KETO COFFEE PEANUT BUTTER PROTEIN ICE CREAM
(High Protein / Keto-Friendly / Gluten-Free / Low-Sugar)
We’ve combined the goodness of MariGold Vanilla Collagen Latte High Protein Coffee Powder with a luscious blend of cream, coconut, and allulose to create a creamy base that will satisfy your sweet tooth without derailing your healthy eating goals.
Here’s what you’ll love about this Keto Coffee Peanut Butter Protein Ice Cream:
- MariGold Protein Coffee Powerhouse: Our secret ingredient, MariGold Vanilla Collagen Latte High Protein Coffee Powder, infuses this ice cream with a rich, aromatic coffee flavor while providing a substantial collagen protein boost for healthy skin, hair & nails as well as bone and joint support.
- Keto-Friendly: Indulge in the smooth, velvety texture of our ice cream while staying true to your keto lifestyle.
- Decadent Peanut Butter Twist: We’ve taken this frozen delight to the next level by swirling in generous dollops of creamy peanut butter. Every bite is a heavenly blend of coffee and nutty goodness. Plus, even more protein!
This recipe is perfect for hot summer days. We hope you enjoy it!
Be sure to check out @ghostingcarbs on Instagram for more unique, awesomely creative low-carb/keto recipes and treats.
- 2 egg yolks
- 1 cup heavy whipping cream
- 1 cup half and half
- 1 cup coconut cream
- 1/2 cup allulose
- Pinch of salt
- 1/4 tsp vanilla
- 3 scoops MariGold Vanilla Collagen Latte High Protein Coffee Powder
- Peanut Butter (several spoonfuls)
- Peanuts (optional topping)
- In a saucepan, combine half and half, heavy cream, coconut cream, vanilla, salt, coffee and allulose. Heat until the allulose and coffee powder dissolve.
- Add yolks to a bowl and slowly spoon a small amount of the hot mixture (once it starts to bubble) into the bowl of yolks and whisk so that it does not curdle. It should thicken and cook the eggs. Just make sure to continue whisking. Then add the tempered yolk mixture into the remaining hot mixture and continue to whisk.
- Pour into a bowl and chill in the fridge for about 10-15 minutes.
- Once chilled, churn in your ice cream maker according to machines instructions. I ran mine for about 25 minutes. Then i scooped half of it into a parchment lined loaf pan spooned some peanut butter in little dollops all over it.
- Pour in remaining ice cream mixture and dot with spoonfuls of peanuts on top. Freeze for several hours before serving.
MariGold ingredients used in this recipe:
Like the idea of protein coffee, but want a DAIRY FREE option? If so, our Vanilla Collagen Latte is for you!
All the same vanilla goodness that’s in our Iced Vanilla Latte, but with the bone strengthening and hair & skin rejuvenating benefits of collagen protein!
Combines rich organic vanilla with and robust organic arabica coffee to create a decadent creamy flavor experience that’s so delicious, you won’t believe it’s so good for you!
And, it’s 100% Dairy Free.
