Protein Ice Cream Recipe: Creamy, High-Protein Frozen Treat

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"close-up shot of creamy protein banana ice cream in a white ceramic bowl, garnished with banana slice, dusted with protein powder, and drizzled with almond butter"

Protein Ice Cream Recipe: Creamy, High-Protein Frozen Treat

A protein-packed frozen dessert that’s creamy, customizable, and guilt-free.

KEY INFO

– Prep Time: 10 minutes
– Freeze Time: 2 hours
– Total Time: 2 hours 10 minutes
– Servings: 4
– Difficulty: Easy
– Dietary: Gluten-free, Low-calorie (variations for vegan/keto below)

Slicing ripe bananas into 1-inch chunks on a wooden cutting board using a sharp knife, with a freezer-safe container nearby for freeze-preparation

EQUIPMENT NEEDED

– High-powered blender or food processor
– Freezer-safe container
– Ice cream scoop
– Measuring cups/spoons

Alternative: Hand mixer + deep bowl if no blender available

Adding frozen banana chunks and protein powder into a blender jar, with protein powder container and measuring spoons in the back

INGREDIENTS

Base Recipe:
– 2 large frozen bananas (240g)
– 1 scoop (30g) protein powder (whey or plant-based)
– 120ml unsweetened almond milk
– 1 tsp (5ml) vanilla extract
– Pinch of salt
– Optional: 1 tbsp (15g) almond butter

Almond milk pouring into blender with frozen bananas and protein powder, vanilla extract bottle on the side

METHOD

1. Prep Bananas
Cut bananas into chunks and freeze until solid (at least 4 hours)

High-powered blender processing a creamy banana-protein mixture with visible swirls and vortex, displaying the transformation to smooth consistency

2. Add frozen banana chunks and protein powder to blender
3. Pour in almond milk and add vanilla extract
4. Blend on high for 2-3 minutes until smooth and creamy
(Stop and scrape sides as needed)

5. Transfer to freezer container
6. Freeze for 2 hours, stirring every 30 minutes to prevent ice crystals
7. Let sit at room temperature for 5 minutes before serving

CRUCIAL TIPS

– Use very ripe bananas for best sweetness
– Don’t skip the salt – it enhances sweetness
– Keep stirring during freezing to maintain creaminess
– Blend until completely smooth – no chunks!

Spoon stirring semi-frozen ice cream mixture in container showcasing texture at the 30-minute freezing mark

STORAGE & VARIATIONS

Storage:
– Keeps in freezer for up to 1 month
– Let soften 5-10 minutes before serving

Common Mistakes:
– Over-blending (makes it too liquid)
– Not stirring during freeze time
– Using warm ingredients

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Variations:
– Chocolate: Add 1 tbsp cocoa powder
– Vanilla Bean: Add seeds from 1 vanilla pod
– Berry: Add 100g frozen berries
– Peanut Butter: Swirl in 2 tbsp natural PB

Overhead view of a final scoop of protein banana ice cream, showcasing its creamy texture and natural color

Nutrition per serving:
– Calories: 120
– Protein: 15g
– Carbs: 18g
– Fat: 2g

The secret to silky smooth protein ice cream is in the timing – don’t rush the blending or freezing steps. I’ve tested dozens of combinations, and this method consistently delivers the creamiest results.

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