Protein Ice Cream (3 Ingredients!)

This no churn protein ice cream recipe is a guilt-free frozen dessert made with just 3 ingredients! It's creamy, smooth, and made in a blender. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 2

Total Time 7

Servings servings

Calories 145kcal

Author Arman Liew

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.

Video

Notes

* You can use up to 4 scoops (2 cups) of protein powder in this recipe. If you use more, blend for a longer period of time and consider adding an extra half a can of coconut milk for extra creaminess.

** You can sub this for 1/2 cup Medjool dates.

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.

Nutrition