If you’ve been on keto for a while, you already know the drill—low carbs, lots of fat, moderate protein. But here’s the thing… sometimes, your protein game needs a little boost, and plain old chicken breast just isn’t cutting it. Enter: High-Protein Keto Ice Cream with Collagen—aka dessert with benefits.
Yes, we’re talking rich, creamy ice cream that helps your muscles recover, keeps your skin glowing, and still fits your macros. It’s like hitting the jackpot, but instead of money, you get a spoonful of frosty joy. 🙂
Why Collagen + Ice Cream = Genius
Collagen isn’t just another wellness buzzword. It’s the protein that keeps your skin bouncy, your joints happy, and your hair from looking like it’s been through a lawnmower.
Mix it into ice cream and you get:
- Extra protein without extra carbs.
- A smoother texture (collagen helps bind and thicken).
- A beauty boost while you enjoy dessert.
Seriously, why wouldn’t you want your nightly ice cream to also be your skincare routine? 😉
How This Fits into Keto
People sometimes worry about protein on keto—too much and it “kicks you out of ketosis,” too little and your muscles start waving a white flag. Collagen is the perfect middle ground. It gives you pure protein without the carbs and doesn’t spike insulin like sugary treats.
Plus, this recipe is low-carb, high-fat, and sugar-free, so it slides perfectly into your macros.
Approx per serving (will vary by brand):
- Net Carbs: ~3g
- Protein: ~12–15g
- Fat: ~18g
- Calories: ~250
Not bad for something that tastes like it came from a fancy gelato shop.
Ingredients You’ll Need
Here’s what you’ll need for about 6 servings:
- 1 ½ cups heavy cream (or coconut cream for dairy-free)
- 1 cup unsweetened almond milk
- 4 scoops unflavored or vanilla collagen peptides (about 40g protein total)
- ¾ cup allulose (best for creamy texture—erythritol works but may be a bit icier)
- 3 large egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Optional flavor boosters:
- Cocoa powder (for chocolate lovers)
- Sugar-free coffee syrup (mocha vibes)
- A swirl of nut butter for that Reese’s energy
Step-by-Step Instructions
This is my go-to method for silky keto ice cream—no weird chunks, no “icy snow” texture.
1. Heat your base
In a medium saucepan, whisk together almond milk, heavy cream, and allulose over medium heat. Heat until steaming but not boiling.
2. Temper the yolks
Whisk egg yolks in a bowl. Slowly add some of the hot cream mixture while whisking. Pour back into the pan.
3. Thicken it up
Cook on low heat until the mixture coats the back of a spoon. Keep stirring—no one wants scrambled eggs in their ice cream.
4. Add collagen & flavor
Remove from heat and whisk in collagen powder, vanilla extract, and salt until fully dissolved.
5. Chill completely
Pour into a bowl, cover, and refrigerate for at least 4 hours (overnight is best).
6. Freeze
- With ice cream maker: Churn until soft-serve texture, then freeze.
- Without: Pour into a container and stir every 30 minutes for the first 2–3 hours.
7. Enjoy
Scoop into bowls, sprinkle with sugar-free chocolate chips, and pretend you’re eating dessert at a luxury spa.
Pro Tips for Creamy High-Protein Keto Ice Cream
- Collagen dissolves better in warm liquid, so always mix it in before chilling.
- Allulose > erythritol for texture—erythritol tends to crystallize.
- Don’t skimp on chilling the base before freezing—warm custard = ice crystals.
- Add a tiny bit of vodka (1 tbsp) to prevent hard freezing—yes, it works.
Flavor Variations
- Chocolate Protein Bomb: Add 2 tbsp cocoa powder + chocolate collagen.
- Strawberry Shortcake: Blend in ½ cup mashed strawberries + vanilla collagen.
- Peanut Butter Cup: Swirl in sugar-free peanut butter before freezing.
Why I Love This Recipe
Honestly? It’s dessert without the guilt trip. I used to think “protein ice cream” meant chalky, sad-tasting pints that sat in my freezer forever. Then I started making my own, and suddenly my post-workout snack became something I look forward to.
Also, collagen’s been a game-changer for my skin (no filter needed—thank you, peptides).
FAQs About High-Protein Keto Ice Cream with Collagen
Q: Can I skip the collagen?
A: You can, but then it’s just keto ice cream without the protein boost.
Q: Will collagen make the ice cream too thick?
A: Nope—if anything, it gives a smoother texture.
Q: Can I use whey protein instead?
A: Yes, but whey can make the ice cream icier and less creamy compared to collagen.
Q: How long will it last in the freezer?
A: Up to 2 weeks, but mine never lasts past day 4. 😉
The Final Scoop
This High-Protein Keto Ice Cream with Collagen is creamy, rich, and secretly good for you. It’s proof you can hit your protein goals without choking down another dry chicken breast or sad protein shake.
So, next time you’re craving something sweet, skip the store-bought pint and make this instead—your muscles (and taste buds) will thank you.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!