Creamy No-Churn High-Protein Vanilla Ice Cream
Make this unbelievably creamy, high-protein ice cream without an ice cream maker. This vanilla base recipe is macro-friendly and perfect as a post-workout snack.
- Prep Time: 5 min
- Cook Time: 0 min
- Total Time: 6 hr 5 min
- Yield: 2 servings 1x
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 cup Fairlife milk (or other high-protein milk)
- 1 scoop vanilla protein powder (whey or casein blend recommended)
- 1/4 cup non-fat plain Greek yogurt or cottage cheese (blended smooth)
- 1 teaspoon vanilla extract
- 1 packet zero-calorie sweetener (optional, adjust to taste)
- Pinch of salt
Instructions
- Combine the Fairlife milk, protein powder, Greek yogurt (or cottage cheese), vanilla extract, sweetener, and salt in a blender.
- Blend on high speed until the mixture is completely smooth and uniform. Scrape down the sides as needed.
- Pour the mixture into a freezer-safe container, such as a loaf pan or a sealable plastic container.
- Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture to prevent ice crystals.
- Freeze for a minimum of 6 hours, or until firm.
- For the best texture, remove the container from the freezer 10 to 15 minutes before serving to allow it to soften slightly.
- Scoop and enjoy your healthy homemade ice cream.
Notes
- For a thicker, more decadent texture, use casein protein powder as the primary protein source, as it thickens better when frozen.
- If you own a Ninja Creami, process this base using the ‘Lite Ice Cream’ setting, then re-spin if necessary for maximum creaminess.
- Substitute vanilla with 2 tablespoons of unsweetened cocoa powder for an easy chocolate protein ice cream base.
Nutrition
- Serving Size: 1/2 pint
- Calories: 180
- Sugar: 4
- Sodium: 150
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 30
- Cholesterol: 10