13 of the Best Protein Ice Cream Recipes

It used to be almost impossible for me to meet my fitness goals and satisfy my sweet tooth at the same time. But now there’s high-protein ice cream.

This is not a dessert that you can go wrong with. Since I’ve graduated from just slurping my protein powder in a smoothie, I’ve come to appreciate how powder can easily be transformed into other textures.

Powder can become ice cream. It can become the custardy mouthfeel of “soft serve” (that is, if you have an ice cream maker).

High-protein ice cream—now that’s a go-to “treat” for me post-workout, or any time I want a dessert that won’t sabotage all the hard work I’ve put in at the gym.

The 13 Best Protein Ice Cream recipes

1. Vanilla Protein Ice Cream

This creamy dessert marries the richness of Greek yogurt with the delicate sweetness of honey or maple syrup. My version uses a smooth, almond-milk base and two scoops of vanilla protein powder.

It’s a low-sugar, nutrient-dense treat that won’t threaten your bikini body. In fact, it may even help you maintain one.

Ingredients

2 cups of unsweetened almond milk (or any type of milk you prefer)
1 cup of Greek yogurt
2 scoops of vanilla protein powder
1 tablespoon of vanilla extract
2 tablespoons of honey or maple syrup
A dash of salt

Steps

1. Grab a blender and add the almond milk, Greek yogurt, protein powder, vanilla extract, sweetener of choice, and a dash of salt.

2. Blend on high until smooth and well combined.

3. Pour the mixture into an ice cream maker and churn according to the instructions—most will say 20-25 minutes.

4. When the ice cream reaches a soft serve stage, stash it in a freezer-safe container.

5. If you can wait, let it freeze for 1-2 hours before enjoying.

2. Chocolate Chip Protein Ice Cream

There is nothing better than whipping up a batch of my chocolate chip protein ice cream. It combines the creamy sumptuousness of Greek yogurt, the hint of honey, and a healthful, yet classic, combo of unsweetened almond milk and vanilla protein powder.

This not-so-secret health food is not only super easy to make—blend with a hand mixer, pour into a container, and freeze!—but also a delectable nightly treat that keeps me feeling good post-workout and pre-summer body season.

Instructions

1. The recipe has you combine almond milk, vanilla protein powder, and Greek yogurt with a sweetener (if desired), vanilla extract, and a pinch of salt in a blender.
2. You mix it until smooth and pour it into an ice cream maker 
3. You add in the mini chocolate chips
4. Finally, you stop the machine and transfer the (now nearly frozen) ice cream to a container. You put that container in the freezer for a period of time (1 to 2 hours) and then serve.

3. Strawberry Protein Ice Cream

Diving into a bowl of strawberry protein ice cream feels like living the healthy dessert dream. Frozen strawberries, a frozen banana, and vanilla protein powder create a delightful blend of fruity and protein-rich ingredients.

Almond milk guarantees an equally delightful smoothness. This treat is the perfect culmination to any meal—or the ideal snack to dig into at any hour of the day.

Ingredients

1 cup frozen strawberries
1 large frozen banana
1 scoop vanilla protein powder
1/2 cup unsweetened almond milk (or milk of choice)
1/2 teaspoon vanilla extract
1 tablespoon honey or maple syrup (optional, for added sweetness)
1/4 cup Greek yogurt (optional, for creaminess)

Instructions

1. To make the smoothie, place the frozen strawberries, frozen banana, and vanilla protein powder into a high-speed blender.
2. Add the almond milk and vanilla extract. Blend on high until smooth and creamy, scraping down the sides as needed.
3. If it is too thick, add more almond milk until it reaches the desired thickness.
4. Taste the mixture and add the honey or maple syrup if a sweeter flavor is desired.
5. For a smoothie bowl or even more creaminess, add the Greek yogurt and blend until fully incorporated.
6. Serve immediately as a soft-serve treat or transfer to a container and freeze for 1-2 hours for a firmer consistency before serving.

4. Cookies and Cream Protein Ice Cream

I love turning traditional desserts into something that is both healthy and satisfying. This ice cream is made from unsweetened almond milk and vanilla protein powder, plus a good amount of creamy Greek yogurt.

Crushed Oreo cookies are mixed in, adding the ideal amount of crunch for a dessert that skews more toward good-for-you than guilty.

Ingredients

1. Unsweetened almond milk, 2 cups

2. Vanilla Protein Powder, 2 scoops

3. Greek yogurt, 1/2 cup

4. Honey or maple syrup, 2 tablespoons

5. Vanilla extract, 1 teaspoon

6. Oreo cookies, 6, crushed

7. Pinch of salt

Instructions

1. In a blender, mix the almond milk, protein powder, yogurt, sweetener, vanilla extract, and salt. Pour into a shallow container safe for the freezer.
2. Stir in the crushed Oreos and freeze.
3. Stir every 30 minutes for 2-4 hours.
4. Serve.

5. Mint Chocolate Protein Ice Cream

This delightful dessert combines the smooth creaminess of avocados with the deep, chocolatey flavor of protein powder. Just as you can’t taste the avocado in guacamole, you can’t taste it here; this is nothing but chocolate heaven, with a refreshing minty twist.

And by refreshing, I mean it might just be the most refreshing dessert known to humankind.

Ingredients

Almond milk

two scoops of chocolate protein powder

fresh mint leaves

cocoa powder

honey or maple syrup.

Peppermint extract

whole avocado

two cups of ice 

Instructions

1. In a high-speed blender, mix together the almond milk, protein powder, chocolate, mint leaves, cocoa powder, honey or maple syrup (if using), peppermint extract, avocado, and ice.
2. Blend on high until the mixture is smooth and creamy, and the mint leaves and avocado are well incorporated.
3. Taste the mixture. If it could use a bit more sweetness or mint (peppermint extract is essentially mint in liquid form), go ahead and add it now and blend a bit more.
4. When the mixture is to your taste, pour it into a freezer-safe container.
5. Use a spatula to smooth the top.
6. Put the container in the freezer. Let it freeze for 2-3 hours or until it reaches a consistency ice cream can be scooped. If you like, serve with dark chocolate.

6. Peanut Butter Protein Ice Cream

Savor the decadent, whipped delight of peanut butter protein ice cream. Really, this treat is just a frozen version of the basic peanut butter protein shake I often make.

It starts with the usual base of one very ripe banana. The banana is frozen until it’s a solid mass and it’s then blended until fluffy.

Peanut butter naturally has a lot of protein in it, but just to be safe, I add a standard scoop of protein powder to this igloo of goodness.

Ingredients

Take two ripe bananas, slice and freeze them.

Next, you will need two tablespoons of natural peanut butter.

scoop of vanilla protein powder. 

½ cup of unsweetened almond

teaspoon of vanilla extract

tablespoon of honey (or maple syrup, if you prefer) 

a pinch of salt

Instructions

1. Place in a high-speed blender or food processor the sliced bananas (which should be frozen), peanut butter, protein powder, almond milk, vanilla extract, and salt.

2. Place the lid onto the container holding the ingredients and blend them together at high speed until you achieve a smooth and creamy consistency. Use a spatula to help you scrape down the sides of the container if necessary. If the mixture seems too thick to blend properly, add another splash of almond milk and continue blending.

3. Taste the mixture and determine whether or not you want to add a sweetener. Honey or maple syrup would work well, and if you do use them, blend again until fully combined.

4. Pour the ice cream mixture into an airtight container and place it in the freezer for about 2 hours or until it is firm. Serve with a little patience after the ice cream has been frozen.

7. Banana Protein Ice Cream

Whenever I get the urge for a creamy, cool, and refreshing dessert that feels somehow both real and nutritious, I reach for banana protein ice cream. A blend of superripe bananas, protein powder, and almond butter offers flavors that come together in a way that’s hard to describe unless you’ve tasted it.

Cold and smooth doesn’t even begin to cover the texture. Banana ice cream is an experience, and I’m not even halfway through my first pint.

Ingredients

2 bananas that are both ripe and frozen, sliced
1 scoop of protein powder, vanilla-flavored
2 tablespoons of either almond butter or peanut butter
½ teaspoon pure vanilla extract
¼ cup of almond milk (or any milk you prefer)
A tiny bit of salt
Optional: toppings (chopped nuts, chocolate chips, or shredded coconut)

Instructions

1. In a powerful blender (or a food processor), place the frozen banana slices.

2. Add to the blender (or food processor) the vanilla protein powder, one of the butters (almond or peanut), the vanilla extract, the milk, and the salt.

3. Blend on high until the mixture is completely uniform and thick, pausing to scrape the sides and help your blender process efficiently.

4. When the mixture is a “banana nice cream” dream, taste it. Adjust for sweetness and/or consistency by adding more almond milk as necessary.

5. Pour your fringe freeze pops into an appropriate-sized container. These can be popped in the freezer for a couple of hours or until fully firm.

6. Serve

8. Coffee Protein Ice Cream

I found another dessert that I can have in my ice cream repertoire. Coffee protein ice cream combines the flavor of brewed coffee with the creamy smoothness of Greek yogurt.

I can have it nearly every day and not feel bad because an added scoop of vanilla protein powder makes it a frozen treat with an energizing twist.

Components

Take 2 cups of coffee

 1 cup of almond milk 

1 cup of Greek yogurt.

a scoop of vanilla-flavored protein powder.

a tablespoon of instant coffee granules

add 1 teaspoon of vanilla extract

a pinch of salt. Blend everything together into a creamy concoction.

Instructions

1. In a large bowl add the coffee as well as the almond milk, the yogurt, the protein powder,
2. Wisk the mixture
3. Put into an ice cream maker and churned according to the manufacturer’s instructions—an essential step to achieve the light, airy texture of the finished product.
4. If you don’t have an ice cream maker, you can achieve equally delicious results using a mixture in a shallow dish placed in the freezer. Stir the mixture every 30 minutes until it is frozen and creamy.
5. For a soft-serve texture, serve the mixture right away. If you’re looking for a firmer texture, put the mixture into an airtight container and stash it in your freezer for 1-2 hours.

9. Salted Caramel Protein Ice Cream

Salted caramel protein ice cream is a nutritional powerhouse and a tasty cool treat. Blending unsweetened almond milk with vanilla-protein powder and sugar-free caramel syrup, this ice cream is packed with nutrients and protein.

I guarantee you will enjoy the combination of almond butter, which lends just-enough-creaminess and earthiness, and sea salt, which pushed the flavors over the top when you serve it.

Ingredients

One cup of unsweetened almond milk
One scoop of vanilla protein powder
Two tablespoons of sugar-free caramel syrup
0.5 teaspoon of sea salt
One tablespoon of almond butter
One teaspoon of vanilla extract
Two tablespoons of erythritol or preferred sweetener
Optional: 0.25 teaspoon of xanthan gum (for creaminess)

Instructions

1.In a blender, mix together the almond milk, protein powder, syrup, and other flavorings. Blend until you have a completely smooth mixture.

2. If you’d like your ice cream even creamier, add the xanthan gum to the base and blend it in.

3. Pour the mixture into an ice cream maker and churn until it’s thick enough that you could use a spoon to turn it over. Transfer to an airtight container and freeze until firm.

5. Serve poured into bowls or onto cones and enjoy your homemade protein-packed salted caramel ice cream!

10. Blueberry Protein Ice Cream

When I desire a delectable yet protein-rich reward, I reach for blueberry protein ice cream. This delightful dessert is made with nature’s candy—frozen blueberries, so packed with flavor and nutrients that their appeal is beyond compare.

The foundational ingredient is creamy Greek yogurt, blended until smooth with a scoop of vanilla protein powder. A drizzle of honey and a splash of vanilla extract provide just the right amount of sweetness to make this treat a harmonious balance of flavor and nutrition—ice cream perfection.

Ingredients

2 cups frozen blueberries
1 cup Greek yogurt
1 scoop vanilla protein powder
2 tablespoons honey or agave syrup
1 teaspoon vanilla extract
1/2 cup unsweetened almond milk

Instructions

1. Put all the above ingredients into your blender.

2. Pulse the blender and then use the smoothie setting (or blend on high) to get the mixture really smooth.

3. If you’d like a slightly more spoonable treat, add a bit more almond milk so your mixture is slightly thinner.

4. Spoon the mixture into a freezer-safe container, cover with a lid (or plastic wrap), and put it in the freezer.

5. Every half hour for about 2-3 hours, take your container out of the freezer and give its contents a good stir. Afterwards, at the end of the 2-3 hours, you should have a thick, frozen treat you can eat with a spoon.

11. Coconut Protein Ice Cream

Coconut protein ice cream is a blissful, guilt-free indulgence that I wholeheartedly recommend. It begins with full-fat coconut milk and almond milk, and just a smidgen of coconut sugar.

Then it enters a magic realm of utterly divine, protein-packed creaminess. Ingredients like vanilla protein powder, vanilla extract, and a mere whisper of salt turn this “ice cream” into a coconut lover’s dream.

Ingredients:

1 can of coconut milk, full-fat
1 cup of unsweetened almond milk
1/4 cup of coconut sugar or another sweetener
2 scoops of vanilla protein powder
1 tsp of vanilla extract
A pinch of salt
1/2 cup of unsweetened shredded coconut
Optional: 1 tbsp of coconut oil (for creaminess)
Optional: 1/4 cup of chopped nuts or chocolate chips 

Instructions

1. Combine the following in a blender: 1 can (13.5 oz) coconut milk, 2 cups almond milk, 1/2 cup coconut sugar, 2 scoops vanilla protein powder, 2 tsp vanilla extract, and 1/2 tsp salt. Blend.
2. Pour this glorious mixture into a saucepan and heat over medium, stirring occasionally, until warm, at which point you check that the sugar is dissolved. Do. Not. Boil. Remove from heat.
3.  Add 1 cup of shredded unsweetened coconut (and a few teaspoons of coconut oil, which is optional) to the mix and stir until combined. The mix should be room temp or close to it before the next step. 
4. Freeze the mixture
5. Every half hour for about 2-3 hours, take your container out of the freezer and give its contents a good stir. Afterwards, at the end of the 2-3 hours, you should have a thick, frozen treat you can eat with a spoon.

12. Mocha Protein Ice Cream

I absolutely adore Mocha Protein Ice Cream! It’s one of my absolute favorites.

I love the combination of almond milk, chocolate protein powder, and instant coffee that forms the base of this recipe. It gives the ice cream a rich coffee flavor that pairs perfectly with the Greek yogurt.

This protein-packed delight hits the spot.

Ingredients

2 cups unsweetened almond milk
1 scoop of chocolate protein powder
2 tablespoons unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon vanilla extract
2 tablespoons honey or maple syrup (optional; for sweetness)
Pinch of salt
1/2 cup Greek yogurt

Ingredients

1. In a blender, combine the almond milk, chocolate protein powder, cocoa powder, instant coffee granules, vanilla extract, and honey or maple syrup (if using).

2. Blend until completely smooth.

3. Add in the Greek yogurt and blend until well incorporated.

4. Pour into an ice cream maker and follow the manufacturer’s instructions for churning.

5. Transfer to an airtight container and freeze for a few hours to allow it to set before serving.

13. Pumpkin Spice Protein Ice Cream

I love creating a creamy, dreamy dessert that stars the flavors of fall using an unexpected ingredient—pumpkin puree. Whipped together with something that, in a pure protein form, is good for you—vanilla protein powder—this ice cream can’t help but be nutritious.

Components

1. Almond Milk (or milk of your choice) 1 cup

2. Pumpkin Puree:  1 cup

3. Protein Powder: 2 scoops of vanilla protein powder.

Instructions

1. Combine almond milk, pumpkin puree, vanilla protein powder, sweetener, pumpkin pie spice, vanilla extract, and a pinch of salt in a blender.
2. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn for about 20-25 minutes until it reaches soft serve consistency.
4. Transfer to an airtight container and freeze for a couple of hours.
5. When you’re ready to enjoy, scoop out some of your homemade pumpkin spice protein ice cream.