Nutrient-Dense High-Protein Chocolate Ice Cream

Ingredients

• * 2 cups whole milk, divided
• * 2 cups heavy cream
• * 1/2 cup pure maple syrup
• * 1/3 cup Dutch-process cocoa powder
• * 2 scoops Equip Prime Protein (Chocolate)
• * 4 scoops unflavored collagen peptides
• * 2 egg yolks
• * 1 tablespoon grass-fed beef gelatin
• * 1 teaspoon vanilla extract
• * 1/4 teaspoon fine sea salt

Instructions

1. 1

   Bloom the gelatin: Pour ½ cup whole milk...: Bloom the gelatin: Pour ½ cup whole milk into a small saucepan and sprinkle the gelatin evenly over the top. Let sit for 5 minutes to bloom. Warm gently over low heat until completely dissolved. Do not boil.

2. 2

   Cook the egg yolks: Whisk the egg yolks...: Cook the egg yolks: Whisk the egg yolks in a small bowl. Slowly whisk in the warm gelatin-milk mixture. Return everything to the saucepan and cook over low heat, whisking constantly, until the mixture reaches 160°F, about 1–2 minutes.

3. 3

   Blend: Add the cooked yolk mixture to a...: Blend: Add the cooked yolk mixture to a blender with the remaining 1½ cups whole milk, heavy cream, maple syrup, cocoa powder, Equip Prime Protein, collagen peptides, vanilla, and sea salt. Blend for 45–60 seconds, until completely smooth.

4. 4

   Churn: Pour the chilled mixture into your frozen...: Churn: Pour the chilled mixture into your frozen KitchenAid ice cream maker bowl and churn according to the manufacturer’s directions, about 20–25 minutes, or until soft-serve consistency. Enjoy immediately or transfer to a freezer-safe container and freeze for 2–4 hours for a firmer scoop.