Got a tub of protein powder in the cupboard and fancied something sweet? Then protein ice cream is one of the easiest recipes to make yourself. All you need is a freezer, a blender or hand blender and a handful of ingredients, and you can decide exactly what goes into it. Below is the basic recipe, plus answers to the questions most people have about the flavour, texture and storage.
How do you make protein ice cream?
You make protein ice cream by blending a frozen banana, a scoop of protein powder and some yoghurt until smooth, then leaving the mixture to set in the freezer for a few hours. Give it a quick stir every hour during those first few hours; this will keep it creamy rather than turning it into a hard block.
The frozen banana is the base: it naturally gives a soft, creamy texture without the need for cream or lots of sugar. The protein powder determines the flavour (vanilla, cocoa or plain) and adds body. Yoghurt and a splash of milk or plant-based drink make the mixture blendable. From there, it’s mainly a matter of patience and stirring every now and then.
Recipe: protein ice cream with protein powder
This basic recipe makes one generous portion and works with both whey and vegan protein powder. If you’re using a flavoured powder, you won’t need any extra sweetener.
Ingredients:
- 1 frozen banana, chopped
- 1 scoop (approx. 30 g) protein powder, vanilla or plain
- 70 ml yoghurt (Greek yoghurt or a plant-based alternative)
- 20 ml milk or plant-based drink
- Toppings of your choice
Here’s how to make it:
- Blend the banana, protein powder, yoghurt and plant-based drink until you have a smooth, thick mixture. If it’s too thick, add a little more plant-based drink bit by bit.
- Spoon the mixture into a sealable container and place it in the freezer for about 4 hours.
- Give the ice cream a good stir every hour during those first four hours. This will keep breaking up the ice crystals and prevent it from turning into a hard block of ice.
- If the ice cream has gone rock-hard after being stored for a while, leave it on the worktop for 5 to 10 minutes before serving.
- Top with cinnamon, cocoa nibs or fresh fruit, for example.
Why add protein powder to your ice cream?
A scoop of protein powder increases the protein content of a dessert without compromising on flavour. This gives your dessert a little more protein than a standard scoop of ice cream – no more, no less. Protein contributes to the maintenance of muscle mass. That makes a scoop of powder a logical addition for anyone who exercises or is mindful of their protein intake.
How much protein you need each day depends on your weight and how active you are. You can read more about this in ‘How much protein do you need each day?’. If you want to know what to look out for when choosing a protein product, ‘Protein shakes: what to look out for’ will help you on your way.
Please note: a scoop in a dessert is no substitute for a proper meal. Think of it as a tasty way to make a dessert just that little bit more filling, one that still fits your usual eating pattern.
Which flavours and toppings go well with it?
Almost anything. The basic recipe is neutral enough to go in any direction, so you can vary it mainly with your powder, fruit and toppings.
- Chocolate: use a cocoa protein powder and finish with cocoa nibs or a spoonful of dark cocoa.
- Berries: mix in a handful of frozen strawberries or blueberries for a fresh, fruity version.
- Peanut butter: just before freezing, stir a spoonful of peanut butter into the mixture for a creamy swirl.
- Cinnamon and nuts: a pinch of cinnamon and some chopped nuts add a bit of bite and warmth.
Fancy it extra creamy? Half a ripe avocado or an extra spoonful of Greek yoghurt makes the texture even richer, without overpowering the flavour.
Variations
These combinations work just as well with a scoop of protein powder:
- Mint-chocolate Blend a frozen banana until smooth with a cocoa-flavoured protein powder (whey or vegan) and a few fresh mint leaves; a handful of spinach adds a natural green colour without affecting the taste.
- Banana, peanut butter and walnut Blend a frozen banana with a scoop of neutral or whey protein powder, a spoonful of peanut butter and some walnuts to form a thick mixture; finish with a pinch of grated coconut.
Frequently asked questions about protein ice cream
Which protein powder is best to use?
Both whey and vegan protein powder work well. Whey mixes very smoothly and provides a neutral, creamy base. A plant-based powder made from peas or fava beans gives a little more body. For ice cream, it’s easiest to choose a powder with a vanilla or cocoa flavour, as this adds flavour straight away. A plain powder works too – just add some vanilla, honey or extra fruit yourself.
Can you make protein ice cream without dairy?
Yes. Use a vegan protein powder, a plant-based yoghurt (coconut or soya-based) and a plant-based drink instead of milk. The rest of the recipe remains the same. The frozen banana provides the creaminess anyway, so dairy isn’t essential.
How do you make protein ice cream creamy rather than like an ice lolly?
The trick is in the stirring. By giving the mixture a quick stir every hour for the first four hours, you break up the ice crystals and keep the texture soft. A well-frozen banana helps too, as does a small splash of extra yoghurt. If you’re keeping it for longer, let it warm up on the worktop for a moment before serving.
How long can you keep homemade protein ice cream?
It will keep in the freezer for a few days in a sealable container. It tastes best and is creamiest when fresh, within the first day. After that, it becomes harder and you’ll need to let it stand for a moment before scooping it out. Do not refreeze defrosted ice cream.
Give it a go yourself
For this ice cream, choose the protein powder that suits you best. Go for a classic, creamy base with a powder from the whey range, or keep it entirely plant-based with the vegan protein, such as the vegan vanilla, which adds flavour to this recipe straight away. Both work in exactly the same recipe, so it’s purely a matter of personal preference.
