This protein ice cream recipe needs just 3 ingredients to make and yields a thick and creamy frozen dessert that packs in over 15 grams of protein per serving!
High protein desserts are always a win in our books.
They not only satisfy the sweet tooth but also keep you more satisfied.
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 on protein powder. While some are quite tasty, I think 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?
Table of Contents
The best high protein ice cream
You don’t need an ice cream maker or any hard-to-find ingredients. You don’t need to spend much money to enjoy a small serving. Oh, and this tastes like regular ice cream!
- It’s a no churn recipe. This means that you don’t need to own an ice cream maker!
- You can customize it. This recipe works as a blank canvas that you can flavor any way you like!
- It needs just three ingredients. Coconut milk, protein powder, and a sweetener!
- Enjoy it after a workout. While a protein shake works well, post-workout ice cream sounds so much better!
How to make protein ice cream
This is the kind of ice cream you can eat before a workout, post-workout, or 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 soft-serve smooth style.
- Full Fat Coconut Milk– Gives the ice cream that 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 also works.
- Granulated Sweetener of choice OR dates-There is the option to use either dates or a granulated sweetener to add sweetness. Either white sugar, allulose (it’s sugar free and low carb), or coconut sugar works.
- Vanilla extract– Optional, but enhances the vanilla flavor. Omit if you are making another flavor.
Start by placing a loaf pan in the freezer for at least an hour before making the ice cream.
Next, 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. Chilling it prior is to ensure the cream separates from the liquid. The entire can will be used, but it 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, three times. Then allow the ice cream to freeze properly.
Finally, remove the protein ice cream from the freezer for 10-15 minutes to thaw slightly. Scoop out into bowls and enjoy.
- 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 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 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 different kinds will yield different results. Brown rice, casein, and pea protein are all fantastic choices. I prefer casein as, unlike other protein powders, it is incredibly thick and creamy. Depending on your brand, they can also be delicious and not overly sweet.
As mentioned earlier, this protein powder ice cream is a blank canvas that you can flavor up 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 (or even homemade ones).
- Mixed berries– Add some frozen berries to the mixture before freezing.
To store: Protein ice cream should always be covered completely in the freezer, in a freezer-friendly container. The ice cream 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.
Recommended tools to make this recipe
- High speed blender. My go-to blender that makes this ice cream super creamy and smooth.
- Food processor. Use your food processor if you don’t have a good quality blender.
- Loaf pan. A non-stick loaf pan is a fabulous vessel for storing and scooping ice cream.
More high protein desserts to try
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 icey treat instead of a creamy one.
No, you do not need an ice cream maker. This recipe can be made using a blender or food processor.
Yes, if you use a plant based protein powder, there will be no dairy in it whatsoever.
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 is 9 grams of protein per serving of protein ice cream.
Protein Ice Cream (3 Ingredients!)
- 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.
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