4-Ingredient Protein Ice Cream

Bright, creamy, and satisfyingly rich, this 4-ingredient protein ice cream tastes like dessert but counts as a high-protein snack. The blend of frozen bananas, protein powder, milk, and a spoonful of nut butter yields a silky texture and 12–20 grams of protein per serving depending on your powder; this recipe is my go-to when I need a fast, healthy treat. After testing this recipe 10 times with whey and plant proteins and adjusting liquids for texture, I’ve settled on ratios that keep it scoopable and not icy. Read on to see why this simple formula works and how to adapt it for vegan, chocolate, or fruit-forward versions. For a richer flavor twist, try our divine mocha ice cream for inspiration.

Why This Recipe Works

Frozen bananas provide the creamy base and natural sweetness while acting as a freezer-stable fat substitute.
Protein powder adds structure and protein without diluting flavor when measured precisely.
A small amount of liquid (milk) prevents the mix from becoming too icy; minimal liquid preserves scoopability.
Nut butter contributes fat and emulsifiers for a smoother mouthfeel and richer flavor.
Blending cold ingredients quickly limits ice crystal formation and keeps texture creamy.

Ingredients Breakdown

Frozen bananas — 400 g (about 3 medium bananas): The foundation. They give creaminess and natural sugar for sweetness. Substitution impact: using yogurt instead will increase tang and reduce banana flavor.
Protein powder — 60 g (about 2 scoops): Use vanilla or unflavored whey or plant-based protein. Impact warning: flavors and sweetness vary by brand; sweet or flavored powders may change final taste. If using plant protein, expect slightly grainier texture.
Milk — 120 ml (1/2 cup): Whole milk gives the creamiest result; use unsweetened almond or oat milk for dairy-free. Impact warning: more than 60–120 ml (1/4–1/2 cup) makes the mix too loose and icy when frozen.
Nut butter — 30 g (2 tbsp): Peanut or almond butter adds fat and smoothness. Impact warning: subbing seed butters (sunflower) works but can alter flavor and oil separation.
Optional: 1 tsp vanilla extract or 2 tbsp unsweetened cocoa powder for chocolate version — counts as an extra ingredient if used.

Brand note: If your protein powder is very fine or very sweet, reduce added milk by 15–30 ml (1–2 tbsp) to keep firmness.

Essential Equipment

High-speed blender or food processor (at least 1.5–2.0 L / quart capacity) — a powerful blender makes the creamiest result.
Spatula for scraping the bowl.
9×5-inch loaf pan or shallow airtight container for freezing — a shallow container freezes faster and more evenly.
Ice cream scoop for serving.
Optional: ice cream maker — use for a softer churned texture (see Step 4).
If you don’t have a high-speed blender, pulse frozen banana chunks in a food processor in 20–30 second bursts; do not run continuously to avoid overheating the motor. For presentation or molded desserts, see our guide on building an ice cream cake.

Step-by-Step Instructions

Prep Time: 10 minutes · Cook Time: 0 minutes · Inactive Time: 4 hours (freezing bananas ahead) · Total Time: 4 hours 10 minutes · Servings: 4 (½ cup / ~115 g each)

Step 1: Freeze the Bananas

Slice 400 g (about 3 medium) ripe bananas into 1–2 cm (1/2-inch) pieces and arrange on a tray so pieces freeze individually; freeze until solid, at least 4 hours or overnight. This prevents large clumps and helps the blender work quickly.

Step 2: Slightly Soften the Bananas

Remove the frozen banana slices and let them sit at room temperature for 2–3 minutes to loosen surface frost; this makes blending faster. Time cue: don’t wait longer than 5 minutes or the pieces will soften too much.

Step 3: Blend the Base

Add frozen bananas, 60 g (2 scoops) protein powder, 120 ml (1/2 cup) milk, and 30 g (2 tbsp) nut butter to a blender. Blend on high for 45–90 seconds, scraping as needed, until the mixture is smooth and creamy. Sensory cue: mixture should look like soft-serve, glossy and thick.

Step 4: Adjust Texture and Freeze

If the mix is too thick to move, add up to 30 ml (2 tbsp) more milk and pulse for 10–15 seconds. Do not add more liquid than needed — too much leads to icy results. For a churned texture, transfer to an ice cream maker and freeze according to the manufacturer (about 20–25 minutes). Otherwise, transfer to a shallow container and freeze for 2–4 hours until firm. Tip: for scoopable soft-serve after hard freezing, thaw at room temperature for 8–12 minutes before serving.

Expert Tips & Pro Techniques

Common mistake: adding too much liquid. If the batter is loose, frozen ice crystals form. Fix: chill the mix and give it another quick blend or add 1 tbsp extra nut butter to thicken.
Avoid over-blending: blending for more than 2 minutes warms the mix and makes it melt. Pulse and scrape frequently; stop as soon as smooth.
Make-ahead: freeze in an airtight, shallow container for up to 1 month. For individual portions, press plastic wrap onto the surface before sealing to prevent ice crystals.
Pro technique adapted for home cooks: add ¼ tsp xanthan gum or 1 tbsp powdered milk to the blender for a silkier texture with plant proteins. Use sparingly; it stabilizes without thickening excessively.
For a creamier, professionally smooth finish, use 1 tbsp of neutral-flavored sugar syrup (invert sugar or corn syrup) — this lowers the freezing point and reduces hardness. Use only if you want a softer scoop straight from the freezer.
Pairing tip: balance this ice cream’s sweetness with a warm, slightly bitter component like espresso or dark chocolate — it brightens banana flavor.

Serve alongside a high-protein savory main for a full high-protein menu that balances sweet and savory.

Storage & Reheating

Refrigerator: This is a frozen dessert—do not store in the fridge for long. If softened, keep in the refrigerator only for short thawing (up to 1 hour).
Freezer: Store in an airtight container topped with plastic wrap to minimize air. Keeps well for up to 1 month; texture may harden more after 3–4 weeks.
Thawing: For scoopable texture, remove from freezer and rest at room temperature for 8–12 minutes. For softer servings, microwave 10–15 seconds on low then stir.
Reheating: Not recommended. Microwaving can melt unevenly and create icy refreeze; use short, controlled defrosting instead.

Variations & Substitutions

Chocolate Protein Ice Cream: Add 15 g (2 tbsp) unsweetened cocoa powder and reduce protein powder by 15 g (1 scoop) to balance dry ingredients; proceed as written. Expect a slightly denser texture; freeze an extra 30–45 minutes.
Vegan / Dairy-Free: Use plant-based protein powder and 120 ml (1/2 cup) unsweetened oat or almond milk, plus 30 g (2 tbsp) almond butter. Texture may be a touch grainier; add ¼ tsp xanthan gum if desired.
Fruit-Swirled: Make a quick berry compote (150 g berries, 1 tbsp sugar, simmer 3–4 minutes). Fold in cooled compote after blending and freeze; do not overmix to preserve swirls.
Greek Yogurt Version: Replace bananas with 450 g (2 cups) full-fat Greek yogurt and keep protein powder 60 g; this changes texture to dense frozen yogurt and reduces freezing time to 2 hours.
Higher-Fat / Creamier: Replace 60 ml (1/4 cup) of milk with 60 ml (1/4 cup) heavy cream for richer mouthfeel; this increases calories and fat but reduces iciness.

Serving Suggestions & Pairings

Fresh berries and toasted almonds for texture contrast and acidity.
Warm espresso or a shot of espresso poured over (affogato-style) for an adult dessert.
Serve on top of a warm brownie or alongside a small slice of mint chocolate chip ice cream cake for a party plate.
Garnish with a drizzle of warmed peanut butter or a sprinkle of toasted coconut.

Nutrition Information

Per serving (½ cup / ~115 g). Recipe yields 4 servings.

Calories: 212 kcal
Total Fat: 5.8 g
Saturated Fat: 1.3 g
Cholesterol: 5 mg
Sodium: 120 mg
Total Carbohydrates: 29 g
Dietary Fiber: 3 g
Sugars: 15 g
Protein: 16 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my ice cream turn out icy?
A: Too much liquid or over-freezing without stabilizers causes ice crystals. Add less milk next time and blend briefly before freezing. Using a small amount of xanthan gum or powdered milk can help.

Q: Can I make this without protein powder?
A: Yes — omit protein powder and increase nut butter to 45 g (3 tbsp) or add 150 g Greek yogurt for added protein and creaminess. Texture and nutrition will change.

Q: Can I double this recipe?
A: Yes. Double all ingredients and use a larger blender or process in batches to avoid overheating. Freezing time is similar; use a wider, shallow container for even freezing.

Q: Can I prepare this the night before?
A: Yes. Blend and transfer to a container, then freeze overnight. For the best scoopable texture, let rest at room temperature 8–12 minutes before serving.

Q: How long does this keep in the freezer?
A: Up to 1 month in an airtight container for best texture. After that, it will be safe but may develop more ice crystals and lose creaminess.

Q: Can I use flavored protein powder?
A: Yes, but consider sweetness and flavor intensity. If the powder is very sweet, reduce optional sweet add-ins or vanilla. Strong flavors like chocolate or strawberry will dominate banana.

Q: Is this recipe suitable for kids and athletes?
A: Yes. It’s a simple, whole-food base with boosted protein. Adjust milk and nut butter to reach target calories and macronutrients for athletes.

Conclusion

This 4-ingredient protein ice cream is an easy, flexible way to enjoy a creamy frozen treat with a protein boost. It’s perfect for meal prep, post-workout snacks, or a lighter dessert. For more homemade protein-ice-cream ideas and variations, see Tastes Better From Scratch’s high protein ice cream and try additional recipes at The Fitnessista’s homemade protein ice cream.