Simple No-Churn Vanilla Protein Ice Cream
Make a creamy, high-protein frozen treat without needing an ice cream maker. This 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
- 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 (or milk of choice)
- 1 scoop vanilla protein powder (whey or casein blend works well)
- 2 tablespoons erythritol or preferred zero-calorie sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, combine the Greek yogurt, almond milk, vanilla protein powder, sweetener, vanilla extract, and salt.
- Use a whisk or electric mixer to beat the mixture until it is completely smooth and well combined. You want to eliminate any lumps from the protein powder.
- 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, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly for easier scooping. This step is key for a creamy texture.
- Scoop and enjoy your high-protein dessert.
Notes
- For an even creamier result, use a blend of 1/2 cup Greek yogurt and 1/2 cup cottage cheese (blend the cottage cheese first until completely smooth).
- If you prefer a thicker texture, reduce the almond milk by one tablespoon.
- This recipe is a great base for macro friendly desserts; add mix-ins like sugar-free chocolate chips during the last hour of freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 3
- Sodium: 150
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 22
- Cholesterol: 10