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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!

CLICK HERE TO STOCK UP ON EQUIP PRIME PROTEIN! 

Use code MARIA to save!

Happy Shopping and THANK YOU for all your support!!!

The BEST PSMF Ice Cream

Prep Time 8 minutes
Course Dairy Free, Dessert, Nut Free, PSMF Recipes, Snack
Cuisine American
Servings 4 Servings
Calories 108

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

Calories: 108 | Fat: 1.3g | Protein: 19.7g | Carbohydrates: 3.6g | Fiber: 0.7g | P:E Ratio: 4.7

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:

  1. Use Maria Emmerich’s macros calculator!
  2. Use PSMF days and use some good quality protein!
  3. Check out her amazing recipes!” -Mike

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

10 Comments

  • Linda hopper says:

    How much is a serving on the ice cream.?

  • Jamie E. says:

    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

  • Liv says:

    How many servings does the chocolate protein ice cream make? It looks delicious. Can’t wait to try it. Thank you.

  • Annemarie says:

    Can’t wait to try this! How many servings does this make?

  • Karen Martinez says:

    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.

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