Description
Cold, creamy, and surprisingly rich, this protein powder ice cream tastes like a treat, not a supplement. It’s a no-churn base that freezes firm but scoopable and holds mix-ins well.
Ingredients
Scale
- 360 ml (1½ cups) heavy cream
- 240 ml (1 cup) whole milk
- 200 g (2 scoops, about 1 cup) vanilla whey or plant-based protein powder
- 170 g (¾ cup) Greek yogurt (full-fat)
- 80 g (½ cup) granulated sugar or 60 g (¼ cup) honey + 20 g (2 tbsp) sugar
- 1 tsp (5 g) vanilla extract
- 2 tbsp (30 ml) vodka or 1 tbsp (15 ml) light corn syrup (optional)
- Pinch of fine sea salt
- 60 g (¼ cup) dark chocolate chips, chopped fruit, or swirled peanut butter (optional mix-ins)
Instructions
- Sift and combine the protein powder, sugar, and salt in a bowl.
- In a separate bowl, whisk together the heavy cream, whole milk, Greek yogurt, vanilla extract, and vodka or corn syrup until smooth.
- Slowly pour a bit of the liquid into the dry mix, whisking to create a smooth paste, then whisk in the remaining liquid.
- Use an electric mixer to whip the mixture until slightly thickened and airy.
- Strain the mixture through a fine-mesh sieve into a clean container.
- Chill the base in the refrigerator for at least 30–45 minutes.
- Pour the chilled base into a loaf pan and freeze for 60 minutes, stirring vigorously every 30–60 minutes until the texture is soft-serve.
- Add mix-ins and fold in once the texture is soft-serve, then smooth the top and freeze until firm.
- Serve after a 10-minute rest on the counter to soften.
Notes
For best results, chill the base thoroughly before freezing to avoid large ice crystals. This ice cream can be made ahead and stored in the freezer for up to 3 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 120 g (½ cup)
- Calories: 210
- Sugar: 13g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 12-18g
- Cholesterol: 65mg