Protein Milkshake
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This creamy, decadent protein milkshake recipe uses simple ingredients and packs over 30 grams of protein. I love the endless flavor combinations!
I love protein shakes as much as the next guy, but I can’t be fooled into thinking of them as ‘dessert.’ So, I started making healthy milkshakes with protein powder. It’s a delicious way to meet my macros for the day, and it actually tastes like dessert.
This isn’t just protein powder blended with liquid. I started with must-have milkshake ingredients (milk and ice cream) and worked backward. I tested a few protein powders to find which would give a natural thickness, then experimented with ice.
From testing, I found that any protein powder works, but thicker blends like casein and brown rice would need less ice than whey or isolate.
Table of Contents
Why I love this recipe
- 30+ grams of protein. I make these post-workout when I want something that feels indulgent but still supports my fitness goals.
- Easy to customize. My base recipe is vanilla, but I’ve tested chocolate and strawberry (and 2 others) because, according to my partner, those are the three non-negotiable milkshake flavors.
- Simple ingredients. Just milk, ice cream, protein powder, and whatever toppings you like. Nothing you’d need to hunt down.
- Doesn’t taste like a protein treat. My non-negotiable rule was that it had to be smooth, creamy, and legit like a milkshake.
Key Ingredients
Here’s what goes into my protein milkshake recipe, along with kitchen notes. Full measurements are in the recipe card below.
- Protein powder. I typically use vanilla brown rice protein powder (Orgain or Growing Naturals), but any type of protein powder will do (my partner loves Optimum Nutrition casein in vanilla). Just make sure it has a flavor you enjoy, as it’s a main component in the shake.
- Milk. I used unsweetened almond milk, but any milk works. For extra protein, use Fairlife ultra-filtered milk (it has almost double the protein of any other milk) or even cow’s milk (6-7 grams of protein per cup).
- Ice cream. I use vanilla ice cream as the base for its thick, creamy texture, which sets it apart from a regular protein shake. I recently retested it with my protein ice cream for an extra hit of protein, and Miranda in the comments swapped it for Halo Top for extra protein and said it tasted like a real thick shake.
- Vanilla extract. I add a full teaspoon, which seems like a lot, but it really rounds out the vanilla flavor.
- Ice cubes. This is the ingredient you adjust depending on the protein you use. I find 1/4 cup works for vanilla brown rice, but thick casein blends might benefit from up to 1/2 a cup.
- Toppings. I topped mine with whipped cream, sprinkles, and cherries. My partner thinks cherries are unnecessary, but he still finishes his milkshake without complaint.
Flavor variations
While I’m partial to my vanilla ice cream shakes, I had to include some popular flavor combinations so you can shake things up (no pun intended).
- Chocolate. Use chocolate protein powder and add one teaspoon of cocoa powder. This is my partner’s favorite, and he usually doubles the cocoa for a richer flavor.
- Strawberry. Add one cup of fresh or frozen strawberries. If I’m using frozen strawberries, I’ll omit the ice completely.
- Cookies and cream. Add one cup of crushed Oreos, plus more for garnish.
- Chocolate peanut butter. Use chocolate protein powder, add one tablespoon of creamy peanut butter, and top with crushed peanuts. I prefer making this after a workout.
- Malted. Add two tablespoons of malted milk powder to the shake.
How to make protein milkshakes
Step 1- Blend. Place all the ingredients in a blender and blend until smooth.
Step 2- Garnish. Pour the mixture into a glass and decorate it with your toppings. Serve with a straw, and enjoy!
Arman’s recipe tips
- Add an extra protein boost. Swap the vanilla ice cream for my protein ice cream or cottage cheese ice cream. Using either of these two would add an extra 8 to 10 grams of protein.
- Lower the calories. Use vanilla Greek yogurt. It gives a tangier flavor than ice cream but still provides a thick, creamy texture. I like Fage or Chobani.
- Swap the ice. Ice is great, but you can add more flavor (plus vitamins, potassium, and fiber) by swapping the ice for a frozen banana. Try not to use more than half a banana, or else the sweetness will be overpowering.
- My make-ahead milkshake trick. Transfer leftovers to an ice cube tray and freeze. Once frozen, store the cubes in freezer-safe containers for up to 3 months. To re-mix, add it to a blender with a splash of milk and blend until smooth.
Storage instructions
To store: Leftovers can be stored in an airtight container for 1-2 days. Give it a stir before serving in case there is any separation.
Protein Milkshake Recipe
Video
Ingredients
- 1/3 cup vanilla protein powder * See notes
- 3/4 cup milk ** See notes
- 3 tablespoons vanilla ice cream or low fat ice cream/frozen yogurt
- 1 teaspoon vanilla extract
- 1/4 cup ice cubes
Instructions
- Place the protein powder, milk, vanilla ice cream, vanilla extract, and ice in a blender and blend until smooth.
- Transfer the milkshake into a tall glass and decorate, if desired.
Notes
Nutrition
More high protein drinks
- Protein smoothie– My go-to breakfast that comes with six flavors to try.
- Chocolate protein shake– Confession: I modeled this shake after McDonald’s chocolate shake.
- Peanut butter protein shake– Thick and satisfying, and perfect for the peanut butter lover.
- Coffee protein shake– I developed this when I wanted my caffeine and shake in one.
- Protein coffee– Thinner and less creamy than my coffee shake, but just as satisfying.
Thank you for sharing your recipes #thebigmansworld.com The protein milkshake is delish!! Love it with chocolate protein banana and cocoa for extra depth of flavour (as you mentioned your partner loves too).
Looking forward to trying the other recipes. Many thanks
Thanks so much, Nora- yes, that is their favorite combo. I’m abit boring with just vanilla haha- I’ve always been like that since a kid (my parents thought I was so odd for always choosing vanilla ice cream instead of the multiple other options).
🙂 glad you enjoyed the recipe!