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Protein ice cream scooped and topped with almond butter

High Protein Ice Cream

This creamy, no-churn high protein ice cream is made with Greek yogurt, frozen banana, and protein powder—an easy, nutritious treat that tastes like dessert but fuels like a snack.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup Greek yogurt or cottage cheese for extra creaminess
  • 1 scoop vanilla or chocolate protein powder whey or plant-based
  • 1 frozen banana peeled and sliced
  • 2–3 tbsp milk of choice almond, oat, or dairy
  • 1–2 tsp maple syrup, honey, or sugar-free sweetener optional
  • 1/2 tsp vanilla extract or cocoa powder for chocolate lovers
  • salt pinch, to enhance flavor
Optional Add-ins
  • mini chocolate chips, chopped nuts, cinnamon, or fruit optional, to mix in or top

Equipment

  • Blender or food processor
  • Spoon or spatula
  • Freezer-safe container (if storing)

Method
 

  1. Place Greek yogurt, frozen banana, protein powder, milk, vanilla extract, and salt in a blender or food processor.
  2. Blend until smooth and creamy, scraping down sides as needed. Adjust sweetness and consistency with sweetener or milk if desired.
  3. Fold in any optional add-ins like chocolate chips or nuts.
  4. 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

Use cocoa powder for a chocolate version, or swap Greek yogurt with cottage cheese for an extra creamy base. Freeze leftovers in silicone molds or small containers for portioned treats. Great with peanut butter drizzle or fresh berries!