Protein Ice Cream Recipe
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.
Servings: 4 servings
Equipment
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.
Notes
The nutrition label does not include optional flavoring.
Storage: While best enjoyed within two weeks, if stored properly in an airtight container, it can last up to two months. After this period, the flavor and texture might not be at its peak.
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: Let it sit at room temperature for about 10 minutes. This brief thawing period will make scooping much easier.
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: Let it sit at room temperature for about 10 minutes. This brief thawing period will make scooping much easier.
Nutrition
Serving: 0.75 cup | Calories: 221kcal | Carbohydrates: 39g | Protein: 18g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 40mg | Potassium: 539mg | Fiber: 3g | Sugar: 26g | Vitamin A: 114IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
