Protein Vanilla Ice Cream
A creamy, high-protein vanilla ice cream you can make without an ice cream maker. Perfect for post-workout recovery or a healthy dessert, this recipe blends coconut milk or Greek yogurt with protein powder for a smooth, indulgent treat—low in sugar and high in satisfaction.
Ingredients
- 1 can full-fat coconut milk Chilled overnight or use Greek yogurt
- 2 scoops vanilla protein powder Whey casein, or plant-based
- 2 –3 tbsp sweetener of choice Allulose monk fruit, erythritol, or dates
- 1 tsp vanilla extract Pure for best flavor
- 1 medium frozen banana optional For creaminess and sweetness
- 1/4 tsp xanthan gum optional Improves texture and scoopability
- toppings or mix-ins optional Nuts, sugar-free chocolate chips, berries
Instructions
- Chill your pan: Place a loaf pan in the freezer for at least 1 hour.
- Blend the base: Add coconut milk (or Greek yogurt), protein powder, sweetener, vanilla extract, and optional banana/xanthan gum to a blender. Blend until smooth and creamy.
- Pour & freeze: Transfer mixture into the chilled loaf pan. Freeze for 60 minutes.
- Stir to prevent iciness: Every 20–30 minutes in the first hour, stir with a fork or spatula.
- Final freeze: Freeze for an additional 1–2 hours until firm.
- Serve: Let sit at room temperature for 10–15 minutes before scooping. Add your favorite toppings if desired.
Notes
- For dairy-free: use coconut milk + plant-based protein.
- For extra creaminess: add 1–2 tbsp nut butter.
- For a soft-serve texture: re-blend before serving.
- Best consumed within 3–5 days; store in an airtight freezer-safe container with parchment pressed on top to prevent ice crystals.