Craving something cold, creamy, and sweet—but also want to stick to your protein goals? Say hello to this High Protein Ice Cream recipe, the ultimate guilt-free treat that tastes like dessert but fuels your body like a post-workout dessert. Whether you’re cutting sugar, upping your protein, or just looking for a cleaner way to enjoy ice cream, this recipe delivers.
Made with just a few simple ingredients and no ice cream machine required, it’s perfect for healthy eaters, fitness lovers, and sweet tooths alike.
Table of Contents
Print Recipe
High Protein Ice Cream
Ingredients
Equipment
Method
- Place Greek yogurt, frozen banana, protein powder, milk, vanilla extract, and salt in a blender or food processor.
- Blend until smooth and creamy, scraping down sides as needed. Adjust sweetness and consistency with sweetener or milk if desired.
- Fold in any optional add-ins like chocolate chips or nuts.
- Serve immediately as soft-serve or freeze 1–2 hours for firmer texture. Let sit a few minutes at room temperature before scooping if frozen solid.
Notes
Why You’ll Love This Protein Ice Cream
- High in protein – Made with Greek yogurt or protein powder
- No refined sugar – Sweetened naturally or with low-glycemic options
- No machine needed – Blend, freeze, scoop, done
- Low in calories – Light enough to enjoy daily
- Totally customizable – Add your favorite flavors or toppings
Looking for another post-workout treat? Try our Baked Protein Pancake Bowls — equally delicious and macro-friendly.
Ingredients for High Protein Ice Cream recipe
This version is creamy, simple, and packed with protein:
- 1 cup Greek yogurt (or cottage cheese for extra creaminess)
- 1 scoop vanilla or chocolate protein powder (whey or plant-based)
- 1 frozen banana (for creaminess and natural sweetness)
- 2–3 tbsp milk of choice (almond, oat, or dairy)
- 1–2 tsp maple syrup, honey, or sugar-free sweetener (optional)
- ½ tsp vanilla extract (or cocoa powder for chocolate lovers)
- Pinch of salt (to enhance the flavor)
Optional add-ins: mini chocolate chips, chopped nuts, cinnamon, or fruit
How to Make High Protein Ice Cream (Step-by-Step)
Step 1: Blend the Base
In a high-speed blender or food processor, combine:
- Frozen banana
- Greek yogurt
- Protein powder
- Milk
- Sweetener (if using)
- Vanilla extract
- Salt
Blend until smooth and creamy. Scrape down the sides as needed.
Step 2: Freeze
Pour the mixture into a freezer-safe container. Cover and freeze for 2–3 hours, or until firm but scoopable. If freezing overnight, let thaw for 10–15 minutes before serving.
Step 3: Scoop & Enjoy
Scoop like regular ice cream and top with your favorite healthy add-ins—think berries, almond butter, granola, or cacao nibs.
Want a frozen protein snack that’s just as easy? Check out our Blueberry Cinnamon Almond Flour Cookies.
Flavor Variations You’ll Want to Try
- Chocolate Peanut Butter – Use chocolate protein powder and swirl in 1 tbsp natural peanut butter
- Strawberries & Cream – Add ½ cup frozen strawberries before blending
- Mocha Madness – Add 1 tsp instant coffee and use chocolate protein
- Cookie Dough – Stir in mini chocolate chips and chopped almonds after blending
- Tropical Twist – Swap banana for frozen mango or pineapple chunks
Nutritional Snapshot (Per 1-Cup Serving, Estimated)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ~160–200 |
| Protein | ~20–25g |
| Fat | ~3–6g |
| Carbs | ~10–18g |
| Sugar | ~6–10g (natural from fruit) |
| Fiber | ~2–3g |
Note: Will vary depending on protein brand and sweetener used.
Storage Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Freezer | Up to 2 weeks | Store in airtight container to prevent ice burn |
| Re-scoop Tip | Let sit 10 mins | Softens to scoopable texture if frozen solid |
Pro tip: Add a layer of plastic wrap over the top before sealing to reduce ice crystals.
Serving Suggestions
- Serve in a bowl with sliced fruit or nut butter drizzle
- Add to a protein waffle or pancake for a dessert-for-breakfast treat
- Scoop into a glass with cold brew for a protein affogato
- Blend into a post-workout smoothie bowl
- Eat straight from the tub — guilt-free!
Need a savory balance? Pair it with our Cottage Cheese Flatbread for a macro-friendly meal.
FAQs – High Protein Ice Cream
Can I use plant-based protein powder?
Yes! Vanilla or chocolate plant protein works great. You may need a touch more milk depending on the consistency.
What’s the best way to make it creamier?
Use full-fat Greek yogurt or blend in 1–2 tbsp nut butter or avocado.
Can I skip the banana?
Sure. Replace it with frozen cauliflower for a low-sugar option or use more yogurt and ice for texture.
How long does it keep?
Up to 2 weeks in the freezer. Just let it sit out for a few minutes before scooping.
Is it okay for kids?
Absolutely, especially with natural sweeteners and clean protein powder.
Conclusion
This High Protein Ice Cream recipe is the ultimate healthy dessert swap—cold, creamy, and loaded with nutrition. With endless ways to customize and no special equipment required, it’s the perfect freezer staple for anyone looking to fuel up without the sugar crash.
Whether you’re post-workout, mid-craving, or just trying to beat the heat—this ice cream has your back, scoop after scoop.
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