Healthy No Churn Workout Protein Ice Cream (Paleo, Vegan, Gluten Free) made with just three ingredients. Enjoy this quick and easy blender ice cream either hard scoop or soft serve style. It is also dairy free, low carb, keto friendly, and sugar free. 2 grams net carbs per serving.
If there is one food I will never EVER get sick of, it is ice cream. If that means I need to incorporate it multiple times a day in various disguises, you bet I will do it…especially if it means replacing my post workout protein shake with it.
The market is currently saturated with a plethora of protein ice creams, pints of low calorie and low sugar dairy treats and frozen desserts based off of protein powder. While there are some which actually are quite tasty, I think we can agree that the price is definitely not.
Halotop, Arctic Zero, and even house brands are all coming out with more and more high protein ice cream flavors, but what I told you that you could easily make your own?
For all the times we crave a frozen dessert but want to be a little bit healthy, they are great. However, I want to show you that you can EASILY make it right in the comfort of your own kitchen. You don’t need an ice cream maker or a plethora of hard to find ingredients. You don’t need to spend heaps of money to enjoy a small serving.
High Protein Ice Cream
This healthy 3 Ingredient Workout Protein Ice Cream is your answer. It needs just three ingredients, a basic blender and space in your freezer for multiple batches because it is THAT good. It is also suitable for those following a vegan, paleo, dairy free, ketogenic, and sugar free diet.
Did I mention just how EASY and simple it is?
This is the kind of ice cream you can eat before a workout, post workout, or have in between meals. You can enjoy it guilt-free and with a generous portion that other brands of ice cream would scoff at. It can be enjoyed hard scoop style (my favorite!) or enjoyed soft serve or frozen yogurt smooth style.
How to make protein ice cream
- Full Fat Coconut Milk– Gives the ice cream that ultra creamy and smooth texture, instead of icy. Ther 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– What makes this ice cream secretly healthy! I opted to use a vanilla protein powder, but use any flavor you enjoy.
- Granulated Sweetener of choice OR dates-There is the option to use either dates or a granulated sweetener of choice, to add sweetness. To keep this workout protein ice cream completely sugar free, use the latter. I find that this monk fruit sweetener works best, as it has no bitter aftertaste and a similar consistency and texture to white sugar.
- Vanilla extract- Optional, but enhances the vanilla flavor. Omit if you are making another flavor.
- Place a loaf pan in the freezer, for at least an hour before you plan on making the ice cream.
- To start, you’ll need to add your chilled coconut milk into the blender and blend for just a minute or two. You want the texture to be silky and smooth. The reason for chilling it prior is to ensure the cream separates from the liquid. The entire can will be used, but it really helps with consistency.
- Add your protein powder and sweetener (or dates) and blend until smooth and creamy.
- Transfer to the loaf pan and place in the freezer. For the first hour, stir the ice cream every 20 minutes, for a total of 3 times. Then allow the ice cream to freeze properly.
- Remove the protein ice cream from the freezer 10-15 minutes to thaw slightly. Scoop out into bowls and enjoy.
Protein Ice Cream 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 very difficult to scoop.
- Pre-freeze the loaf pan before adding the ice cream mixture in 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 choice to be able to scoop it. You can even just use straight fruit and omit the liquid completely.
- Using the correct protein powder is key, as different brands and different kinds will yield very different results. Most brown rice protein powders will work, as long as there is no addition of whey in it. I enjoy using vanilla brown rice protein powder, as it has good flavor and blends well. If you can tolerate dairy, the best protein powder to use is a casein protein powder. Unlike other protein powders, it is extremely thick and creamy. Depending on the brand you use, they can also be delicious and not overly sweet.
- For my Paleo friends, this is the only protein powder I have tried using, but have started experimenting with collagen protein powder. I wasn’t a huge fan of using the collagen protein powder, as it had a slightly gummy texture once scooped.
Storing and Re-Freezing Tips
- To store: Protein ice cream should always be stored in the freezer, in a freezer friendly container or in the loaf pan, covered completely. The ice cream can be frozen for at least 5 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, allow it to soften and re-blend it in the blender. It will have a soft serve consistency.
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Protein Ice Cream (3 Ingredients!)
- 2 14 oz cans coconut milk chilled
- 1 cup vanilla protein powder * See notes
- 1-2 tablespoon granulated sweetener of choice ** See notes
- 1 teaspoon vanilla extract optional
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Can I use another kind is plant based protein like pea protein ?
I haven’t tried, but feel free to experiment and see 🙂
Could I make this using my ice cream maker? I’ve got one so feel obligated to use it occasionally! ?
I haven’t tried, but I’d love to know if it will work out! 🙂
THANK YOU! This recipe rocks, and I deem that you do as well!
Do you think this would work with real (dairy) cream?
I haven’t tried, but feel free to experiment and see- I’d love to know if it works!
Would this work with egg white protein powder?
I haven’t tried it, feel free to experiment and see!
I used my vanilla whey protein powder and it worked fine. Creamy and delish. It wasn’t sticky at all. Thanks!
Could I use almond or cashew milk in place of the coconut milk? I have a severe allergy to coconut. Thanks!
That won’t work, it needs to be full fat coconut milk.
For the nutrition you listed, how much is the serving? I always thought coconut milk has a lot of fat.
Yes, per serving.
Do you think this recipe will work using casein protein?
If so, do you recommend any adjustments?
Thanks! Btw got your cookbooks love them
Yes absolutely. I love using optimum or Dymatize casein.
How long to chill the coconut milk?
Overnight is fine!
Hello do we chill the coconut milk or put in freezer? Thank you can’t wait to make this !!!!
The fridge is fine!
Would this recipe work with the Bowmar mint chocolate chip protein powder?
I’ve never tried that, you are welcome to experiment and see
Can I use an ice cream maker machine for this recipe?
You are welcome to experiment and see.
I don’t like coconut, does it taste like coconut? Could I use heavy cream instead?
That should work!
I have not tried this recipe yet but am excited to do so..my question is could you make this in an ice cream maker like my Cuisinart???