Did you know that you can make ice cream with collagen supplements?!? You'll love this low carb chocolate and blackberry recipe!
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So recently I posted my Introduction to Collagen – I'm just finding out about it and I know that many of you are curious, too. I'm really not given to fads or crazes, but you really don't have to dig very deep to see why taking collagen supplements as a low carber makes complete sense.
In my introductory post I talked about different shakes and drinks that you can make. But there was something about the Dark Chocolate and Blackberry Collagen Peptides that made me want to do more with it than just a drink. Given how spring has most definitely sprung in the Midwest – and leapt pretty much straight into summer – I decided to make an ice cream recipe using the collagen.
Don't misunderstand me – the flavorless and odorless regular collagen supplements are seriously versatile. They can be added to all kinds of recipes. But when I tested the chocolate and blackberry flavor with unsweetened almond milk – it got my mind going. So here we go. A collagen-enhanced low carb chocolate ice cream! Enjoy…!
How to Make Low Carb Chocolate Ice Cream with Collagen
To make the ice cream base, combine the following in a blender: Dark Chocolate and Blackberry Collagen Peptides, heavy cream, unsweetened almond milk, unsweetened cocoa powder, low carb sweetener (you could use Lakanto, Swerve, or another similar granular sweetener), and xanthan gum.
Xanthan gum – in case you haven't heard of it – is a zero carb thickener that I use a lot for sauces, but also is used commercially in several brands of ice cream. I mention it in my article about how to make SOFT low carb ice cream at home.
Blend everything until smooth, then transfer it to an ice cream machine. The churning really helps add air to the mixture, as well as distribute the ice crystals evenly.
Transfer the mixture to a container, then place in the freezer until frozen. The xanthan gum and fat content will mean that it although it isn't super soft scoop right out of the freezer – it isn't rock hard either!
Low Carb Chocolate Ice Cream with Collagen #lowcarb #lowcarbicecream @vitalproteins Click To Tweet
You might like to try my Low Carb Hot Fudge Sauce with this ice cream!
- 4 scoops Dark Chocolate and Blackberry Collagen Peptides
- 1 cup heavy cream
- 1 cup unsweetened almond milk
- ¼ cup low carb sweetener, eg Lakanto
- 1 tbs unsweetened cocoa powder
- ¼ tsp xanthan gum
- To make the ice cream base, add all ingredients to a blender.
- Blend everything until smooth, then transfer it to an ice cream machine, and churn until ice crystals have formed consistently throughout the mixture.
- Transfer the ice cream to a container, then place in the freezer until frozen (at least 3 hours).
7g net carbs per serving (quarter of the recipe)
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Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 271Total Fat 23gSaturated Fat 13gCholesterol 81mgSodium 103mgCarbohydrates 7gNet Carbohydrates 7gFiber 0gSugar 2gProtein 10g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.