezer 15 minutes before serving.
Nutrition (per about 170 g/ 6 oz)
Calories307kcal
Net Carbs1.6g
Carbohydrates2.6g
Protein11.1g
Fat26.8g
Saturated Fat18.5g
Fiber1g
Sugar1.6g
Sodium96mg
Magnesium5mg
Potassium148mg
Detailed nutritional breakdown (per about 170 g/ 6 oz)
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