Creamy, smooth, and packed with protein, this vanilla protein ice cream is a simple homemade dessert that can help you reach your daily protein goals. It takes about 10 minutes to prepare, then just freeze and enjoy.
Prep Time
- Prep Time: 10 minutes
- Freeze Time: 2–4 hours
- Total Time: About 2 hours 10 minutes
- Servings: 4
Ingredients
For the Ice Cream
- 2 cups plain Greek yogurt, full-fat or low-fat
- 1 cup unsweetened almond milk
- 2 scoops vanilla protein powder, about 60g
- 2 tablespoons powdered erythritol or your favorite sweetener
- 1 teaspoon pure vanilla extract
- ¼ teaspoon xanthan gum, optional
- Pinch of salt
Optional Mix-Ins
- Sugar-free white chocolate chips
- Fresh strawberries
- Blueberries
- Chopped almonds
- Crushed pecans
- Unsweetened coconut flakes
Instructions
Step 1: Blend the Ingredients
Add the Greek yogurt, almond milk, vanilla protein powder, sweetener, vanilla extract, xanthan gum, and salt to a blender or food processor.
Blend for 30–60 seconds, or until the mixture is completely smooth and creamy.
Step 2: Taste and Adjust
Taste the mixture before freezing. If you prefer a sweeter ice cream, add another tablespoon of sweetener and blend again.
Step 3: Freeze
Pour the mixture into a freezer-safe container.
Cover tightly and freeze for 2–4 hours.
Step 4: Stir for a Creamier Texture
After the first hour, remove the container and stir the mixture well with a spoon or whisk.
If possible, repeat this once more after another hour. This helps break up ice crystals and gives the ice cream a smoother texture.
Step 5: Serve
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
Add your favorite toppings or mix-ins and serve immediately.
Tips for the Best Protein Ice Cream
- Use a good-quality vanilla whey or whey-casein blend for a creamy texture.
- Xanthan gum can help reduce ice crystals and keep the ice cream smooth.
- Full-fat Greek yogurt gives the richest texture.
- Chill the mixture before freezing for better results.
- Do not add too much xanthan gum, as it can make the mixture overly thick.
- Store the ice cream in an airtight container to help prevent freezer burn.
Flavor Variations
Chocolate Vanilla Swirl
Add 1 tablespoon of unsweetened cocoa powder to the mixture. Blend well, then swirl in a little extra cocoa mixture before freezing.
Berry Vanilla
Fold in ½ cup of fresh blueberries or chopped strawberries before freezing.
Vanilla Almond
Add 2 tablespoons of chopped roasted almonds and a few drops of almond extract.
Cinnamon Vanilla
Mix in ½ teaspoon of ground cinnamon for a warm, lightly spiced flavor.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
For the best texture, let it sit at room temperature for 5–10 minutes before serving.
Nutrition Per Serving
- Calories: 170
- Protein: 22g
- Carbohydrates: 7g
- Fat: 5g
- Fiber: 1g
- Sugar: 4g
Nutrition values are approximate and may vary depending on the protein powder and other ingredients used.
This vanilla protein ice cream is creamy, satisfying, and easy to make. With Greek yogurt and protein powder, it makes a great dessert, post-workout snack, or simple cold treat. The basic vanilla flavor also gives you plenty of room to add berries, nuts, chocolate, or your favorite toppings.
