Go Back
–+ servings

Protein Ice Cream (High Protein

200kcal
Share Print
Prep 5 minutes
Cook 0 minutes
Freeze Time 4 hours
Total 4 hours 5 minutes
A creamy high-protein frozen dessert made with a Greek yogurt, milk and protein powder base, frozen into a scoopable ice cream with no machine. Sugar-free with allulose, customizable to any flavor. The versatile master recipe for homemade protein ice cream. Ready in 5 minutes plus freezing.
Servings 4
Course Dessert, Snack
Cuisine American

Ingredients

For the protein ice cream base:
  • 1.5 cups Greek yogurt 360 g, 5% fat
  • 0.5 cup milk 120 ml
  • 0.25 cup heavy cream 60 ml
  • 0.33 cup vanilla whey protein powder 30 g
  • 0.33 cup allulose 65 g
  • 1 teaspoon pure vanilla extract
  • 1 pinch fine sea salt
For mix-ins
  • 0.33 cup dark chocolate chips sugar-free

Equipment

  • Blender
  • Loaf tin or freezer-safe container
  • Fork
  • Ice cream scoop

Method

  1. Blend the base. Add the Greek yogurt, milk, heavy cream, protein powder, allulose, vanilla and salt to a blender. Blend until completely smooth and creamy, about 30 to 60 seconds. Taste and adjust sweetness, making it slightly sweeter than desired since freezing dulls sweetness.
  2. Add flavor and mix-ins. Blend in any flavorings like cocoa or fruit. Stir in solid mix-ins like chocolate chips by hand after blending so they stay whole.
  3. Freeze and stir. Pour into a loaf tin or freezer-safe container. Freeze 3 to 4 hours, stirring with a fork every 45 minutes for the first 2 hours to mimic churning and keep it smooth.
  4. Soften and scoop. If frozen solid, let sit at room temperature 5 to 10 minutes before scooping. Serve in bowls or cones with toppings.

Nutrition

Serving1servingCalories200kcalCarbohydrates12gProtein18gFat8gSaturated Fat5gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol30mgSodium95mgPotassium220mgSugar6gVitamin A200IUCalcium180mgIron-1mg

Notes

  • Use allulose, which resists freezing solid and keeps the ice cream scoopable.
  • Stir every 45 minutes during the first 2 hours of freezing to keep ice crystals small.
  • Include some fat from cream and full-fat yogurt for a smoother texture.
  • Whey and casein blend smoothest; blend plant proteins extra well.
  • Let frozen-solid ice cream soften 5 to 10 minutes before scooping.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!