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Learn how to make your own Protein Ice Cream at home, with just 3 ingredients and a blender. Naturally sweet and creamy, it’s the perfect macro-friendly treat to satisfy your sweet tooth. 182 kcal and 20 g of protein!
If you’ve been around my blog, you already know I love turning my favorite treats into high-protein versions. Protein bars, protein balls, protein muffins and protein pancakes…with my recipes, you won’t need to buy expensive snacks again.
And this homemade protein ice cream is for people who like real ice cream, but made with clean ingredients and good macros (20 g protein and 182 calories).
Unlike store-bought options like Breyers or Halo Top protein ice cream (which often include gums, sweeteners, and questionable ingredients) this recipe uses simple, clean ingredients you probably already have at home. You only need a blender or food processor (no fancy appliances) and a few minutes of prep time. And the best part? It’s easily customizable, with tons of flavor ideas included below.
Why you will love this recipe
- No fancy equipment – You can make it in a blender or food processor in just a few minutes. No gums, no weird ingredients, no Ninja Creami needed.
- Naturally sweet and creamy – Frozen bananas provide natural sweetness and a smooth texture, while Greek yogurt gives it that creamy, soft-serve consistency.
- Healthy and macro-friendly – This ice cream has 20 grams of protein, no added sugar, and only 182 calories per serving. It’s low fat, gluten-free, and easily made dairy-free or vegan.
- Super customizable – Vanilla, chocolate, cookies and cream, banana bread, or even strawberry cheesecake…It’s a perfect for customizations.
Ingredients
For the basic recipe you only need 3 main ingredients. Here are all details along with substitutes, you can find precise amounts in the recipe card at the bottom.
- Frozen bananas – Frozen bananas are the base of this healthy ice cream. They bring natural sweetness and a thick, creamy texture. Make sure to slice and freeze ripe bananas ahead of time.
- Greek yogurt – Use full fat Greek yogurt, plain and unsweetened. Nonfat Greek yogurt won’t yield a rich and creamy texture. If dairy-free or vegan, swap it for nondairy alternatives such as firm coconut yogurt or Greek-style soy yogurt. Canned coconut cream works too.
- Protein powder – Whey protein gives the best creamy texture, but you can also use casein or vegan protein powder (see tips below for best results). I haven’t tried it with collagen, beef protein or egg white protein yet.
Dietary adaptations
- Vegan – Swap Greek yogurt for plant based alternatives such as coconut or soy yogurt. Choose a vegan protein powder you like, such as pea protein, brown rice protein or soy isolate.
- Dairy-free – Use dairy-free Greek yogurt and stick to vegan protein powder.
- Gluten-free – This recipe is naturally gluten-free, if you use a protein powder with no gluten. Good options include whey, casein, and soy isolate.
- No protein powder – If you don’t have protein powder, blend frozen bananas with Greek yogurt and any mix-in you’d like.
How to make protein ice cream in a blender
Step 1 – Prep. Place frozen bananas, protein powder, and Greek yogurt into a high speed blender or food processor.
Step 2 – Blend. Blend on high until smooth and creamy, scraping down sides as needed. It should take around 3 to 5 minutes.
Step 3 – Serve. 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 store in the freezer for up to 1 month.
8 protein ice cream flavors
- Chocolate – Add 1 tablespoon of unsweetened cocoa powder, use chocolate protein and serve with dark chocolate chips or cocoa nibs.
- Vanilla – Use vanilla flavored protein powder or add 1 teaspoon of vanilla extract. This is my to-go choice, along with chocolate.
- Strawberry cheesecake – Swap 1 banana for 1 cup (150 g) of frozen strawberries and use vanilla protein powder (or add 1 teaspoon of vanilla extract).
- Cookie dough – Blend in 2 tablespoons of peanut butter, use vanilla or cookie dough protein powder and served with chocolate chips mixed in.
- Cookies and cream – Make your banana protein ice cream with vanilla or cookies’n’cream protein powder and serve with crushed Oreos or protein sandwich cookies.
- Mint chocolate chip – Either use mint flavored protein powder, or blend in a hint of mint extract. After blending, serve with chocolate chips.
- Blueberry muffin – Use vanilla protein, and replace 1 banana with 1 cup (150 g) of frozen blueberries plus 1 teaspoon of lemon juice. A great low calorie protein ice cream option!
- Banana bread – Blend in 2 tablespoons of peanut or almond butter, use vanilla protein and add a dash of ground cinnamon. You can mix in some chopped walnuts before serving.
Recipe tips
- Choose a good protein powder – I like whey protein ice cream, vanilla or chocolate. Whey protein yields a smooth and creamy consistency without making your gelato thick and grainy. Casein and plant based options work too, just pick a good brand you like.
- Use full fat Greek yogurt – Full fat or minimum 5% Greek yogurt provides a richer taste and texture, similar to heavy creams (but without all the fats). Fat free yogurt is not recommended.
- Use a powerful blender – This ensures all ingredients get blended into a super creamy protein ice cream, without Ninja Creami or ice cream machines.
- Be creative – Blend in cocoa powder, maca powder, matcha or nut butters and use different protein powder flavors. You can also swap 1 banana for a cup of frozen fruit like blueberries, strawberries, or mango.
- Serve immediately – For the creamiest consistency, enjoy right after blending.
Make ahead and storage
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.
Frequently asked questions
You can use any protein powder for this recipe, but whey gives the smoothest, creamiest texture. Vegan protein or casein also work, but they may turn out grainy. Just add a bit more yogurt or a splash of milk to fix the consistency. Stick with simple flavors like vanilla, chocolate, or unflavored to avoid an artificial taste.
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.
If your ice cream is still very thick after blending, it may be because of the protein powder. Especially vegan protein powder and casein absorb plenty of moisture. To fix it, blend in 1-2 extra tablespoons of Greek yogurt until it reaches a soft serve consistency.
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. Additionally, it’s added sugar-free, low fat, weight loss friendly, and with clean ingredients.
A serving of provides about 182 calories, 20 g of protein, 25 g of carbohydrates and just 2 g of fats. The perfect macro-friendly dessert for summer!
Please note: the precise macronutrient composition may slightly vary based on ingredients used.
More high protein desserts
- Cottage cheese ice cream
- Protein pudding
- Protein cookie dough
- Protein shake recipe
- Cottage cheese chocolate mousse
- Low calorie protein brownies
Protein Ice Cream
Equipment
- blender or food processor
Ingredients
- 2 frozen bananas, sliced or in chunks
- ⅓ cup (30 g) protein powder
- ⅓ cup (80 g) Greek yogurt, minimum 5% fat
- 1 tbsp cocoa powder, optional for chocolate flavor
Instructions
Protein ice cream in a blender
- Place frozen bananas, protein powder, and Greek yogurt into a high speed blender or food processor.
- Blend on high until smooth and creamy, scraping down sides as needed. It 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 store 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
- Freeze leftovers in a parchment-lined loaf pan, covered tightly to prevent freezer burns. It can be frozen for up to 1 month.
- Let thaw 10–15 minutes at room temperature before serving.
- Nutritional facts are approximations only, and they are calculated for the base recipe without extra ingredients.
- Precise calories and macros may vary, based on brands, quantities and mix-ins added. I recommend calculating your own, if tracking strictly.
Hi! Is there a difference if nufyx protein powder or I use an iso whey?
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
Perfect!
Hey dear Erin,
thanks a lot for your feedback!! I am so glad to hear that you liked this protein ice cream recipe 😉
I wish you a fantastic Sunday,
Matteo
Delicious ideas to eat ice cream, my favorite ??
Hey dear Liza,
Thank you so much for your comment?. So glad you liked!