Protein Ice Cream
Published Jul 30, 2025
This high-protein ice cream recipe uses 5 ingredients, is no churn, and has 18 grams of protein per ¾ cup. Protein powder, Greek yogurt, frozen bananas, and honey.
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Homemade Ice Cream with Protein
I’m all about adding more protein to my meals and snacks lately, and this protein ice cream is an easy way to do so! It’s made with frozen bananas as the base to make it creamy and sweet, but then blended with Greek yogurt and protein powder to add protein. Each serving has 18 grams of protein, which is great considering it’s a dessert.
I’ve made it with vanilla and chocolate protein powder, but you can really have fun with the flavors and the add-ins. And you don’t need an ice cream maker, just a blender and any pan to freeze it in!
Happy Cooking!
– Yumna
Protein Ice Cream Ingredients
- Frozen bananas: Slice before freezing to make blending easier. Ripe bananas work best for sweetness and texture.
- Greek yogurt: Use full-fat or 2% for a creamier texture. Non-dairy yogurt works too, but the consistency might be different.
- Protein powder: Vanilla or chocolate both work, just match it with add-ins. Use one you actually like the taste of, since it’s a big part of the flavor.
- Honey: Optional, depending on how ripe your bananas are and how sweet your protein powder is.
- Cocoa powder or vanilla extract: Choose one based on the flavor you’re going for. Don’t use both.
How to Make Protein Ice Cream
Just toss everything into a blender or food processor and blend until smooth. It should look thick and creamy, almost like a soft serve. You can eat it right away (if you use frozen bananas) or freeze it for a firmer texture. Either way, it comes together in under 5 minutes.
Chocolate Protein Ice Cream
Vanilla Protein Ice Cream
Protein Ice Cream Recipe
Ingredients
- 4 frozen bananas
- 1 cup Greek yogurt
- ½ cup protein powder vanilla or chocolate
- 2 tablespoons honey
- For chocolate: ¼ cup unsweetened cocoa powder
- For vanilla: 1 tablespoon vanilla extract
Instructions
- Add the frozen bananas, Greek yogurt, protein powder, honey, and your flavor add-in (either cocoa powder or vanilla extract) to a blender or food processor.
- Blend on high until smooth and fully combined, about 30–60 seconds. Scrape down the sides if needed.
- Pour the mixture into a freezer-safe container and smooth the top.
- Freeze for 4 hours. Once it reaches soft-serve consistency, it’s ready to enjoy. If frozen solid, let sit at room temperature for 10 minutes before scooping.
Equipment
Notes
Container Selection: Use an airtight container that’s freezer-safe. This will protect the ice cream from absorbing any other odors from the freezer and prevent freezer burn.
Layering: Before sealing the container, consider placing a piece of plastic wrap or parchment paper directly on the surface of the ice cream. This extra barrier can help stop the formation of ice crystals.
Storage Spot: Place the container in the coldest part of your freezer, typically located at the back, to maintain consistent temperatures. Try to avoid placing the ice cream in the door compartments as the temperature fluctuates more in these areas.
Label and Date: Especially if you make various flavors, use a marker to label the container with the type of ice cream and the date you made it.
Serving: When you’re ready to enjoy your no-churn blueberry ice cream, let it sit at room temperature for about 10 minutes. This brief thawing period will make scooping much easier.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
Chocolate Peanut Butter
- Use chocolate protein powder + ¼ cup unsweetened cocoa powder
- Add 3 tablespoons peanut butter
- Optional: top with chopped peanuts or mini chocolate chips before freezing
2. Funfetti
- Use vanilla protein powder + 1 tablespoon vanilla extract
- Add 2 tablespoons almond butter (for richness)
- Stir in 2 tablespoons sprinkles after blending (don’t blend them or they’ll bleed)
3. Mocha Chip
- Use chocolate protein powder + ¼ cup unsweetened cocoa powder
- Add 1 teaspoon instant espresso powder
- Stir in 2–3 tablespoons mini chocolate chips after blending
4. Strawberry Shortcake
- Use vanilla protein powder + 1 tablespoon vanilla extract
- Add ½ cup chopped frozen strawberries before blending
- Add ¼ cup crushed graham crackers after blending for texture
5. Banana Bread
- Use vanilla protein powder + 1 tablespoon vanilla extract
- Add ½ teaspoon cinnamon + 1 tablespoon chopped walnuts
- Optional: ¼ teaspoon nutmeg or a dash of maple extract
Recipe Tips
- Use ripe bananas. The riper they are, the sweeter and creamier the final texture will be.
- Don’t over-blend. Once it’s smooth, stop blending.
- Freeze in a shallow container. It firms up faster and is easier to scoop later.
- Let it sit before scooping. If it’s fully frozen, give it 10 minutes at room temp to soften enough to scoop.
- Taste before freezing. Some protein powders are sweeter than others. Adjust the honey as needed before you freeze it.
