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Turn your protein shake into ice cream with this easy and healthy recipe. This 200 calorie Protein Ice Cream packs over 20 grams of protein per serving and is made in a blender with just five ingredients.

Protein Ice Cream
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Homemade protein ice cream

It’s 2024 and you walk into any grocery store. Already at the entrance, a magic protein salad catches your eyes. It must be good stuff after all, everyone buys it. Such a shame that it costs a fortune. You then go down all the way to the dairy section and stumble upon protein milk, protein pudding and even protein Greek yogurt. Wow, same ingredients, same protein content and…twice the price. What a scam!

But it is the freezer area that triggers impulsive purchases. Outside it’s scorching hot, and that protein ice cream has just 400 calories for the whole pint. Worth the bank loan, such an investment.

This is a thing of the past, my dear friend.

Time to stop buying expensive protein icecream and make your own. At home, with just four simple ingredients and a blender. Trust me, it tastes better Ben and Jerry’s or Halo Top protein ice cream!

Why you will love this protein ice cream recipe

It’s May and it starts getting quite hot here in Spain. That level of heat where all you wanna do is to put your head in the freezer and stay there for the day. Or rather, that level of heat where all you wanna do is to open the freezer and take out ice cream. Scoop after scoop, it’s time to get more.

Tired of expensive protein gelato full of nasty ingredients, I turned to homemade protein ice cream. Ever since making it for the first time, I knew this would have become one of my favorite recipes ever. I love it, and you will love it too because…

  • This recipe is quick and simple. It comes together in a blender in under 10 minutes, with just 4 basic ingredients. No need for freezing, ice cream makers or fancy equipment.
  • A serving of this ice cream has over 20 grams of protein for just 200 calories. Supermarket products pale in comparison. Most of the time, they are advertised as high protein when in reality their protein content is ridiculously low, while the calorie count ridiculously high.
  • This protein gelato is healthy and nutrition. It contains no added sugar, sweeteners, preservatives, gums or thickeners (no Xanthan gum, yuppy!).
  • Rich and creamy, this homemade protein ice cream tastes so delicious that it will feel like eating the real thing!
Protein Ice Cream Recipe

The ingredients

You only need four basic ingredients to make protein ice cream at home. What’s more, this recipe is incredibly versatile, so that you can adapt it to your needs and preferences.

  • Frozen bananas. Use peeled and sliced frozen bananas, the riper they are, the sweeter the ice cream. As it essential for a good consistency, there are no real substitutes for frozen banana.
  • Protein powder. I recommend whey protein powder because it produces smoother and creamier ice cream without tasting grainy. But you can also use vegan protein powder or casein.
  • Greek yogurt. This recipe works best with thick yogurt such as Greek yogurt, either nonfat or full-fat. Substitute with Skyr, quark, thick coconut yogurt or any dairy-free alternative from a thick texture.
  • Nut butter. For the best taste prefer almond butter or cashew butter, they are sweet and delicate. You can replace with peanut butter, or use sunflower seed butter or tahini for a nut free recipe.

Mix-in ideas

Take your gelato to the next level with extra ingredients. Some should be added before blending, while others before serving.

  • Extra ingredients to add before blending – Blend your banana protein ice cream with pitted dates, cocoa powder, vanilla extract, maca powder or strawberries.
  • Extra ingredients to add after blending – Mix in your ice cream protein powder base chocolate chips, crushed cookies or Oreos, chunks of protein bar, diced fruit, or crunchy nuts and seeds.

Which is the best protein powder for ice cream?

Although this recipe can be made with any type of protein powder, whey is the best option. Whey protein powder produces smoother and creamier ice cream that has a good consistency without grains. The reason is that it mixes very well and does not absorb plenty of moisture. In contrast, vegan protein powder and casein are highly absorbent and tend to make ice creams grainy.

But nothing holds you from making ice cream with vegan protein powder or casein. Just bear in mind that you may need to adjust the consistency of the mixture with more yogurt or with a tablespoon of milk.

With respect to flavor, this recipe works best with vanilla, chocolate or unflavored protein powder. Of course you can use other flavors such as cinnamon crunch, brownie or even toasted coconut. But I highly suggest picking simple flavors or your gelato may taste artificial.

6 different protein ice cream flavors

Here are five ways how you can customize this recipe to and make your favorite ice cream flavor at home.

  • Chocolate ice cream protein treat. Add 1 tablespoon of unsweetened cocoa powder and serve with chocolate chips on top, if you wish. Or try my chocolate cottage cheese protein ice cream!
  • Vanilla protein ice cream. Select vanilla protein powder, or add half a teaspoon vanilla extract to the protein icecream base.
  • Protein strawberry ice cream. Replace one banana with half a cup of frozen strawberries. Or use frozen blueberries and make a blueberry treat.
  • Cookie dough ice cream. Use peanut butter as your nut butter of choice and stir in some chocolate chips before serving.
  • Cookies and cream ice cream. After blending, crush in some Oreos or any sugar-free alternative.
  • Mint chocolate chip protein ice cream. You can either use mint flavored protein powder, or blend in a hint of mint extract. After this simple swap, stir in the low cal protein ice cream base some chocolate chips.

How to make protein ice cream in a blender

Blend. Place sliced frozen bananas, protein powder, Greek yogurt and nut butter into a high speed blender or food processor. Blend on high until creamy and smooth, scraping down sides as needed. This should take around 3 to 5 minutes. When it reaches a soft serve consistency, your ice cream is ready.

Serve. Scoop the ice cream into two bowls, crush in some nuts if you want and serve right away or pour it into a loaf pan lined with parchment. Cover and place in the freezer for up to 1 month.

High Protein Ice Cream

Storage instructions

You can store leftovers in the freezer for up to one month. To preserve taste and texture, after blending pour the ice cream into a loaf pan lined with parchment paper and cover well to prevent freezer burns. Freeze for up to 1 month.

Recipe tips

  • Make ice cream with whey protein powder. It produces a smooth and creamy consistency without making your gelato thick and grainy.
  • Opt for almond butter, cashew butter or tahini. In comparison to peanut butter, they have a less strong, delicate taste.
  • Replace one of the bananas with your favorite frozen fruit. I recommend frozen strawberries, blueberries, frozen mango and frozen pineapple.
  • Use a powerful food processor and mix at high speed. This way all ingredients will blend completely without lumps.
  • Be creative and add some extra ingredients. Cocoa powder, vanilla extract, chocolate chips…The sky’s the limit!

FAQ – Frequently asked questions

Can I make Ninja Creami protein ice cream?

Yes, making ice cream from protein powder in a Ninja Creami is very simple. After bleeding it, add the mixture to your ice cream machine and churn for about 30 minutes. Freeze for a couple of hours before serving.

How to make vegan protein ice cream?

To make protein vegan ice cream, you will first need to replace Greek yogurt with a thick plant based dairy-free yogurt. Of course, use a vegan protein powder of your choice such as brown rice protein powder, pea protein, or soy isolate protein powder.

How to fix thick ice cream?

If your ice cream is still very thick after blending, it may be because of the protein powder. Especially vegan protein powder and casein tend to absorb plenty of moisture. Fixing a thick ice cream with protein powder is very simple. All you should do is blending in one or two tablespoons of your favorite milk until it reaches a soft serve consistency. My recommendations are unsweetened almond milk, soy milk, oat milk and coconut milk.

Is high protein ice cream healthy?

This ice cream is a healthier and more nutritious alternative to traditional ice cream. It is packed with protein, vitamins, nutrients and fibers from the fruit. What is more, it is sugar-free (aka no added sugar) and low fat.

What is the nutritional value of protein ice cream?

A serving of this protein powder ice cream comes with about 200 calories, 20 grams of protein, 21.8 grams of carbohydrates and 7 grams of fats. The perfect macro-friendly dessert for summer, isn’t it?
Note: the precise macronutrient composition will slightly change based on the ingredients that you use.

Protein Ice Cream with Protein Powder

More high protein desserts

4.95 from 17 votes

Protein Ice Cream

Turn your protein shake into ice cream with this easy and healthy recipe. This 200 calorie Protein Ice Cream packs over 20 grams of protein per serving and is made in a blender with just five ingredients.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
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Equipment

Ingredients 

  • 2 bananas, frozen
  • 30 grams (⅓ cup) protein powder
  • 60 grams (¼ cup) Greek yogurt, or preferred yogurt
  • 1 1/2 tbsp nut butter, almond butter, cashew butter or peanut butter
  • 1 tbsp cocoa powder, optional, for chocolate protein ice cream

Instructions 

Protein ice cream in a blender

  • Place frozen bananas (sliced), protein powder, Greek yogurt and nut butter into a high speed blender or food processor.
  • Blend on high until smooth and creamy, scraping down sides as needed. This should take around 3 to 5 minutes.
  • Scoop protein ice cream into a bowl and serve right away with your favorite toppings. Or pour it into a loaf pan lined with parchment and place in the freezer for up to 1 month.

Ninja Creami protein ice cream

  • After bleeding it, add the mixture to your ice cream machine and churn for about 30 minutes. Freeze for a couple of hours before serving.

Notes

Nutritional values are provided for base protein ice cream recipe without cocoa powder, additional mix-ins or toppings.

Nutrition

Serving: 1 serving | Calories: 200kcal | Carbohydrates: 21.8g | Protein: 20.02g | Fat: 7g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 3.2g | Cholesterol: 26.5mg | Sodium: 36.5mg | Potassium: 576.7mg | Fiber: 3.7g | Sugar: 12.5g | Vitamin A: 116.7IU | Vitamin C: 10.3mg | Calcium: 94.1mg | Iron: 1.5mg
Like this recipe? Rate and comment below!

Blog post with the kind support of Nadine Primeau for creation of visual content.

About Matteo

Iโ€™m the certified nutrition coach and fitness chef behind this blog. My mission is to make eating healthy easy and satisfying โ€“ for anyone and for any diet! My philosophy is simple: real food, clean ingredients and plenty of protein to feel your best.

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4.95 from 17 votes (15 ratings without comment)

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6 Comments

    1. Hey dear Melina,
      I already tried this recipe with NuFYX pea protein and it worked great. So, no need to use whey. The only thing you may need to keep in mind is that the ice cream may need some more milk to reach a smooth and creamy texture. Experiment, and in case don’t hesitate blending in a bit of milk more.
      Kind regards,
      Matteo

        1. Hey dear Erin,

          thanks a lot for your feedback!! I am so glad to hear that you liked this protein ice cream recipe ๐Ÿ˜‰

          I wish you a fantastic Sunday,
          Matteo