Protein Ice Cream
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My protein ice cream recipe yields a super creamy frozen dessert that packs in over 15 grams of protein. Made with just three ingredients, I love that it doesn’t need an ice cream maker.
The market is saturated with protein ice creams- pints of low-calorie, low-sugar, high-protein frozen treats. While some are tasty, the price tags aren’t. Halo Top, Arctic Zero, and even grocery store brands keep launching new flavors, but here’s the good news: you can make your own at home.
My protein ice cream needs just three simple ingredients and no ice cream maker. I’ve tested it dozens of times to guarantee a creamy, rich result that works as a base for endless flavors. Each scoop packs in 15 grams of protein (60 grams per half batch), making it one of the easiest and healthiest frozen desserts you’ll ever whip up.
Table of Contents
Why I love this recipe
- It’s a no-churn recipe. This means that you don’t need to own an ice cream machine!
- You can customize it. This recipe serves as a blank canvas, allowing you to flavor it any way you like.
- Tastes like regular ice cream. Because let’s face it- that’s the most important part.
- It needs just three ingredients. Coconut milk, protein powder, and a sweetener. Nothing hard-to-find.
- Enjoy it after a workout. While a protein shake works well, post-workout ice cream sounds so much better!
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Full Fat Coconut Milk. Gives the ice cream an ultra-creamy and smooth texture instead of icy. The higher fat content also helps the ice cream be scoopable, a quality many homemade ice creams lack. The coconut milk must be from a can and must be chilled prior. The only other alternative to this is heavy cream.
- Protein Powder. I prefer to use vanilla protein powder, as it adds a subtle vanilla flavor; however, plain protein powder also works.
- Granulated Sweetener of choice OR dates. You can add sweetness using either dates or a granulated sweetener. Either white sugar, allulose (a sugar-free and low-carb alternative), or coconut sugar works.
- Vanilla extract. It’s optional, but it enhances the vanilla flavor. Omit if you are making another flavor.
How to make protein ice cream
Step 1- Blend. Add coconut milk to the blender and blend for a minute. Add the protein powder and sweetener (or dates) and blend until smooth and creamy.
Step 2- Assemble. Transfer the mixture to the loaf pan and place it in the freezer.
Step 3- Stir and chill. For the first hour, stir the ice cream three times (every 20 minutes).
Step 4- Serve. Remove the protein ice cream from the freezer for 10-15 minutes to thaw slightly. Scoop it into bowls and enjoy.
★★★★★ REVIEW
“This was hands down the best protein ice cream I’ve ever had. I used Strawberry Shortcake protein powder (from Revolution), sweetened with xylitol, and swirled a tablespoon of sugar-free strawberry jam in the batch, and I’m in heaven right now. This will be my go-to sweet protein treat.” – Tiffani
Arman’s pro tips for success
- Use full-fat coconut milk. Light or low-fat varieties make the ice cream icy and hard to scoop. The fat in canned coconut milk is what keeps the texture creamy.
- Pre-freeze the loaf pan. I find that doing this helps the mixture freeze more quickly and evenly, which prevents the formation of icy spots.
- Switching milks? Add frozen fruit. If you use almond, oat, or even whole milk, you’ll need to blend in frozen banana or fruit to keep it scoopable. I prefer bananas because it doesn’t leave a super evident flavor.
- Choose the right protein powder. Not all protein powders are considered equal. Beown rice, casein, and pea protein are all fantastic choices. I really like casein because it gives the creamiest, thickest texture.
- Add even more protein. You can double the amount of protein by doubling the protein powder used. I tested this with 2 full scoops and the texture didn’t change at all.
Flavor variations
As mentioned earlier, this protein powder ice cream is a blank canvas that you can flavor in many ways! Here are some ideas I can personally vouch for:
- Chocolate– Use chocolate protein powder and add 1-2 tablespoons of cocoa powder.
- Cookie dough– Make a batch of protein cookie dough and crumble it into the mixture.
- Strawberry cheesecake– Add 1/4 cup of frozen strawberries and stir through some cottage cheese ice cream.
- Peanut butter– Drizzle 2-3 tablespoons of peanut butter before blending.
- Cookies and cream– Crumble some Oreo sandwich cookies.
- Mixed berries– Add some frozen berries to the mixture before freezing.
Frequently asked questions
I’ve tested this recipe with whey, casein, pea, and brown rice protein powder. Casein consistently yields the creamiest texture, while pea and rice protein also work well as dairy-free options. Whey isolate tends to make the ice cream icy or chalky, so I don’t recommend it.
This recipe was developed to be no-churn, but if you do have an ice cream maker, the texture will be even silkier. Just churn the blended mixture for 20-25 minutes before serving. You can also make this in the Ninja Creami.
Use a plant-based protein powder (pea or brown rice are my top choices) and you’ll be good to go. The other ingredients are already vegan.
In testing, light coconut milk always froze icy, and whey protein stayed thin. Casein or blended pea protein thickens the mix beautifully. You can also add 1/2 a frozen banana or raw cashews for extra creaminess, without changing the flavor too much.
Storage instructions
To store: Protein ice cream should always be covered completely in the freezer, in a freezer-friendly container. It can be frozen for at least five days.
To re-freeze: Re-freezing the ice cream is not recommended, as it will build up ice particles. If you’ve refrozen it and it is no longer creamy, let it soften and re-blend it in the blender. It will have a soft serve consistency.
More high-protein desserts
- Protein muffins
- Protein mug cake
- Protein banana bread
- Protein cheesecake
- Protein fudge
- Protein pudding
- Protein milkshake
- Protein cookies
- Protein donuts
- Or any of these protein powder recipes
Protein Ice Cream (3 Ingredients!)
Video
Ingredients
- 28 ounces canned coconut milk chilled
- 1 cup protein powder * See notes
- 1-2 tablespoon allulose * See notes
Instructions
- Place a large, deep loaf pan or deep pan in the freezer.
- In a blender or food processor, add your coconut milk and blend until smooth and creamy. Add your protein powder and granulated sweetener or dates and blend until a thick and creamy texture remains.
- Transfer the protein ice cream to the loaf pan. To prevent it from becoming too icy, lightly mix your ice cream every 20 minutes for the first hour, a total of three times.
- Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
- To enjoy it soft serve style, let it thaw to desired texture.
Notes
- Extra protein: You can use up to 4 scoops (2 cups) of protein powder in this recipe. If you use more, blend a little longer.
- Sweetener: I’ve successfully made this with 1/2 cup Medjool dates.
- Leftovers: Keep in the freezer, covered, for up to 5 days. I don’t recommend refreezing once it’s been thawed. If it becomes icy, re-blend to a soft serve consistency.
When i try it il let you no
I’d like to try making this. May we substitute low fat coconut milk?
best protein ice cream I’ve ever made!!!
I made this today. I cannot believe ice cream can he so high protein and healthy. Thanks!
This was hands down the best protein ice cream I’ve ever had. I used Strawberry Shortcake protein powder (from Revolution), sweetened with xylitol, and swirled a tablespoon of sugar free strawberry jam in the batch, and I’m in heaven right now. This will absolutely be my go-to sweet protein treat.
Yum!!! that sounds so good 🙂
Really seems easy recipe. Would give it a try!
Wow now I can enjoy ice cream with proteins!
Would love protein I e cream recipe
Cannot wait for hotter times to eat this!
Best protein ice cream recipe EVER!
Thanks, Pamela!
Love all your recipes thank you for sharing .
I don’t think the calories per portion are correct. There are 155 calories per portion in the coconut milk alone , that is without the protein powder, so how can there only be 55 cals per portion?
Best protein ice cream recipe ever!