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 has 15 grams of protein per scoop. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Freezing time 1

Total Time 5

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

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 the protein ice cream to the loaf pan. To prevent it from becoming too icy, lightly mix your ice cream every 20 minutes for the first hour, a total of three times.
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

Extra protein: You can use up to 4 scoops (2 cups) of protein powder in this recipe. If you use more, blend a little longer.
Sweetener: I've successfully made this with 1/2 cup Medjool dates.
Leftovers: Keep in the freezer, covered, for up to 5 days. I don't recommend refreezing once it's been thawed. If it becomes icy, re-blend to a soft serve consistency.

Nutrition