Mom’s Level Blood Sugar Protein Ice Cream
My mom and I have been listening to some podcasts on Blood Sugar and GLP-1 agonists lately… GLP-1 (glucagon-like peptide-1) if you don’t know, is a hormone that helps regulate blood sugar, appetite and digestion. Recently, metabolism experts have been touting Allulose as a tasty, GLP-1 agonist and there are studies to prove it.
The other day she showed up with some amazing coconut ice cream for me made with egg whites for extra protein… and unlike most of my other coconut ice creams, it stayed soft enough to scoop after frozen! We both attributed it to the use of egg whites instead of yolks, but after trying this recipe again and subbing the whites with whole eggs, it still worked… so I will be forever using whole eggs instead of just the regular yolk ice creams I have made in the past. Extra protein, soft to scoop… cheers and celebration all around. 😉
Notes: I highly recommend powdering the allulose granules in a blender or food processor before incorporating. I have tried other brands, but they taste metallic. RxSugar is tested for purity. You can add extra protein in the form of the NOW Egg White Protein or Myers Way Paleo Proteins listed below (Myer’s Way Chocolate Protein is what we use for hot chocolate around here!)
As for the ice cream maker, we use this Cuisinart one. I also have a Kitchen Aid Bowl Attachment but the Ice Cream Machine works far better with fewer failures.
Mom’s Allulose Protein Ice Cream
Equipment
- Saucepan
- Whisk
- Ice Cream Maker optional
- Blender or Food Processor optional
Ingredients
Vanilla Coconut:
- 5 egg whites or 3 whole eggs
- 1/2 can each of coconut cream and milk
- 1/2 cup RxSugar Allulose powdered
- 1 tsp vanilla
- pinch salt
- squeeze of liquid RxSugar Allulose or 1/4 tsp monkfruit
Chocolate Coconut:
- 1 can or 1/2 & 1/2 coconut milk & cream Can sub with 4 cups A2 Cream or half & half if you tolerate it.
- 5 egg whites
- 1/2 cup RxSugar Allulose I have tried other brands, but they taste metallic. RxSugar is tested for purity.
- 1/2 cup cocoa powder
- 1 tsp vanilla
- 4oz chopped chocolate baking bar or keto chocolate of choice. Optional, but I like ChocZero, GoodSam, Goalz or 100% Ghirardelli.
Instructions
- Powder the allulose granules in a blender or food processor.
- Heat the coconut cream in a saucepan to 175ºF
- Add allulose while whisking
- Separate eggs and whisk the whites
- Scoop out about a half cup of the hot coconut cream and start to drizzle it into the egg whites while whisking. Keep adding until you have combined them. Repeat with another half cup of cream until eggs are fully tempered.
- Add the cream and egg mixture back into the saucepan of cream and whisk.
- If using, add the finely chopped chocolate and whisk.
- Add the cacao powder and whisk until smooth.
- Add vanilla and whisk.
- Pour contents into a heat safe dish and refrigerate 2 hours or overnight.
- Pour into ice cream maker and churn/set for 20 minutes. Alternatively you can freeze it and pull it out every twenty minutes to stir it until it is set.
Notes