Protein Ice Cream

A delicious, creamy, and protein-packed frozen treat made from frozen bananas, protein powder, and Greek yogurt, perfect for fitness enthusiasts.

Scale

360 g frozen bananas (about 3 medium)
60 g protein powder (2 scoops)
120 g plain Greek yogurt (1/2 cup)
240 ml milk or unsweetened almond milk (1 cup)
15 ml honey or maple syrup (1 tbsp)
5 ml vanilla extract (1 tsp)
Pinch of salt
Optional mix-ins: 30 g cocoa powder (2 tbsp), 30 g peanut butter (2 tbsp), or 40 g dark chocolate chips (1/4 cup)

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Freeze the bananas: Slice 3 ripe bananas into coins and freeze on a tray until solid, about 2 hours or overnight.
Measure protein and yogurt: Weigh the protein powder and measure the Greek yogurt. Combine in the blender.
Blitz the frozen bananas: Add frozen bananas and milk to the blender, pulse, then blend on high until thick and smooth.
Add protein, yogurt, and flavor: Add the protein-yogurt mixture, honey, vanilla, and salt. Blend until fully combined.
Adjust texture and taste: Taste and adjust sweetness or thickness as desired.
Freeze until firm: Transfer to a shallow container and freeze for about 3-4 hours until firm.
Serve: Let sit at room temperature for a few minutes before scooping and serving.

Use ripe, freckled bananas for the best flavor. Avoid overblending to keep the texture creamy.