Summer is the time to indulge in all things ice cream, which is why we decided to dream up a trio of healthy ice cream recipes that will have you scooping and treating yourself all day, every day. Keep scrolling for the double-tap-worthy collagen recipes that will keep you feeling cool all season long.
3 Collagen Ice Cream Recipes
Honey Vanilla Ice Cream
Yields about 4 cups
Ingredients:
- 2 scoops Vital Proteins® Beef Gelatin
- 1 C milk or cream of choice (dairy or non-dairy both work)
- 1 14-oz. can of light or full-fat coconut milk
- ⅓ C honey
- 2 T vanilla extract
- 1 vanilla bean (split and seeds removed)
- ¼ t sea salt
Directions:
- Sprinkle the Beef Gelatin over the 1 cup of milk and stir to combine. Set it aside for 3-5 minutes to bloom.
- Add the coconut milk, honey, vanilla extract, vanilla bean seeds, and sea salt to a medium saucepan. Heat over medium heat until warmed.
- Add the milk with bloomed gelatin into the warmed coconut milk and stir until the gelatin is dissolved. Pour the mix out into a container with lid and place it into the refrigerator until chilled.
- Process the *chilled ice cream base according to your ice cream maker’s instructions. An average of 15-20 minutes minimum churn time is recommended. Enjoy the ice cream immediately for a soft-serve consistency or freeze for a more traditional ice cream.
*Note: the ice cream base may gel up slightly when refrigerated. Just whisk it until smooth before processing in the ice cream maker.
Matcha Ice Cream Recipe
Yields 10 servings
Ingredients:
- 2 cans coconut milk
- 2 frozen bananas
- 2 T maple syrup
- 1 t vanilla extract
- 3 scoopsVital Proteins Matcha Collagen
- ½ C chocolate chips
Directions:
- Add all ingredients except for chocolate chips into a food processor or blender.
- Blend until bananas are fully blended and pour into an ice cream tray.
- Add in chocolate chips and place the tray into the freezer.
- Freeze for up to six hours.
- Serve on its own or in an ice cream cone.
Choco-Nutty Banana Ice Cream Bars
Yields 24 ice cream bars
Ingredients:
For the Chewy Brownie Layer:
- 1 C almonds (soaked 1 hour)
- 12 large medjool dates (pitted)
- 3 T cacao nibs
- ¼ C cacao powder
- 1 t vanilla extract
- ¼ t sea salt
For the Nutty Banana Ice Cream Layer:
- ½ C coconut cream
- 1 scoop Vital Proteins® Beef Gelatin
- 2 ripe bananas
- ½ C sunflower butter, almond butter or peanut butter
- ¼ C maple syrup
- 1 t vanilla extract
- ½ t sea salt
For the Dark Chocolate Layer:
- ½ C coconut oil
- ¼ C cacao powder
- 2 T maple syrup
Directions:
- Prepare the Chewy Brownie Layer by pulsing all the ingredients together in a food processor. The mixture should be sticky and hold together when pinched. Press into 24 muffin cups or a 9×13 baking dish.
- Prepare the Nutty Banana Ice Cream Layer by first melting together the coconut cream and Beef Gelatin over low heat. Add to a blender, along with the bananas, sunflower butter, maple syrup, vanilla extract, and sea salt.
- Blend on medium speed to break up the chunks. Blend again on high to whip the mixture and ensure it’s very smooth. Caution: do not blend too long or you can start to heat the mixture and cook the bananas (not tasty).
- Pour the banana mix over top of Chewy Brownie Layer. If using muffin cups, leave about ¼” space at the top of each cup for the final layer. Place in the freezer for 30 minutes, or until the banana layer is no longer soft, before topping with the Dark Chocolate Layer.
- Prepare the Dark Chocolate Layer by combining the ingredients in a double boiler or microwave at 30 second intervals, stirring in between. Once the mixture is very smooth, pour over top of the banana ice cream layer. Move back to the freezer for 2 hours, or until very firm.
- Enjoy straight from the freezer and keep extras frozen.
