Protein ice cream is the best of both worlds. First of all, it’s ice cream, enough said. But second and perhaps more importantly, it’s the ideal sweet treat when you want to enjoy ice cream but need to hit your macros. It’s made with canned coconut milk for a high-fat, ultra thick and creamy consistency, and it’s loaded with protein thanks to a whey protein powder that’s blended right in. Maple syrup is the sugar of choice here, resulting in a luxuriously sweet scoop of ice cream that’s nutrient-packed, too. It’ll take less than 15 minutes to prep, and it’ll be ready to eat within four hours. For a protein ice cream that delivers in flavor and the perfect creamy consistency, we call that a win.
Ingredients for Protein Ice Cream
- Coconut milk:Â Use canned, full-fat unflavored coconut milk.
- Whey protein powder:Â Vanilla or chocolate flavored works best here, but any flavor that you love will be delicious.
- Maple syrup:Â Reach for pure maple syrup for the most health benefits (as well as the best flavor!).
- Vanilla extract: Purchase pure vanilla extract, or make your own ahead of time.
- Salt:Â We highly recommend using a larger, flaky salt as this will help to bring out the flavor of the chocolate and maple syrup, as well as balance the sweetness.
- Chocolate chips (optional): Miniature, semi-sweet chocolate chips are the best for using in ice cream.
Directions
Step 1: Puree
Place coconut milk, protein powder, maple syrup, vanilla extract and salt in a food processor or blender and puree until completely smooth. If desired, gently stir in mini chocolate chips.
Step 2: Freeze
Transfer ice cream mix to a 9×5-inch loaf pan. Freeze until firm, or about three to four hours. Let stand at room temperature 15 minutes before serving.
Recipe Variations
- Go nuts for coconut: Choose a plain whey protein powder or a coconut flavored one, sub out the vanilla extract for coconut extract, and mix in shredded coconut instead of semisweet chocolate chips for an irresistible coconut-flavored, tropical-inspired scoop.
- Pick your toppings: Make a caramel sauce, top it with chopped pecans or walnuts, or drizzle with hot fudge sauce or peanut butter ice cream topper for an out-of-this-world protein ice cream.
How to Store Protein Ice Cream
If you plan on having leftovers, be sure to transfer from the blender into a loaf pan that has a top. You can also gently press a layer of plastic wrap (once ice cream has set) onto the top of the ice cream, and then top with additional plastic wrap or aluminum foil to prevent freezer burn.
Protein Ice Cream Tips
How do I keep ice cream from getting too hard?
Because it contains purer ingredients and avoids stabilizers and other additives, homemade ice cream is notorious for becoming too hard. There are a few ways to overcome this issue though, and some of them are fairly basic. For starters, using maple syrup lowers the freezing point of water in the ice cream, which results in a softer ice cream. The more sugar, the softer it will be. Add a little extra maple syrup to your recipe, if you’d like. Additionally, use a shallow container to store. Ice cream typically stays softer in shallow containers.
Can I make this vegan?
Yes. Swap out the whey protein powder for your vegan protein powder of choice. Whey protein does help with a creamier consistency, but a vegan protein powder will work just as well, especially with the high-fat content in canned coconut milk.
How do I make this a different flavor?
The easiest way to make this a different flavor is to swap out the protein powder. For example, if you love strawberry ice cream, consider using a strawberry flavored protein powder and adding a handful of frozen strawberries to the blender as well.
