Simple No-Churn Vanilla Protein Ice Cream
Make a creamy, high-protein frozen treat without an ice cream maker. This vanilla recipe uses simple ingredients for a guilt-free dessert.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 6 hr 5 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 cup plain Greek yogurt (2% or full fat for best texture)
- 1/2 cup unsweetened almond milk
- 1 scoop vanilla protein powder (whey or casein blend recommended)
- 2 tablespoons granulated sweetener (or to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, combine the Greek yogurt, almond milk, protein powder, sweetener, vanilla extract, and salt.
- Whisk the mixture thoroughly until it is completely smooth and no lumps of protein powder remain. You may use an electric mixer for the smoothest result.
- Pour the mixture into a freezer-safe container, such as a loaf pan or a plastic container with a lid.
- Cover the container tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent ice crystals from forming.
- Freeze for at least 6 hours, or until firm.
- Before serving, allow the ice cream to sit at room temperature for 5 to 10 minutes to soften slightly for easier scooping.
Notes
- For a thicker, richer texture, substitute half of the Greek yogurt with 1/2 cup of frozen cauliflower rice before blending. This adds volume without affecting the flavor much.
- If you are interested in structured eating plans, look into options like weight loss programs for guidance.
- If you prefer a different base, this recipe avoids banana, making it suitable for those avoiding that fruit.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 20
- Cholesterol: 15