Collagen Ice Cream

  • 2 13.6 oz. cans coconut milk
  • 1 cup coconut cream
  • Pinch of sea salt
  • 4 packets of Dr. Kellyann's Collagen Shake in chocolate or vanilla or Collagen Cooler in orange cream
  • 2 tbs ghee (for dairy-free use butter flavored coconut oil) 
  • Optional add-ins: berries, chocolate chips, nuts


  1. In the bowl of an electric mixer, whip the coconut cream until stiff peaks form. On low speed, mix in the coconut milk, collagen, ghee, and optional add-ins.
  2. Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm.