4 Easy Collagen Ice Cream Recipes (They’re Dairy-Free & Keto-Friendly!)

We put collagen in everything—mocktails, coffee, brownies, you name it. And this summer, we’re adding it to ice cream. What better way to cool off and get an added boost of protein? Among other benefits, of course.

These four ice cream recipes are no-churn, dairy-free, keto-friendly, and conveniently created using Thrive Market flavored collagen. For each of these recipes, you’ll need to plan a bit ahead by refrigerating cans of coconut cream for 12 hours. When opening the can, scoop out the coconut cream, which you’ll use for these recipes, and reserve any liquid for another use.

Mocha Caramel Swirl Collagen Keto Ice Cream

If you’re looking for a unique ice cream flavor this summer, this mocha caramel recipe is creamy (but without the dairy) and perfect for backyard star-gazing. To make this recipe dairy-free, select your preferred dairy-free chocolate.

Yield: 3 servings
Active Time: 15 minutes
Total Time: 16 hours and 15 minutes

Ingredients

For the Ice Cream:

2 (14-ounce cans) Thrive Market Coconut Cream, refrigerated for at least 12 hours
3 scoops Thrive Market Mocha Caramel Collagen
½ cup Thrive Market Cacao Powder
¼ cup Monkfruit Sweetener
1-2.8oz Lily’s Sweets Dark Chocolate Bar, Original, chopped
½ cup Keto Caramel, recipe below

For the Keto Caramel Sauce:

½ cup Thrive Market Coconut Milk
3 tablespoon Monkfruit Syrup Sweetener
1 tablespoon Thrive Market Almond Butter
1 teaspoon Thrive Market Vanilla Extract
½ teaspoon Thrive Market Sea Salt

Instructions

Add coconut cream to the mixing bowl of a stand mixer. Whip until creamy and fluffy, similar to whip cream. Add collagen powder, cacao powder and monkfruit sweetener. Whip until fully incorporated. Stir in chopped chocolate.

To make the Keto Caramel Sauce, add coconut milk, sweetener, almond butter, vanilla and salt into a small saucepan. Bring to a boil for one minute and whisk to combine. Reduce the heat to low and let simmer for five minutes, until it becomes a thick caramel consistency. Remove from heat and let cool completely.

Transfer half of the ice cream mixture into a 9×5 loaf pan and spread evenly. Drizzle half of caramel sauce and create swirls. Top with remaining ice cream mixture, drizzle remaining caramel sauce, and repeat with the swirling process. Cover and place in the freezer for two to four hours—you want it to be frozen, but still scoopable. If it becomes too hard, let sit at room temperature.

Matcha Mint Collagen Keto Ice Cream

Matcha meets mint, and together, they make a light, low sugar, and refreshing ice cream. To make this recipe dairy-free, select your preferred dairy-free chocolate chips.

Yield: 3 servings
Active Time: 15 minutes
Total Time: 16 hours and 15 minutes

Ingredients

2 (14-ounce cans) Thrive Market Coconut Cream, refrigerated for at least 12 hours
3 scoops Thrive Market Matcha Mint Collagen
¼ cup Monkfruit Sweetener
1 cup Lily’s Sweets Stevia Sweetened Mini Chocolate Chips
1 teaspoon Thrive Market Peppermint Extract

Instructions

Add coconut cream to the mixing bowl of a stand mixer. Whip until creamy and fluffy, similar to whip cream. Add collagen powder, monkfruit sweetener, and peppermint extract. Whip until fully incorporated. Stir in chocolate chips.

Transfer to a freezer-safe container and cover. Place in the freezer for two to four hours—you want it to be frozen, but still scoopable. If it becomes too hard, let sit at room temperature.

Dairy-Free Chocolate Collagen Keto Ice Cream

This decadent ice cream is dairy-free, keto, and low sugar—perfect for the chocolate lovers in your house who want a healthy alternative to their conventional ice cream.

Yield: 3 servings
Active Time: 15 minutes
Total Time: 16 hours and 15 minutes

Ingredients

2 (14-ounce) cans Thrive Market Coconut Cream, refrigerated for at least 12 hours
3 scoops Thrive Market Chocolate Collagen
½ cup Thrive Market Cacao Powder
¼ cup Monkfruit Sweetener

Instructions

Add coconut cream to the mixing bowl of a stand mixer. Whip until creamy and fluffy, similar to whip cream. Add collagen powder, cacao powder and monkfruit sweetener. Whip until fully incorporated.

Transfer to a freezer-safe container and cover. Place in the freezer for two to four hours—you want it to be frozen, but still scoopable. If it becomes too hard, let sit at room temperature.

Dairy-Free Vanilla Collagen Keto Ice Cream

For the vanilla fans out there—this one’s for you! Just like the chocolate recipe, this ice cream is also dairy-free, keto-friendly, and no-churn.

Yield: 3 servings
Active Time: 15 minutes
Total Time: 16 hours and 15 minutes

Ingredients

2 (14-ounce) cans Thrive Market Coconut Cream, refrigerated for at least 12 hours
3 scoops Thrive Market Vanilla Collagen
1 vanilla bean or 1 ½ teaspoon vanilla extract
¼ cup Monkfruit Sweetener

Instructions

Add coconut cream to the mixing bowl of a stand mixer. Whip until creamy and fluffy, similar to whip cream. Slice vanilla bean long ways, using the tip of a knife to scrape the seeds off of each vanilla bean. Add to coconut mixture, along with collagen powder and monkfruit sweetener.

Transfer to a freezer-safe container and cover. Place in the freezer for two to four hours—you want it to be frozen, but still scoopable. If it becomes too hard, let sit at room temperature.