High-Protein Chocolate Ice Cream (No Sugar, No Flour)

1½ cups whole milk (or milk of choice / replace with more cream for carnivore style)

4 egg yolks (adds richness + protein)

½–¾ cup chocolate protein powder (whey or egg white based)

2 tbsp unsweetened cocoa powder

¼ cup allulose or erythritol (optional, for sweetness)

1 tsp vanilla extract

Pinch of salt

Optional: 40–60g collagen peptides (extra protein, keeps ice cream scoopable)

Instructions

 Make the chocolate base

In a saucepan, add heavy cream + milk and warm over medium heat until steaming — do not boil.

In a bowl, whisk egg yolks + sweetener until smooth.

Slowly pour a little warm cream into the yolks while whisking to temper (prevents curdling).

Pour yolk mixture back into saucepan and cook 5–8 minutes on low heat, stirring until slightly thickened.