This is a video that Michael Keck and I made to show you how to make all natural protein ice cream that is lactose free. It is delicious! You guys will love this. I know how hard it can be to stick to your diet, and this is a great trick to get your ice cream fix while you cut weight for your next meet or show.
It makes one cup, which is double that of a regular serving of ice cream. You can make this for your kids and omit the protein powder and add fresh fruit or nuts to it.
A great variation is to add cacao nibs to it and make “chocolate chip” ice cream. It just doesn’t get any better than this!
Nutritional profile for one serving:
Protein: 29 grams
Carb: 3 grams
Fat: 3.5 grams
Calories: 151
You will need:
1 large durable Ziploc bag
1 smaller durable Ziploc bag
1/2 cup table salt
1 cup unsweetened vanilla almond milk
1 packet of Stevia or Splenda (optional)
1 tsp unsweetened cocoa powder (optional)
1 scoop protein powder (we used TrueProtein.com micellar casein/beef isolate blend)
Plenty of ice
This turned out absolutely amazing with only 3 grams of carbs! Another great variation on this would be to add a bit of coconut milk to ramp up the saturated fat and get a healthy dose of MCTs.
I hope you love this!
More on training tomorrow!
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Jen Comas is a nationally qualified figure competitor in Salt Lake City, UT and is attempting to crossover into raw powerlifting. Michael Keck is based out of Somerset, KY and is a world record holding raw powerlifter.
View Jen’s Training Log 
I use an ice cream machine (40 bucks or so at bed bath and beyond). This was my recipe
2 cups coconut milk (10g fat)
1 cup heavy whipping cream (80g fat)
1 scoop chocolate protein (27g protein, 1.5g carbs, 1g fat Cytosport Whey – got it from costco cheapo brand but tastes good)
4 tbsps natural peanut butter, kroger premium brand (tastes great, 32g fat, 16g pro, 12g carbs (8 of which are fiber))
1 tbsp coco
pinch of salt
1 tsp vanilla
3/4 cup splenda
Total nutritional breakdown for awesome peanut butter chocolate ice cream not to eat while cutting but good for low-carb diets:
123g fat, 43g protein, 13g carbs (8g fiber)
Calories: 1347 calories of goodness – this makes about a pint or so, good for a 1-2 sittings since it comes off as a bit rich. Can be beefed up with more protein powder but doesn’t taste quite as good.
This looks amazing, i’m going to make it tonight!
So if you are looking to get or stay lean use Jen’s recipe and if you are looking to get or stay fat use Ty’s recipe.
Now now stephen, plenty of good MCT’s in my version, it would be something that would fit in line with Pasquale’s Anabolic Diet or some other low carb bulking diet where most of the calories are coming from fat.
Awesome. My girlfriend is going to LOVE this. Ice cream has always been her favorite dessert, and since shes been leaning up she’s had far fewer opportunities to eat it. Good stuff.
Just made this. It was not quite as sweet as normal ice cream, and its consistency was slightly off, but it is *very* close. I will have to experiment a little bit more to get it right, but it is good nonetheless. Thanks!
I’m so glad you guys liked it! I have a bunch more great stuff like this that I’ll be posting up.
jen,
have you tried making this in bigger batches and having it stay in the freezer??
Brad, I haven’t tried that, although I have thought about it. I’m afraid it’d freeze up rock solid. I could easily eat this every night before bed, but that means a lot of ice and a pallets of table salt.
If you try it, please let me know how it turns out!
I tried to freeze it, and it definitely doesn’t work out well, it just becomes rock solid (as did my version made with an actual ice cream maker). Oh well, guess you just have to eat it all in one sitting.
Now only if you can make lean healthy brownies to coincide with this ice cream! Would it be okay to use normal milk instead of almond?
I just got an ice cream maker and was going to experiment this weekend with some protein ice cream recipes (with almond milk, oddly enough). Perfect timing. Can’t wait to try this.
tried it today with skim milk and it was amazing!
Anybody tried mixing protein powder with standard store bought ice cream? Also has anybody tried using Silk Vanilla Organic Soymilk instead of almond milk? I get my soy milk in bulk from Costco so i was hoping it would work.
Excited about gettin my fat kid on!
Just made it with a little modification and it was awesome!
I used vanilla whey “About Time” from SDC Nutrition and added a little vanilla to it with Stevia..
Other than adding to dam much Stevia(I have a container not a packet) it was pretty good.
Since my fridge has a crushed ice dispenser I used that and it froze up pretty quickly.. Almost froze solid in 12 minutes.
Looks great. Just curious, what’s the salt in the bag for?!
I made it last night.
Two ways (one with almond milk and one with regular whole milk) with mint TP protein and Nibs….AMAZING!!!
might have to have this more often
@Susan…the salt allows the ice to actually get colder (lowers the freezing temp)…this makes it possible to make ice cream in only a few minutes..