While many active people consume Thorne’s Whey Protein Isolate as a quick and convenient option for a post-workout recovery beverage, there are just as many Thorne fans who purchase protein as a way to help fill the nutritional gaps in their daily diets.

If you're taking steps toward healthier eating, but don’t want to sacrifice your favorite dishes and treats, then you've come to the right place. Because finding your way to wellness isn't about giving up the things you love. It's about committing to a health and wellness routine that’s sustainable for you! Find your way to a healthier (and in our humble opinion, tastier) dessert with Thorne's whey protein ice cream recipe. Enjoy!

Making ice cream: a balancing act

Making good ice cream requires a delicate balance of ingredients to end up with the rich, creamy texture and mouthfeel we all love in ice cream. Traditional recipes call for cream, milk, sugar, and eggs – so adding protein can throw off this balance, as does swapping a non-dairy milk for the cream and milk. 

Fortunately, our team at Thorne has found a workaround, and has even come up with a lower sugar option for those wanting increased calories and protein without the added carbs.

The secret is using two ingredients that mimic the role that fat plays in the texture of ice cream – xanthan gum and gelatin. 

Xanthan gum is a fermented sugar and, while it’s not technically an emulsifier, it is often used when a product contains both water-soluble liquids and fats – such as in salad dressings.

Since xanthan gum initially mixes poorly into liquids, blending is recommended. In the absence of a blender, slowly adding the xanthan gum powder while vigorously stirring will improve mixing. Xanthan gum can be found in the baking or gluten-free flour section of most grocery stores.

Gelatin powder is most famously used to make the favorite childhood dessert, JELL-O. It thickens when exposed to cold, so it makes the perfect choice for adding stability to our high-protein dessert.

The wide range of commercially available gelatin options and flavors opens up innumerable flavor combinations for our ice cream, and gelatin is even available in sugar-free versions.

Whey Protein Ice Cream Base

1 serving // Prep Time: 30 minutes 

Yield: 1.5-2 quarts

Ingredients

  • 14 ounces whole milk/coconut milk/almond milk (If you use lower fat milk/non-dairy options, double the amount of gelatin or xanthan gum.)
  • 2 ounces whipping cream
  • 4 ounces half-and-half (You can substitute a flavored creamer for variety; but if you do, look for products that meet your dietary preferences.)
  • ¼ cup sour cream
  • 2 scoops Thorne’s Whey Protein Isolate Chocolate (or Vanilla)
  • ½ teaspoon of xanthan gum
  • 1 teaspoon of gelatin
  • 1 cup sugar (optional – both flavors of Thorne’s Whey Protein Isolate are naturally sweetened) 
  • ¼ cup nuts, frozen fruit, etc. (optional)

Directions

  1. Place all ingredients in the refrigerator to chill.
  2. Mix all ingredients together except the xanthan gum, gelatin, and optional flavorings. 
  3. Pour the mixture into a blender and slowly add the gelatin and xanthan gum, incorporating slowly over a very low speed. (Note: If you don’t have a blender, you can also whisk. Just be sure to break up clumps of powder.)
  4. Follow the directions on your ice cream maker.
  5. Optional: Add solid ingredients (fruit, nuts, cookie pieces, or whatever you choose) toward the second half of your machine’s recommended mixing time. 
  6. Serve and enjoy this high-protein dessert!

The flavor combinations of this protein ice cream recipe are endless – share your favorites with us @thornehealth on Instagram and use the hashtag #onlyThorne to have your creation featured on our page.