BY: Lively Staff

June 30, 2016

Marbled Lemon Berry Ice Cream (high-protein)

Gourmet homemade ice cream is at your fingertips with this Marbled Lemon Berry Ice Cream. Choose your favorite milk as the base and our Beef Gelatin and Organic Whey will help it churn up creamy.  The Organic Whey also provides additional protein with immune boosting power and healthy fats from grass-fed cows milk.  Optionally, you could leave out the honey or swap for a lower-glycemic sweetener for a great lower-carb, post-workout snack.

Marbled Lemon Berry Ice Cream

Yields: 4-6 servings

For the Lemon Ice Cream:

3 eggs

2 c. milk of choice*

1/4 c. fresh lemon juice

1 tbsp. lemon zest

2 tsp. Vital Proteins Beef Gelatin

1/3 c. raw honey

2 tbsp. butter, ghee, or coconut oil

1 tsp. vanilla extract

Pinch of sea salt

2 scoops Vital Proteins Organic Whey

For the Berry Swirl:

4 oz. fresh berries of choice

2 tbsp. fresh lemon juice

2 tbsp. raw honey

1 tsp. tapioca starch


Add the eggs to a medium saucepan and whisk well.  Add the milk, lemon juice, lemon zest, Beef Gelatin, honey, butter, vanilla, and sea salt.  Whisk well and let rest 3 minutes for the gelatin to bloom.

Place the saucepan over medium-low heat.  Whisk continuously until the mix appears slightly thickened and creamy, about 10-15 minutes.  Do not stop whisking or turn the heat up higher or the eggs can scramble.

Strain out the lemon zest and add the liquid to a blender.  Allow it to cool slightly (until warm to the touch rather than hot).  Add the Organic Whey and blend on high until very smooth, about 30 seconds.   Move the ice cream base to the refrigerator until cold.

Prepare the Berry Swirl by adding the berries, lemon juice, honey, and tapioca starch to a small saucepan.  Mix with a potato masher to break up the berries (watch for splatters!).  Heat over medium heat until the berries have broken down and the sauce has thickened slightly, about 10 minutes.  Strain to remove any seeds.  Move the sauce to the refrigerator until cool.

Once chilled, process according to your ice cream maker’s instructions. The average home maker will take 15-20 minutes.  Once the ice cream has frozen and stopped swirling around the paddle, scoop the chilled berry sauce to the ice cream maker.  Use a spatula to gently push the ice cream around, allowing the berry to swirl throughout.  This process should take no more than 60 seconds, as any longer will cause the berry sauce to mix fully into the ice cream and lose the swirl effect.

Scoop the ice cream into a freezer safe container and freeze overnight, or until solid.

*Any dairy or non-dairy milk will work in this recipe but those with a higher fat content (coconut milk, full-fat cows milk) will yield a creamier result than lower fat milks (almond milk, rice milk).

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