HIGH-PROTEIN BLENDER ICE CREAM
Macros (approx, base recipe)
- Protein: 30–35g
- Calories: 250–300
- Fat: Low–moderate (depends on milk choice)
Ingredients
Base
- 1½ cups frozen fruit
- Banana (creamiest)
- OR strawberries / mango / blueberries
- ½ cup thick Greek yogurt (0–2% or full-fat)
- 1 scoop (25–30g) protein powder
- Whey = creamiest
- Casein = thickest
- Plant protein works but may need more liquid
- ¼–½ cup milk (add slowly)
- Dairy, almond, oat, or soy
- 1–2 tsp sweetener (optional)
- Honey, maple syrup, monk fruit, or stevia
- ½ tsp vanilla extract
- Pinch of salt (enhances sweetness)
Instructions
- Add frozen fruit first to blender or food processor
- Add yogurt, protein powder, vanilla, salt, and sweetener
- Start blending on low, gradually increasing speed
- Add milk slowly until thick but smooth
- Stop and scrape sides as needed
- Blend until soft-serve consistency
👉 Serve immediately for soft-serve
👉 Freeze 30–60 min for scoopable texture
Optional Add-Ins (Post-Blend)
- Crushed dark chocolate
- Peanut butter swirl
- Cookie crumbles
- Cocoa nibs
- Chopped nuts
Flavor Variations
Chocolate Protein Ice Cream
- Add 1 tbsp cocoa powder
- Use chocolate protein powder
Peanut Butter Cup
- Add 1–2 tbsp powdered peanut butter (PB2)
- Swirl in melted dark chocolate
Vanilla Cheesecake
- Use vanilla protein
- Add 1 tbsp cream cheese or cottage cheese
Ultra-High Protein Version
- Replace yogurt with ½ cup cottage cheese
- Add extra ½ scoop protein
Pro Tips
✔ Use very ripe frozen bananas for best texture
✔ Casein protein makes it extra thick
✔ If it freezes solid, let sit 5–10 min before scooping
✔ A food processor gives the thickest result
