Protein Vanilla Ice Cream

A creamy, high-protein vanilla ice cream you can make without an ice cream maker. Perfect for post-workout recovery or a healthy dessert, this recipe blends coconut milk or Greek yogurt with protein powder for a smooth, indulgent treat—low in sugar and high in satisfaction.

Imprimer la recette Pin Recipe

Temps de préparation 10

Resting/Freezing Time 2

Temps total 2 10

Portions: 6

Type de plat: Dessert

Cuisine: International

Calories: 145

Ingredients Method Notes

Ingrédients

1 can full-fat coconut milk Chilled overnight or use Greek yogurt
2 scoops vanilla protein powder Whey casein, or plant-based
2 –3 tbsp sweetener of choice Allulose monk fruit, erythritol, or dates
1 tsp vanilla extract Pure for best flavor
1 medium frozen banana optional For creaminess and sweetness
1/4 tsp xanthan gum optional Improves texture and scoopability
toppings or mix-ins optional Nuts, sugar-free chocolate chips, berries

Method

Chill your pan: Place a loaf pan in the freezer for at least 1 hour.
Blend the base: Add coconut milk (or Greek yogurt), protein powder, sweetener, vanilla extract, and optional banana/xanthan gum to a blender. Blend until smooth and creamy.
Pour & freeze: Transfer mixture into the chilled loaf pan. Freeze for 60 minutes.
Stir to prevent iciness: Every 20–30 minutes in the first hour, stir with a fork or spatula.
Final freeze: Freeze for an additional 1–2 hours until firm.
Serve: Let sit at room temperature for 10–15 minutes before scooping. Add your favorite toppings if desired.

Notes

For dairy-free: use coconut milk + plant-based protein.
For extra creaminess: add 1–2 tbsp nut butter.
For a soft-serve texture: re-blend before serving.
Best consumed within 3–5 days; store in an airtight freezer-safe container with parchment pressed on top to prevent ice crystals.