Easy Protein Ice Cream
High protein healthy ice cream made at home! Can be vegan
Servings: 3 servings (100 g)
Calories: 88kcal
Equipment
- Blender or food processor
- Ice cream machine (optional) see notes how to get around
Ingredients
- 1/2 cup (nut) milk (120 g)
- 1/2 cup water (120 g) you can sub a ripe banana and avoid the sweetener below
- 1 tbsp nut/seed butter (16 g)
- 1-2 tbsp sugar or granulated sweetener (12-24 g) adjust to taste, I used lakanto sweetener
- 1 scoop vanilla protein powder (30 g) not unsweetened, I used whey protein but you can use plant-based
- 1/4 tsp xanthan gum optional, but will make your ice cream extra creamy
Instructions
- Add everything in a blender and blend until completely smooth.
- Churn in an ice cream machine per machine instructions. See notes if you don't have an ice cream machine.
- Eat like you would light ice cream, thaw for 5-10 min before scooping, etc. Keep any leftovers frozen for reasons that be obvious :)
Notes
- How to make this without an ice cream machine: Make the cream from step#1 and pour it into ice cube molds, refreeze. When ready to consume take however many cubes you want and blend it into soft serve. It is AMAZING.
- Alternatively, make the cream from step#1 and pour it into a container and freeze for a few hours, taking it out every 30 min to churn by hand to prevent ice crystals forming. Enjoy!
- This recipe makes a whole pint. The nutrition information is based on 1% cow milk. I wrote it as if anyone will make the sensible decision to have 1/3 of the thing, but we all know you'll finish it, which will be 265 cal per pint. Top with toppings or stir in mix-ins before freezing. The possibilities are legit endless!
Nutrition
Calories: 88kcal