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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 currently saturated with protein ice creams, pints of low-calorie and low-sugar dairy treats, and frozen desserts based on protein powder. While some are quite tasty, we can agree that the price is not.
Halotop, Arctic Zero, and even house brands are all coming out with more high protein ice cream flavors, but what I told you that you could easily make your own?
My recipe for protein ice cream is an absolute win. It needs just three simple ingredients and doesn’t need an ice cream maker. It’s creamy, rich, and works as a base for a ton of flavor options. Each scoop packs in 15 grams of protein or 60 grams for half the batch.
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 works as a blank canvas that you can flavor 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!
If you love high protein desserts like us, try my protein pudding, protein milkshake, protein cookies, and protein donuts.
★★★★★ 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
Key Ingredients
- 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, something many homemade ice creams lack! The coconut milk must be from a can and must be chilled prior.
- Protein Powder. I like to use vanilla protein powder, as it adds a subtle vanilla flavor, but 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 (it’s sugar-free and low-carb), or coconut sugar works.
- Vanilla extract. It’s optional, but it enhances the vanilla flavor. Omit if you are making another flavor.
Find the printable recipe with measurements in the recipe card below.
How to make protein ice cream
Step 1- Prep. Place a loaf pan in the freezer for at least an hour.
Step 2- 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 3- Stir and chill. Transfer to the loaf pan and place in the freezer. 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.
Arman’s recipe tips
- Please ensure that you use full-fat coconut milk over light or low-fat varieties. The latter will yield a very icy consistency and be difficult to scoop.
- Pre-freeze the loaf pan before adding the ice cream mixture to it to freeze. It will help the ice cream freeze more evenly.
- If you want to use another milk or non-dairy milk, you’ll need to add a frozen banana or frozen fruit of your choice to be able to scoop it. You can even use straight fruit and omit the liquid completely.
- Using the correct protein powder is key, as different brands and kinds will yield different results. Brown rice, casein, and pea protein are all fantastic choices. I prefer casein because, unlike other protein powders, it is incredibly thick and creamy. It can also be delicious and not overly sweet, depending on your brand.
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:
- 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.
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.
Frequently asked questions
The best protein powder for protein ice cream is brown rice, casein, or pea protein. Avoid using whey protein powder as it tends to freeze hard and yield an icy treat instead of a creamy one.
Yes! Add the mixture to your ice cream machine container, churn for 30 minutes, then freeze for an hour. You can also make it in a Ninja creami (see my Ninja creami recipes for tips).
Yes, if you use a plant-based protein powder, there will be no dairy.
You can make protein ice cream creamier by blending through a frozen banana, raw cashews, or adding a high-fat element, like cream or nut butter.
There are 15 grams of protein per serving of protein ice cream.
More high protein recipes
- Protein muffins
- Protein mug cake
- Protein banana bread
- Protein cheesecake
- Protein fudge
- Or any of these protein powder recipes
If you tried this Protein Ice Cream recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
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
- 1 teaspoon vanilla extract optional
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 workout protein ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- 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
Nutrition
Originally published August 2017, modified May 2025
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!