Simple No-Churn Vanilla Protein Ice Cream (High Protein Dessert)
You can make creamy, high-protein ice cream without an ice cream maker using this simple, four-ingredient recipe. This is a guilt-free frozen treat perfect for satisfying dessert cravings.
- 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 granulated sweetener (or to taste)
Instructions
- In a medium bowl, combine the Greek yogurt and your chosen sweetener. Mix until the sweetener is fully dissolved and the yogurt is smooth.
- Whisk in the vanilla protein powder until no lumps remain. The mixture will thicken considerably.
- Slowly pour in the almond milk while continuing to whisk until you reach a thick, soft-serve consistency. This is your base.
- Pour the mixture into a freezer-safe container, like a loaf pan or a small plastic tub. Cover the surface directly with plastic wrap to prevent ice crystals from forming.
- Freeze for at least 6 hours, or until firm. For the creamiest texture, let it sit on the counter for 5 to 10 minutes before scooping.
Notes
- For a richer, lower-protein version, substitute half the yogurt with light cream cheese.
- If you own a Ninja Creami, this base works well; freeze it solid overnight, then process using the ‘Lite Ice Cream’ setting.
- If you prefer a stronger vanilla flavor, add 1/2 teaspoon of pure vanilla extract with the milk.
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 4
- Sodium: 85
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 21
- Cholesterol: 10