40 Calorie Almond Milk Ice Cream

40-Calorie Almond Milk Ice Cream

It’s what’s for dinner every.single.night: Protein-packed Almond Milk Ice Cream. It’s easy to prepare, requires very little clean-up, and tastes delicious and serves as a meal and dessert all in one. This recipe makes two servings.


  • 1 T. Prepared clear gelatin The link is for NOW organic gelatin, which has 9 grams of protein per tablespoon; Knox clear gelatin from the grocery store works just as well but has 2 grams of protein per tablespoon
  • 2 c. Vanilla sugar-free almond milk
  • 3 Scoops collagen protein powder  , which has 4 grams of protein per scoop
  • Vanilla
  • Sweetener  This link is for NOW Stevia powder which is organic, uses no fillers, and is 250 x sweeter than sugar! You only use 1/4 of a teaspoon, and a bottle lasts about a month)

Prepare the gelatin:

  • Put 1-2 c water on to boil.
  • Pour 1/4 c room temperature water in the bottom of a 10 oz. canning jar.
  • Sprinkle 1 T gelatin over the room temperature water and let it sit for three minutes to let the gelatin “bloom.” This makes sure the gelatin doesn’t get lumpy. After a minute or two, stir the bloomed gelatin with a fork.
  • When the water boils, pour over the prepared gelatin and stir well.
  • Refrigerate the gelatin for several hours.

Note: I prepare eight of these at a time because I use the gelatin for shakes, smoothies, and even mayonnaise.

Prepare the almond milk:

Combine the almond milk, sweetener, and vanilla. Blend well and pour the mixture into an ice cube tray. Let freeze.

To make the ice cream:

Scoop the gelatin into a high-powered blender (unfortunately, this never works in my Oster back-up blender). Add collagen powder, sweetener, and vanilla, and blend until the all the ingredients are frothy and increase in volume.

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Put the almond milk ice cubes in the microwave for 30 seconds. Add the ice cubes to the gelatin and protein powder mixture in the blender and blend well. Be sure and bat down the cubes.

That’s it! Now you have Dairy Queen quality soft-serve ice cream. Top it with sugar-free chocolate syrup, sugar-free jam, peanut butter powder, or all the above. The ice cream has just under 40 calories per cup, and an ice cube tray holds two cups. (I eat the whole thing by myself!)

Note: I prepare eight trays of ice cream at a time and eight jars of prepared gelatin at a time. This way, it’s always ready to go when I need a fix of something delicious and nutritious.

Who can beat ice cream as a protein source? Bring it!






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