Description
You can make this creamy, high-protein vanilla ice cream right in your kitchen without needing an ice cream maker. It is a simple, macro-friendly dessert perfect for satisfying sweet cravings.
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 erythritol or preferred granular sweetener
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, combine the Greek yogurt, almond milk, vanilla extract, sweetener, and salt. Mix until smooth.
- Whisk in the vanilla protein powder gradually until the mixture is fully incorporated and there are no lumps. The mixture will thicken slightly.
- Pour the protein base into a freezer-safe container, like a loaf pan or a small, airtight container. Cover the surface directly with plastic wrap to prevent ice crystals.
- Freeze for at least 4 to 6 hours, or until firm. For the creamiest results, stir the mixture vigorously every 60 to 90 minutes for the first 3 hours of freezing.
- When ready to serve, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping. Enjoy your healthy homemade ice cream!
Notes
- For an even creamier texture, use a blend of half Greek yogurt and half cottage cheese (blended smooth first).
- If you own a Ninja Creami machine, use this base mixture, freeze it solid, and process it on the ‘Lite Ice Cream’ setting for a perfect texture.
- You can substitute the vanilla protein powder with chocolate protein powder for an easy chocolate protein ice cream variation.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Churn Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 220
- Sugar: 5
- Sodium: 180
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 15