Why I Tried It

• I'm doing a dairy-free August challenge. Coconut milk and nut milk do a number on my gut, but I still want carnivore or protein ice cream.
• Joanne told me she makes ice cream with protein powder and water. I expected it to fail, but trying it left me speechless when it worked.

Ingredients

• I use Equip beef-isolate protein powder because whey protein is dairy. Other beef-isolate protein powders can be used.
• I add one scoop of collagen powder. Plain unflavored collagen also works, and water is the only other required ingredient.
• Extra fat is optional for more mouthfeel. Melted butter or egg yolks are carnivore options; MCT oil or olive oil can also work.
• Two scoops of protein powder give the whole pint 40 g of protein, and I normally eat half a pint.

How I Make It

• Start with about an inch of water, whisk in two scoops of protein powder and one scoop of collagen, immersion-blend until smooth, fill with water to the line, and freeze for 24 hours.
• I don't think this will work in a regular ice-cream maker. The Ninja Creami's very fast shaving action is what turns the frozen mixture creamy.
• For ice creams without added sugar, use the light ice cream setting. A spin takes about four minutes.

Texture and Result

• A first spin can come out powdery and need a re-spin. I've added a tablespoon of MCT oil before a re-spin; a little water might also smooth it out, although I haven't tried that.
• This chocolate batch came out perfectly on the first spin. It was unbelievably silky, smooth, and creamy with only water, protein powder, and collagen.

References None.