Vanilla Collagen Keto Ice Cream (High-Protein, Low-Carb)

A creamy, keto-friendly ice cream made with collagen peptides for an extra protein boost and silky texture. No ice cream maker? No problem — instructions for both churn and no-churn included!

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Ingredients

(Makes 4 Servings)

• 1½ cups heavy cream

• 1 cup half and half

• 3 scoops unflavored or vanilla collagen peptides (~30g total)

• ½ cup allulose (or ⅓ cup erythritol + monk fruit blend)

• 1 tbsp vanilla extract

• 1 tbsp MCT oil or vodka (optional – softens texture)

• Pinch of salt

Equipment We Use

❇️ KitchenAid Hand Mixer

❇️ KitchenAid 7 Quart Bowl-Lift Stand Mixer

❇️ HexClad Hybrid Nonstick Cookware Set

❇️ Spring Chef Ice Cream Scoop

Ingredients We Use

❇️ Whole Earth Allulose Baking Blend

❇️ Anthony's Allulose

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Instructions

1. Blend Base

In a blender or mixing bowl, combine the heavy cream, half and half, collagen peptides, sweetener, vanilla extract, MCT oil (if using), and salt. Blend or whisk until fully smooth and collagen is dissolved.

2. Chill

Refrigerate the mixture for at least 1 hour to chill thoroughly. This helps with texture and churn time.

3. Freeze

• If using an ice cream maker: Churn according to your machine’s instructions (usually 15–25 minutes), then transfer to a container and freeze for 1–2 hours until scoopable.

• If no churn: Pour into a freezer-safe container and freeze, stirring every 30–60 minutes for the first 2–3 hours to reduce ice crystals.

4. Serve

Let sit at room temperature for 5–10 minutes before scooping, if frozen solid.

Macros (Per Serving, ~½ cup)

NUTRIENT	AMOUNT (Approximate)
Calories	295 kcal
Fat	26 g
Protein	13 g
Net Carbs	1.5 g
Total Carbs	4 g
Fiber/Sugar Alcohols	~2.5 g (not counted in net carbs