The market is currently saturated with a plethora of protein ice creams, pints of low-calorie and low-sugar dairy treats and frozen desserts based on protein powder. Halotop, Arctic Zero, and even house brands are all releasing more and more flavors of high-protein ice cream, and you can also make it at home.
High Protein Ice Cream
This healthy 3 Ingredient Workout Protein Ice Cream needs just three ingredients, a basic blender and space in your freezer for multiple batches and it is suitable for those who follow a paleo, vegan, dairy-free, ketogenic, and sugar-free diet.
You can have this ice cream before a workout, after a workout, or in between meals. With a generous portion that other ice cream brands would laugh at, you can enjoy it guilt-free. It can be consumed in the hard scoop style—my preference!) or enjoyed soft serve or frozen yogurt smooth style.
How to Make Protein Ice Cream
The Ingredients
- 28 oz Cans Full-Fat Coconut Milk– gives the ice cream a super-creamy, smooth texture rather than an icy one. The ice cream’s higher fat content also makes it easier to scoop, which is something many homemade ice creams struggle with. The coconut milk has to come from a can and be cold beforehand.
- 1 Cup Protein Powder– What makes this ice cream invisibly healthy! You can use any flavor of protein powder you like; I chose to use vanilla.
- 1 to 2 Tablespoon of Granulated Sweetener of choice OR dates-You can choose to add sweetness by either using dates or a preferred granulated sweetener. Use the latter to completely eliminate sugar from this protein ice cream for exercise. I find that this monk fruit sweetener works best, as it has no bitter aftertaste and a similar consistency and texture to white sugar.
- Vanilla extract is optional but improves the flavor of vanilla. If you are making a different flavor, leave out.
The Instructions
- At least an hour before you intend to make the ice cream, freeze a loaf pan.
- To start, you’ll need to add your chilled coconut milk into the blender and blend for just a minute or two. You want the texture to be silky and smooth. The reason for chilling it prior is to ensure the cream separates from the liquid. Even though the entire can will be used, consistency is greatly improved.
- When smooth and creamy, add your protein powder and sweetener (or dates).
- Transfer to the loaf pan and place in the freezer. Stir the ice cream three times in the first hour, every 20 minutes. Then allow the ice cream to freeze properly.
- In order for the protein ice cream to slightly thaw, remove it from the freezer for 10-15 minutes. Scoop into bowls, then eat.
Protein Ice Cream Tips
- Please ensure that you use full-fat coconut milk over light or low-fat varieties. It will be very challenging to scoop and will have a very icy consistency.
- Before adding the ice cream mixture to it to freeze, prefreeze the loaf pan. It will help the ice cream freeze more evenly.
- You’ll need to add a frozen banana or other frozen fruit of your choice to any other milk or non-dairy milk if you want to be able to scoop it. Even better, you can use only the fruit alone and completely omit the liquid.
- Using the correct protein powder is key, as different brands and different kinds will yield very different results. Most brown rice protein powders will work, as long as there is no addition of whey in it. I enjoy using vanilla brown rice protein powder, as it has good flavor and blends well. If you can tolerate dairy, the best protein powder to use is a casein protein powder. It is extraordinarily creamy and thick, unlike other protein powders. They might also be delicious and not overly sweet, depending on the brand you use.
- For my Paleo friends, this is the only protein powder I have tried using, but have started experimenting with collagen protein powder. The collagen protein powder had a slightly gummy texture after being scooped, so I wasn’t a huge fan of using it.
Storing and Re-Freezing Tips
- To store: Protein ice cream must always be kept in the freezer, either in a loaf pan or another freezer-friendly container, and must be completely covered. It is possible to freeze the ice cream for at least five days.
- To re-freeze: Refreezing the ice cream is not advised because it will cause ice crystals to form. Allow it to soften and reblend in the blender if you have refrozen it and it is no longer creamy. It will have a soft serve consistency.
