Protein Powder Ice Cream — High-Protein No-Churn Recipe

Cold, creamy, and surprisingly rich — this protein powder ice cream tastes like a treat, not a supplement. Protein powder ice cream slips protein into a frozen dessert without a chalky finish. I developed this version after testing it 10 times with whey, pea, and blended protein to find the smoothest texture and best sweetness balance. The result is a no-churn base that freezes firm but scoopable, and it holds mix-ins well. Read on for why the texture works, how to avoid icy crystals, and a step-by-step method you can make tonight.

Why This Recipe Works

Protein stabilizes the custard-like base and improves scoopability when balanced with fat from cream or Greek yogurt.
A small amount of alcohol or glycerin lowers freezing point and prevents rock-hard texture.
Using a combination of powdered and liquid sweetener reduces graininess from the protein powder.
Whipping the base adds air so the ice cream stays creamy without an ice cream maker.
Chilling the base thoroughly before freezing shortens freeze time and reduces ice crystals.

Ingredients Breakdown

360 ml (1½ cups) heavy cream — Provides fat for richness and smooth mouthfeel. For lower fat, split with whole milk but texture will be softer.
240 ml (1 cup) whole milk — Keeps the base pourable; use full-fat for best texture.
200 g (2 scoops, about 1 cup) vanilla whey or plant-based protein powder — Adds protein and flavor. Use a neutral, finely milled powder for best texture.
- Substitution impact: If using a gritty powder, the final texture will be slightly grainy.
170 g (¾ cup) Greek yogurt (full-fat) — Adds creaminess and tang; helps body without extra fat.
- You can substitute coconut yogurt for dairy-free, but flavor and freezing point change.
80 g (½ cup) granulated sugar or 60 g (¼ cup) honey + 20 g (2 tbsp) sugar — Sweetens and affects freezing; liquid sweeteners lower freezing point more.
1 tsp (5 g) vanilla extract — Flavor anchor.
2 tbsp (30 ml) vodka or 1 tbsp (15 ml) light corn syrup — Optional; prevents overly hard freezing. Use alcohol if serving to adults.
Pinch of fine sea salt — Enhances overall flavor.
Optional mix-ins: 60 g (¼ cup) dark chocolate chips, chopped fruit, or swirled peanut butter. Fold in after partially frozen so mix-ins distribute evenly.

Brand note: If you use a coarse protein powder, process it briefly in a food processor to improve mouthfeel. If using kosher salt brands, use Diamond Crystal as measured; Morton’s is about twice as dense.

Essential Equipment

Medium mixing bowl and whisk — For blending base.
Electric hand mixer or stand mixer (or a jar and vigorous shaking) — Whips air into base for creaminess.
1.2 L (about 1.5 quart) loaf pan or airtight plastic container — Shape and volume control the freeze.
Fine-mesh sieve — To remove lumps from the protein powder and ensure silky texture.
Spatula and measuring scale (recommended) — For precise measurements.
Thermometer (optional) — Helpful if tempering mix-ins or checking chilled temperature.

If you don’t have an electric mixer, pour the base into a wide jar and shake vigorously for 1–2 minutes, then place in freezer and stir every 30 minutes for the first 2 hours.

Prep Time: 15 minutes; Cook Time: 0 minutes; Inactive Time (freeze): about 4 hours; Total Time: about 4 hours 15 minutes; Servings: 4 servings (each ~120 g / ½ cup).

Step 1: Sift and Combine Dry Ingredients

Weigh 200 g (about 1 cup) protein powder and sift it into a bowl to remove lumps. Add 80 g (½ cup) granulated sugar and a pinch of fine sea salt. Stir briefly to combine, 20–30 seconds.

Step 2: Mix the Liquids

In a separate bowl, whisk 360 ml (1½ cups) heavy cream, 240 ml (1 cup) whole milk, 170 g (¾ cup) Greek yogurt, 1 tsp (5 ml) vanilla extract, and 2 tbsp (30 ml) vodka or 1 tbsp (15 ml) corn syrup until smooth, about 30–45 seconds.

Step 3: Temper and Blend

Slowly pour about 60 ml (¼ cup) of the liquid into the dry mix while whisking to create a smooth paste, about 20 seconds. Then whisk in the remaining liquid until fully combined. Do not dump all liquid at once — this prevents lumps.

Step 4: Whip for Air and Silkiness

Use an electric mixer on medium speed to whip the mixture for 1–2 minutes until slightly thickened and airy. If using a jar, shake for 1–2 minutes and then whisk by hand for 30 seconds. The mixture should coat the back of a spoon.

Step 5: Strain for Smooth Texture

Push the mixture through a fine-mesh sieve into a clean container to remove any remaining bits. Scrape the sieve with a spatula; total time about 1–2 minutes.

Step 6: Chill the Base

Cover and chill the base in the refrigerator until very cold, at least 30–45 minutes, ideally 1 hour. Cold base shortens freeze time and reduces ice crystals.

Step 7: Freeze and Fold

Pour the chilled base into a 1.2 L (1½-qt) loaf pan or airtight container. Freeze for 60 minutes, then remove and stir vigorously with a fork to break ice crystals. Repeat every 30–60 minutes for the next 2 hours until the texture is soft-serve (3–4 total stirs).

Step 8: Add Mix-Ins and Firm Up

When texture is soft-serve (about 2–3 hours in), fold in 60 g (¼ cup) chocolate chips or swirls of peanut butter. Smooth the top, press a sheet of parchment onto the surface to prevent ice crystals, and freeze until firm, about 1–2 more hours.

Step 9: Serve

Scoop after a final 10-minute rest on the counter to soften. Serve 120 g (½ cup) portions with optional toasted nuts or a drizzle. If stored frozen longer than a week, transfer to refrigerator for 15 minutes before scooping to lessen hardness.

Expert Tips & Pro Techniques

Use finely milled protein powder for the smoothest mouthfeel. If yours is coarse, blitz 10–15 seconds in a dry blender.
Common mistake: freezing the base warm. Always chill the base fully before the freezer to avoid large ice crystals.
For extra creaminess, substitute 60 ml (¼ cup) of the milk with sweetened condensed milk — reduces freezing point and adds silk.
Make-ahead: Freeze the ice cream up to 3 weeks. For best texture, make up to 24 hours ahead and remove 10–15 minutes before serving.
Professional technique adapted for home: Rapid chilling. Place the covered base in an ice bath after mixing to knock down the temperature quickly before refrigerating.
Flavor balance tip: If your protein powder is very sweet, reduce sugar by 25–50 g (2–4 tbsp) and taste before freezing. Sweetness concentrates when frozen.
Avoid scooping with a warm spoon; run a metal scoop under hot water and dry between scoops for cleaner portions.

Storage & Reheating

Refrigerator: This ice cream must remain frozen; it does not store in the refrigerator. If thawed, keep in refrigerator for up to 24 hours but texture will change.
Freezer: Store in an airtight container with parchment pressed to the surface to prevent ice crystals. Keeps well for up to 3 weeks; quality declines after that.
Reheating: Do not microwave. To soften, transfer to the refrigerator for 10–15 minutes for scoopable texture, or let sit at room temperature for 5–10 minutes before serving.

Variations & Substitutions

Vegan / Dairy-Free Version: Use 360 ml (1½ cups) full-fat coconut cream and 240 ml (1 cup) almond milk, plus plant-based protein powder. Expect a slight coconut flavor and softer freeze; add 1 tbsp (15 ml) vodka to firm up.
Lower-Fat Version: Replace 360 ml heavy cream with 180 ml (¾ cup) heavy cream + 180 ml (¾ cup) whole milk. Texture will be lighter and slightly icier.
Chocolate Protein Ice Cream: Replace 1 tbsp (7 g) of protein powder with 15 g (2 tbsp) unsweetened cocoa powder; increase sugar by 10–15 g (1 tbsp) if needed.
Fruit-Swirled Version: Puree 150 g (1 cup) berries with 1 tbsp (15 g) sugar; spoon in swirls when the base is soft-serve. Keep the same freeze time.
High-Protein Boost: Add 30 g (1 scoop) extra protein powder and reduce milk by 30–45 ml (2–3 tbsp) to maintain thickness; expect a firmer, slightly chalkier texture.

Serving Suggestions & Pairings

Garnish with toasted almonds and a drizzle of dark chocolate for texture contrast.
Serve alongside fresh berries or a warm espresso for a dessert course. Try pairing with our bright cranberry ice cream for a flavor swap.
For a decadent treat, sandwich a scoop between two thin cookies to make an ice cream sandwich; see a similar assembly in our ice cream cake guide.
Looking for a mocha flavor? Fold in espresso powder and check our divine mocha version for inspiration.

Nutrition Information

Serving size: 120 g (½ cup). Recipe yields 4 servings.

Per serving (estimates):

Calories: 210 kcal
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 65 mg
Sodium: 85 mg
Total Carbohydrates: 16 g
Dietary Fiber: 0.5 g
Sugars: 13 g
Protein: 12–18 g (depends on protein powder)

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: Most likely the base wasn’t cold enough before freezing or it had too little fat or sugar. Chill the base thoroughly and use some cream or a liquid sweetener to lower the freezing point.

Q: Can I make this without eggs?
A: Yes — this recipe is egg-free. The Greek yogurt and whipped cream provide body and stability instead of eggs.

Q: Can I double this recipe?
A: Yes, you can double it, but use a larger container and allow more freeze time. Stirring intervals should remain the same; you may need an extra 30–60 minutes of active folding.

Q: Can I prepare this the night before?
A: Yes — prepare the base and chill it in the refrigerator overnight. Freeze and follow the stir schedule the next day. This is a good make-ahead strategy.

Q: How long does this keep in the freezer?
A: Stored airtight with parchment on the surface, it holds best for up to 3 weeks. After that the texture becomes noticeably icy.

Q: Can I use plant-based protein powder?
A: Yes. Use a smooth pea or blended plant protein for best texture. Coconut cream helps improve mouthfeel for dairy-free versions.

Q: How can I avoid a chalky protein aftertaste?
A: Use vanilla or flavored protein and balance with a bit more fat (extra 1–2 tbsp cream) and a touch of salt. A small amount of cocoa or espresso can also mask off-notes.

Conclusion

If you want a simple, reliable way to make a protein-rich frozen dessert at home, this no-churn recipe delivers creamy texture and flexible flavor options. For more variations and ideas on homemade protein ice cream, see this Homemade Protein Ice Cream guide and this High Protein Ice Cream recipe for additional techniques and flavor ideas.