The BEST Protein Sparing Ice Cream
So many of you absolutely love my PSMF ice cream. On my Keto retreat in Thailand, many people in the group told me that recipe is a life saver and that they love not just how delicious it it, they love that it is a great way to hit their protein macro!
Most of you know when I travel, I always pack a bag of strawberry Equip. On my Thailand retreat, there were 5 other people who brought a bag or Equip Prime Protein! That warmed my heart so much! After a long day of adventures, instead of indulging in a sugar-filled dessert, I would make a psmf strawberry ice cream!
HOW TO MAKE THE BEST PROTEIN SPARING ICE CREAM
The secret ingredient for making the best psmf ice cream is 2 scoops of Equip Prime Protein, which is made from beef and so delicious!
Adding Equip to this ice cream really makes it the best! The protein powder helps it stay soft and creamy.
You can use any flavor you want; strawberry ice cream, protein sparing chocolate ice cream, or how about a scoop of chocolate and a scoop of peanut butter! YUM!
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The BEST PSMF Ice Cream
Equipment
Ingredients
- 10 large egg whites scrambled and cooked
- 3/4 cup unsweetened macadamia nut milk (or almond milk)
- 1/2 cup allulose
- 2 scoops Chocolate Equip Protein Powder (or other flavor like strawberry)
- 2 teaspoons vanilla extract (or other extract like strawberry)
- 1/4 teaspoon Redmond Real salt
- 1/4 teaspoon baking soda
Instructions
- Place the egg whites and in a large skillet and cook over medium high heat until scrambled and cooked though. Chill in the fridge until completely chilled.
- Place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking.
- Place mixture into an ice cream maker and churn for 15 minutes or until the magic happens and ice cream is thick. Click HERE to find the Ice cream maker I LOVE and it is on SALE!
- Store in an airtight container in the freezer for up to a month.
- NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving.
Video
Nutrition
TESTIMONY OF THE DAY
“Thank you for helping move my stall along with the rotation of PSMF. If you’re here looking for some help on a plateau:
- Use Maria Emmerich’s macros calculator!
- Use PSMF days and use some good quality protein!
- Check out her amazing recipes!” -Mike
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How much is a serving on the ice cream.?
Just divide the yield into 4 equal portions for your serving sizes 🙂
Hi Maria,
May I use whole scrambled eggs in this recipe instead of just egg whites and does that change the amount of eggs? I plan on using heavy cream as well instead of nut milk. Will that change the amount I should use?
Thank you,
Jamie
I would just use egg whites for this recipe for the best results🙏
How many servings does the chocolate protein ice cream make? It looks delicious. Can’t wait to try it. Thank you.
4 servings 🙂
Can’t wait to try this! How many servings does this make?
This makes 4 servings 🙂
Made this….ive made several of your ice cream recipes. Like Kai, I don’t love eggs. I had some carton whites to use up and I whipped up a batch of this. I was concerned when I put the whites in the blender because they smelled “eggy” but I was astonished at how rich and creamy this ice cream was. Loved the taste and the texture! Big hit! Hubby loved it too! Thank you for another terrific recipe.
I am so glad you enjoy it!
Any Ninja Creami recipes floating around for ice creams?
I don’t own one, but all of my ice cream recipes will work in a Creami 🙂
I made this recipe and used my Creami and it turned out great. I split it into 2 containers.
Hey Maria! What can I use in place of the nut milks? I can’t do dairy or hemp due to allergies. Would it still work if I did water instead? Thanks!
Unsweetened coconut or hemp milk are good substitutes 🙂
For the half cup of allulose, would that be powder form or in liquid form? 🤔
Powdered 🙂
Hi Maria! I have unflavored CanadianProtein. I guess I can add some cacao powder and a little more sweetener?
Of course! 🙂
I did not enjoy the Stevia aftertaste of the Euip Chocolate protein. I subbed the unflavored protein and Dutch cocoa powder. Much better.
Glad you were able to make it work for you! The unflavored is an excellent option 🙂
What does the baking soda do for ice cream? Just curious
I also am curious.
I made this exactly as written, but added 1 Tbsp Cocoa powder. The flavor was just about perfect, but the texture was like it was loaded with gelatin. I’m thinking that 1) the allulose kept it from getting icy, and 2) the collagen in the protein powder made it like gelatin.
My plan is to use part allulose and part erythritol to increase icyness and maybe use more almond milk, increasing volume and reducing the ratio of protein powder per amount of ice cream.