Protein Ice Cream

I get mad cravings for ice cream when the warm weather hits. This healthy alternative to ice cream has saved me from more than a few runs to the store for Ben & Jerry’s . I won’t try to convince you it tastes like real ice cream but it does enough to satisfy my cravings most of the time. Of course, a good gelato or ice cream is still a necessary part of life.

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min
  • Yield1 Cup
  • Serving Size2
  • Energy182 cal


  • 1 scoop of protein powder (I use vegan chocolate options like Vega and Genuine Health. You can use whey, but that will leave your ice cream a little thinner.)
  • 1 tablespoon of almond butter
  • 1 oz of almond milk
  • 1 frozen banana (a great way to use over-ripe bananas you’ve kept in the freezer)



Place all the ingredients in a blender and mix until smooth.


Pour the mixture into a freezer-safe container, place it in the freezer for 30-45 minutes for an ice-cream like consistency. If it comes out too solid, just let it thaw for a few minutes at room temperature.

Variations and Options

You can use vanilla protein powder for a change as well as other nut butters. Peanut butter tastes great with chocolate protein powder. You can top the ice cream with a variety of garnishes (just be aware of the increase in calories) such as sliced bananas, cacao powder, walnuts or pecans.

  • Nutritional Information

  • 2 servings per container
  • Serving Size2
  • Amount per serving
  • Calories182
  • % Daily Value*Standard DV
  • Total Fat6.2 g78 g7.95%
  • Saturated Fat0.65 g20 g3.25%
  • Trans Fat0 g
  • Polyunsaturated Fat1.14 g
  • Monounsaturated Fat2.65 g
  • Total Carbohydrate18.5 g275 g6.73%
  • Dietary Fiber3.88 g28 g13.86%
  • Total Sugars9.08 g
  • Protein17.34 g50 g34.68%