Protein Ice Cream
Protein ice cream is a delicious, guilt-free dessert that’s packed with protein to satisfy both your sweet tooth and nutritional needs. With just a few simple ingredients, you can enjoy a creamy, flavorful treat that helps you hit your protein goals. Perfect for those looking to refuel after a workout or indulge without the sugar crash, this protein ice cream recipe is customizable and easy to make at home!
Equipment
- Blender or Mixing Bowl (1 unit)
- Ice Cream Maker (optional, 1 unit) or Shallow Dish for manual freezing (1 unit)
- Measuring spoons (1 set)
- Measuring cups (1 set)
- Airtight Container (for freezing, 1 unit)
Ingredients
- 1 scoop Protein Powder Whey, Casein, or Plant-Based
- 1 cup Milk or Dairy-Free Milk Almond Milk, Coconut Milk, etc.
- 2 tablespoons Sweetener Honey, Maple Syrup, or Stevia
- 1 teaspoon Vanilla Extract optional
- 2 tablespoons Cocoa Powder or Peanut Butter optional, for flavor
- 1/4 cup Mix-ins Chocolate Chips, Nuts, Berries, etc., optional
Instructions
Blend the Base:
- In a blender or mixing bowl, combine 1 scoop of protein powder, 1 cup of your preferred milk, and 2 tablespoons of sweetener. Add vanilla extract, cocoa powder, or peanut butter if using. Blend until smooth and well combined.
Taste and Adjust:
- Taste the mixture and adjust sweetness or flavoring as needed. Add more sweetener or flavoring to suit your taste.
Freeze the Mixture:
- If using an ice cream maker, pour the mixture into the maker and churn according to the manufacturer's instructions (usually 15–20 minutes).
- If not using an ice cream maker, pour the mixture into a shallow dish and cover it with a lid or plastic wrap. Freeze for 4–6 hours, stirring every 30 minutes during the first 2 hours to prevent ice crystals from forming.
Serve:
- Once the ice cream reaches a soft-serve consistency or has fully firmed up, scoop into bowls or cones. Add your favorite toppings like chocolate chips, berries, or granola.
Enjoy:
- Dig in and enjoy your homemade protein-packed ice cream!
Notes
- Texture Tip: For a creamier texture, use full-fat coconut milk or add a tablespoon of coconut cream. These options give the ice cream a rich consistency, similar to store-bought ice cream.
- Sweetener Choices: If you’re aiming for a lower-calorie option, consider using stevia, monk fruit, or another sugar substitute.
- Dairy-Free Option: Make this recipe vegan and dairy-free by using plant-based protein powder and milk alternatives such as almond or oat milk.
- Mix-In Ideas: Get creative with your mix-ins! Try crushed nuts, chocolate chunks, berries, or granola for extra flavor and crunch.
- Storage: Store leftover protein ice cream in an airtight container in the freezer for up to 1-2 weeks. Let it sit out for a few minutes before scooping if it becomes too firm.