How to Make Protein Ice Cream

Homemade ice cream is a delicious treat and there are many flavors you can make. But, if your diet calls for more protein, how can you continue enjoying ice cream without the guilt? I’ve got good news: the answer is simple protein ice cream.

Mix protein powder and milk in a small bowl

You can make protein ice cream in your own kitchen in just a few steps. This recipe calls for vanilla protein powder, but you can use any flavor you want. You can also add other ingredients to make other flavors of protein ice cream.

Mix the vanilla protein powder and milk in a small bowl until it is well mixed. Use enough milk to make a thick consistency like that of soft-serve ice cream.Add the mix to an ice cream maker and follow the manufacturer’s instructions for making ice cream.

Add your choice of milk

To make protein ice cream, you’ll first need to choose your milk. You can use any type of milk you like: skim, 2%, whole, soy or almond. You can also use coconut milk for a richer flavor and creamier texture.

Add your choice of milk to the blender along with one scoop of vanilla protein powder and a sprinkle of cinnamon. Blend on high until smooth and creamy. If you have an immersion blender, you can use that instead of a regular blender just be sure to blend for at least 30 seconds or until frothy.

Add the rest of your mix-ins to the blender and blend until smooth

  • 2 cups frozen bananas, divided (you can use fresh bananas and freeze them if you don’t have frozen ones)
  • 1/4 cup peanut butter or almond butter (I prefer peanut butter because it works well with the chocolate chips)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate chips, chopped nuts or other mix-ins of your choice

Add 1 cup of your frozen bananas, peanut butter, vanilla and any optional mix-ins that you want to use into a high-speed blender. Blend until smooth! Pour into an airtight container and freeze for at least 2 hours before serving.

Transfer the batter to an ice cream maker and churn for about 30 minutes

The best protein ice cream is easy to make at home and it’s healthy. This recipe uses Greek yogurt and egg whites to create a creamy texture similar to the real thing.The trick is to freeze the mixture before churning it into ice cream.

This allows you to use less sweetener than you would in traditional recipes, since freezing helps mask some of the sweetness. You’ll still need about 1/4 cup of sugar or another sweetener for this recipe, but it won’t be as overpowering as other protein ice creams.

In a bowl, whisk together egg whites, yogurt and vanilla extract until smooth.Add in almond milk and mix again until combined. Stir in the sweetener (or your preferred alternative) and stir until evenly incorporated.Transfer the batter to an ice cream maker and churn for about 30 minutes, until frozen through but not hard like a rock. If making by hand, pour into a plastic container with lid and freeze overnight before serving.

After your ice cream is set, place it in a freezable container and freeze for at least 3 hours to set

You can make protein ice cream out of any type of milk, but I like to use almond milk because it’s creamy and doesn’t taste like almonds. If you don’t have vanilla extract on hand, you can substitute with vanilla protein powder instead. To make a batch of this low-carb, high-protein ice cream, start by heating the almond milk in a saucepan until it just starts to bubble around the edges.

 Remove from heat and stir in your protein powder and sweetener. Add more or less sweetener depending on how sweet you want your ice cream to be. You can also leave out the sweetener altogether if you prefer unsweetened protein powder.

Next add in your vanilla extract or other flavoring agent of choice and stir until completely combined. Pour into an ice cube tray or other freezer-friendly container and freeze for at least 3 hours before serving.

How do you thicken homemade ice cream

There are several ways to thicken a homemade ice cream base. You can use eggs to thicken a custard-base, or use cornstarch to create a gel-thickened base. Using cornstarch is a great option if you have an egg allergy, or want the flavor of the cream and vanilla to stand out more.

What is protein ice cream made of

Did you know you can enjoy ice cream as a breakfast treat or even as a post-workout snack? This chocolate protein ice cream wears a lot of hats. This protein ice cream is made from a frozen banana base and incorporates your favorite protein powder along with cocoa powder, vanilla, and almond milk.

How do you use whey protein in ice cream

Whey and whey ingredients are always added during the assembly of mix ingredients. Dry whey should be added under high shear to the totality of liquid ingredients (water, milk, skim milk, cream, liquid sugar, sweeteners) to prevent lumping and pre-gelation.

Is it OK to eat raw eggs in homemade ice cream

You can still enjoy homemade ice cream without the risk of Salmonella infection by substituting a pasteurized egg product, egg substitute, or pasteurized shell eggs for the raw eggs in your favorite recipe. Egg products are eggs that have been removed from their shells and pasteurized.


You should never feel guilty about eating ice cream again! The protein in your favorite dessert is essential for building muscle, preserving lean mass, burning fat, and much more. So next time your sweet tooth comes knocking, make sure you have some protein ice cream in the freezer. It’s got everything you need to enjoy a guilt-free treat.