5-Minute Protein Ice Cream Recipe
Let’s be clear, protein ice cream will never replace a pint of Ben & Jerry’s chocolate fudge brownie, BUT it is a good option for breakfast, an afternoon treat, or light dessert. This banana-based treat, also known as nice cream, can be whipped up in a food processor or high-powered blender in only a few minutes.
Our recipe has 8 grams of protein and about 120 calories per three fourths cup serving, though I typically double the amount of protein powder for nearly 14 grams of protein per serving.
The best part about protein ice cream is that you can adjust the recipe however you’d like. Add fruit, chocolate chips, or different flavors of protein to change it up
Protein Ice Cream Ingredients
You can make protein ice cream with three basic ingredients:
- Frozen bananas: Peel and slice bananas before freezing them to make them easier to blend. I suggest freezing overripe bananas (the peel should be brown or black) for naturally sweeter ice cream.
- Milk or water: You can choose dairy milk, non-dairy milk, or even water to help blend the bananas. The bananas are already sweet and creamy, so the liquid you use doesn’t make a significant difference.
- Protein powder: I use Optimum Nutrition chocolate whey protein powder because I prefer the taste and consistency of whey, which isn’t as chalky as other types.
Optional Ingredients
If you’re making chocolate protein powder ice cream, I like to add:
- Cocoa powder: If you’re making chocolate protein ice cream, add a couple tablespoons of unsweetened cocoa powder to enhance the chocolate flavor.
- Nut butter: Almond butter or peanut butter enhance the creaminess of the bananas. I like to use crunchy peanut butter for added texture.
How to Make Protein Ice Cream
Using a food processor is the most seamless way to make this protein ice cream recipe. In my experience, a Nutribullet takes longer and leaves a few banana chunks, while a food processor creates a lighter, whipped texture with less liquid required.
- Add bananas, milk, protein powder, cocoa powder, and nut butter in a food processor or high powered blender.
- Blend until smooth and creamy. This will take about 5 minutes toggling between “high” and “pulse” modes. You’ll need to stop and stir the mixture occasionally to make sure the bananas blend smoothly.
- Taste and add additional ingredients if needed.
- Eat or store in a freezer-safe container.
You can eat the protein ice cream immediately or save it for later. Our recipe makes about three cups, give or take, depending on the size of your bananas.
Protein Ice Cream Consistency
If you eat the ice cream right after you blend it, it will have a fluffy, whipped texture almost like a thick smoothie or soft serve.
If you prefer a denser texture, put the mixture in a freezer-safe tupperware for an hour and then use an ice cream scoop to serve.
How to Store Protein Ice Cream
Place the mixture in a freezer-safe container. I use a glass tupperware. You can store the protein ice cream in the freezer for a few weeks, though you may want to let it thaw for a few minutes before eating for a softer texture.
I think the ice cream tastes best right out of the food processor, so typically I’ll will adjust the recipe to make 1-2 servings and avoid storing it.
Protein Ice Cream Variations
Our protein ice cream simply needs the banana + protein powder + liquid base. From there, mix and match ingredients and toppings. Here are a few ideas.
- Neapolitan: vanilla protein powder + 4 strawberries + cocoa powder
- Mango: vanilla protein powder + ¼ cup of sliced or frozen mango
- Mint chip: vanilla or chocolate protein powder + a few drops of peppermint extract + chocolate chips
- Coffee: vanilla or chocolate protein powder + ¼ cup coffee
- Mixed berry: vanilla protein powder + ¼ cup of fresh or frozen berries
More Protein-Packed Recipes
If you’re not in the mood for protein ice cream, there are plenty of other recipes that you can enhance with protein powder. Here are a few of our favorites:
- Chocolate banana protein muffins
- Protein coffee
- Protein mug cake
- Protein waffles
- Protein pancakes
- Protein overnight oats
Let us know your favorite protein ice cream recipe variation in the comments!
Chocolate Protein Ice Cream Recipe
Equipment
- food processor
Ingredients
- 2 medium bananas sliced and frozen
- 1/4 cup milk or water
- 1 scoop protein powder
- 2 tbsp unsweetened cocoa powder
- 1 tbsp chunky peanut butter
Instructions
- Add bananas, milk, protein powder, cocoa powder, and nut butter in a food processor or high powered blender.
- Blend until smooth and creamy. This will take about 5 minutes toggling between “high” and “pulse” modes. You’ll need to stop and stir the mixture occasionally to make sure the bananas blend smoothly.
- Taste and add additional ingredients if needed.
- Eat or store in a freezer-safe container.
You must be logged in to post a comment.