Small-batch Vanilla Protein Ice Cream

5 from 11 votes

High protein healthy ice cream made at home! Can be vegan

Prep Time10

Freeze Time10

Total Time20

Course: Dessert, Snack

Keyword: creami, gluten-free, halo top, ice cream, light, ninja creami, plant-based, sugar-free, vegan

Servings: servings

Calories: 78kcal

1/2 cup (nut) milk (120 g) I used unsweetened almond milk
1/2 cup water (120 g) you can sub a ripe banana and avoid the sweetener below
1 tbsp nut/seed butter (16 g) sub other fat source such as neutral oil, (coconut) cream, (plant) butter, cream cheese / df alternative
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

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 :)

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, freeze and churn by hand: 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!
Or use a Ninja Creami: Whisk together the ingredients (a hand frother works great). If using banana, whisk all the liquid together and chop the banana in. Freeze overnight. Let thaw in room temperature for 5-10 minutes and spin on the light ice cream setting. Respin if necessary. Add mix-ins if you desire. Enjoy!
This recipe makes a whole pint. The nutrition information is based on unsweetened almond milk and 1 tbsp Lakanto sweetener.