Despite popular belief, ice cream can be low in carbs and sugar. Combining the creamy notes of coconut milk, decadent vanilla protein powder, and some allulose for much-needed sweetness creates a deceptively easy yet moreish keto protein ice cream. Did we also mention it’s only four ingredients?

If you’ve never made ice cream before, it may seem overwhelming, with numerous kitchen gadgets required. However, this recipe only requires your everyday blender or food processor and several ingredients that you can find in your local supermarket.

Simply blend the ingredients together, keeping an eye out to aim for a thick and creamy consistency before transferring the mixture to a pan and placing it in the freezer. If the mix is too watery, the mixture won’t set properly in the freezer.

For those who are coconut lovers, you’ll be happy to note that the addition of coconut milk creates a lovely tropical flavor without being overpowering (thanks to the vanilla protein powder!), balancing out the sweetness of the allulose. If you only have unflavored protein powder on hand, simply add an additional 2 teaspoons of vanilla extract.

It’s easy to make this ice cream low-carb and vegan. Simply replace the whey protein with pea protein or another vegan-friendly protein powder of your choice. Don’t forget to lightly thaw the ice cream before scooping for that classic soft-serve style presentation!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


14 ounce canned coconut milk
1/2 cup vanilla protein powder*
2 tablespoon allulose
1/2 teaspoon xanthan gum
* If using unflavored protein powder, add 2 teaspoon vanilla extract

Nutrition Summary: This makes a total of 3 servings of 4-Ingredient Keto Protein Ice Cream. The serving comes out to be 324 calories, 28.5g fats, 4.2g net carbs, and 15.3g protein.


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