Protein Ice Cream

This high-protein ice cream recipe is so thick and creamy, made with just four ingredients, and boasting over 10 grams of protein per serving!

A simple technique that’s just as easy as blending up a protein shake will result in a healthier ice cream option that will save you money at the store and leave you completely satisfied.

This recipe is suitable for many different dietary needs, including low-carb, keto, and diabetic diets.

If you’re looking for a sweet treat to indulge in that also helps you meet your health and fitness goals, you’ll be so glad you found this recipe!

The grocery store freezer is full of pints of HaloTop, Arctic Zero, and other high protein ice cream flavors, and while that’s very convenient, they are also very expensive.

It’s very easy to make homemade ice cream at home, using just four ingredients. Churn it in your ice cream maker or follow the instructions for a no-churn option!

The actual amount of protein in this homemade ice cream recipe will be based on the type of protein powder you choose to mix into it, but no matter how you make it, this protein ice cream is thick, creamy, and delicious!

Homemade ice cream should be for everyone! You might also be interested in making Anabolic Ice Cream, which has even more protein in it or grab our recipe for Sugar Free Ice Cream, which isn’t super high in protein, but is free of added sugar.

Why You’re Going to Love this High Protein Ice Cream Recipe

Economical. You’ll save money making protein ice cream yourself, at home. This recipe makes enough ice cream to share and will cost much less than a pint of protein ice cream at the grocery store. Skip the markups, and make this homemade version instead.

Easy to Customize. This recipe will show you how to make creamy vanilla protein ice cream, which is a perfect place to start! From here you can play with the base flavors, add mix-ins, or use this ice cream in milkshakes or ice cream desserts.

Diet Friendly. This recipe for ice cream made with protein powder and sugar-free sweetener can be a delicious part of any low-carb, high-protein diet plan.

Ingredients in Homemade Protein Ice Cream

Heavy Cream and Whole Milk – We tested this recipe with various amounts of both of these dairy ingredients and found that an equal amount of each resulted in high protein ice cream with the best creamy texture.

Protein Powder – To make vanilla protein ice cream, we’re using Pure Protein Vanilla Cream brand protein powder. This is a whey-based powder that I enjoy the flavor of, but the recipe will work with other brands as well.

Powdered Sweetener – Depending on the sweetness of your protein powder, you may need more or less sweetener. Here I’m adding ¼ cup of Swerve confectioners blend. Other powdered low-carb sugar substitutes to try include Besti allulose sugar replacement, or Lakanto monkfruit and erythritol blend.

Vanilla Extract – Pure vanilla extract gives this ice cream the perfect flavor. You can also try it with vanilla bean paste or other flavor extracts.

How to Make

Start the day before by making sure that the bowl for your ice cream maker has at least 24 hours to freeze solid.

1. In a blender, combine the heavy cream, and whole milk.
2. Then, add the vanilla protein powder, sugar-free sweetener, and pure vanilla extract.
3. Blend the ingredients for about 30 seconds or until the mixture is smooth.
4. Transfer the high protein ice cream base to your ice cream maker, and churn according to the manufacturer’s instructions, until it is thickened and the texture of soft-serve ice cream.
5. Transfer the soft-serve ice cream to a loaf pan and smooth it into an even layer. Wrap tightly with plastic wrap and chill until completely frozen– at least 4 hours.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

How to Store Protein Ice Cream

Store this homemade Protein Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.

Tips for Making This Tasty Protein Ice Cream Recipe

Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.

Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.

Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.

Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.

Use the right sweetener – Because we aren’t cooking or heating the ice cream base, you want to use a powdered sugar substitute. This way the sweetener will fully dissolve into the milk without any problems.

If you aren’t concerned with the amount of carbs or sugar in your protein ice cream, feel free to use regular powdered sugar instead!

Adjust as needed – Taste your ice cream base before adding it to the machine to see if it needs more sweetener. Different protein powders have different amounts of sweetness, so you’ll want to be flexible here. If your protein powder is very sweet, start with no sweetener, and add some at the end if needed.

Is Protein Ice Cream Good For You?

In general, ice cream is a treat that is best enjoyed in moderation. While this recipe creates a tasty homemade ice cream that is low in sugar and calories, it’s still not exactly health food!

That said, protein ice cream is an excellent dessert option that fits in with diabetic, low-carb, and high-protein diet plans quite well.

Can I Make Protein Ice Cream With Vegan Protein Powder?

You can make this recipe with plant-based protein powder such as those made with brown rice or pea protein. The texture may change slightly depending on which type of protein you use.

No Churn Protein Ice Cream Directions

You don’t necessarily need an ice cream maker to make homemade protein ice cream! Here’s how to turn this easy ice cream recipe into a no-churn one:

• Chill a shallow container or a loaf pan in the freezer while you mix the ice cream ingredients in your blender.
• Pour the ice cream mixture into the prepared pan and freeze for 3-4 hours. Stir the ice cream every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.

Protein Ice Cream Add-Ins and Variations

This recipe creates a basic, vanilla protein ice cream that is easy to customize with other flavors and low-carb, high-protein add-ins.

Switch out the vanilla protein powder for chocolate, strawberry, or any other flavor that you love.

Add other flavor extracts, such as cake batter, coffee, or almond extract.

A swirl of peanut butter or almond butter would be amazing in this recipe, or you can stir in chopped nuts.

Sugar-free sprinkles or chocolate chips can also be added during the last two minutes of churning.

Use this homemade protein ice cream to make vanilla milkshakes, sugar free hot fudge sundaes, or homemade ice cream sandwiches!

More Healthier Homemade Ice Cream Recipes

• Frozen Yogurt
• Oat Milk Ice Cream
• Sugar Free Ice Cream
• Banana Ice Cream

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