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Large bowl of several scoops of chocolate and vanilla protein ice cream. Two spoons are beside the bowl.
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5 from 6 votes

Protein Ice Cream

This healthy protein ice cream uses frozen bananas as the base and can easily be made into two different flavors - chocolate or vanilla. It's vegan and you'll love how creamy and delicious it is!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: protein ice cream
Servings: 2
Calories: 160kcal

Ingredients

Chocolate

  • 2 frozen bananas, chopped into chunks
  • ¼ cup dairy-free milk (I used almond milk)
  • 2 Tablespoons almond butter or peanut butter
  • 1 Tablespoon cocoa powder
  • 1 scoop (25 grams) chocolate protein powder (I used Nuzest)
  • ½ Tablespoon chocolate chips or cacao nibs

Vanilla

  • 2 frozen bananas, chopped into chunks
  • ¼ cup dairy-free milk (I used almond milk)
  • 1 scoop (25 grams) vanilla protein powder (I used Nuzest)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ¼ teaspoon cinnamon

Instructions

Chocolate

  • Place bananas, almond milk, almond butter, cocoa powder and protein powder into a food processor or high speed blender.
    Banana, cocoa powder, chocolate protein powder, peanut butter and almond milk in a food processor.
  • Pulse/process until smooth and creamy. This should take about 3-4 minutes. You may need to turn off the motor and stir the mixture a couple times while processing.
    Food processor with blended chocolate protein ice cream base.
  • Add in cacao nibs or chocolate chips (if using) and pulse once more.
  • Spoon ice cream into a bowl and enjoy! If you want to be able to scoop the ice cream you can pour it into a loaf pan lined with parchment and place in the freezer for 2 hours. Once hard, use an ice cream scoop to scoop it out and enjoy. Ice cream can be kept in the freezer for up to 1 month.

Vanilla

  • Place bananas, almond milk, vanilla, cinnamon and protein powder into a food processor or high speed blender.
    Food processor with banana, cinnamon, protein powder and peanut butter.
  • Pulse/process until smooth and creamy. This should take about 3-4 minutes. You may need to turn off the motor and stir the mixture a couple times while processing.
    Blended base in a food processor for the vanilla protein ice cream.
  • Spoon ice cream into a bowl and enjoy! If you want to be able to scoop the ice cream you can pour it into a loaf pan lined with parchment and place in the freezer for 2 hours. Once hard, use an ice cream scoop to scoop it out and enjoy. Ice cream can be kept in the freezer for up to 1 month.

Notes

  • Toppings: Feel free to add your favorite ice cream toppings to this protein ice cream. I love adding chocolate chips, berries and/or nuts. 

Nutrition

Serving: 1/2 of recipe | Calories: 160kcal | Carbohydrates: 29g | Protein: 11g | Fat: 1g | Sodium: 204mg | Potassium: 445mg | Fiber: 3g | Sugar: 14g