Protein Ice Cream: Easy Dairy-Free Recipe
It is 34 degrees outside, the fan is doing nothing and all you can think about is something cold. This protein ice cream is the answer. It blends frozen banana and chocolate plant protein into a thick, creamy scoop in about five minutes, with no ice cream machine and no dairy. It tastes like a treat and has a good serve of protein in every bowl.
Why Make Protein Ice Cream at Home?
Shop-bought ice cream is mostly cream and sugar. It is lovely on a hot night, but not very filling. Homemade protein ice cream uses frozen fruit for creaminess and natural sweetness, and protein powder for body and flavour. The result is soft-serve smooth straight from the blender, or firm and scoopable after an hour in the freezer. You also know exactly what is in it, which is handy for anyone avoiding dairy.
The secret is frozen banana. When it is blended from frozen, it turns into a velvety, ice-cream-like texture that holds the protein powder without going icy.
Ingredients
Makes 2 serves
- 3 ripe bananas, peeled, sliced and frozen for at least 6 hours
- 1 scoop (30 g) chocolate plant protein powder
- 1 tablespoon cocoa powder
- 1/4 to 1/3 cup (60 to 80 ml) plant milk
- 1 tablespoon peanut butter (optional)
- A pinch of salt
Toppings:
- Chopped dark chocolate or cacao nibs
- Fresh raspberries or sliced strawberries
- Toasted coconut or crushed nuts
Method
- Put the frozen banana slices into a food processor or a strong blender.
- Add the protein powder, cocoa, salt and 1/4 cup of milk.
- Blend, stopping to scrape down the sides every 20 seconds. At first it will look crumbly, then it will turn smooth and creamy. This takes 2 to 3 minutes.
- Add a splash more milk only if the blades get stuck. Too much liquid turns it into a smoothie.
- Add the peanut butter and blend for a few seconds more.
- Serve straight away as soft-serve, or spoon into a container, smooth the top and freeze for 1 to 2 hours for a firm, scoopable texture.
Tips for Creamy Protein Ice Cream
- Freeze the bananas in slices. Whole frozen bananas are hard on the blender and blend unevenly.
- Use spotty bananas. Riper fruit is sweeter and gives a creamier result.
- Go easy on the milk. Add it a tablespoon at a time once the mix starts moving.
- Soften before scooping. If it freezes rock hard overnight, leave it on the bench for 10 minutes before serving.
Flavour Variations
- Choc-mint: add a few drops of peppermint extract and fold through chopped dark chocolate.
- Berry swirl: blend the base, then fold through 1/2 cup frozen raspberries that have been lightly mashed.
- Vanilla: swap the chocolate powder for vanilla, skip the cocoa and add 1/2 teaspoon vanilla extract.
- Salted caramel: use salted caramel powder and top with a pinch of flaky salt and chopped pecans.
- Mango: replace one banana with 1 cup frozen mango for a tropical summer version.
Can You Make It Without Banana?
Yes, although banana gives the creamiest result. For a banana-free version, blend 2 cups frozen mango or frozen mixed berries with 1/2 cup thick coconut yoghurt, a scoop of protein powder and a little maple syrup. The texture is closer to a sorbet but still creamy. Frozen avocado also works in the chocolate version, as the cocoa hides its flavour.
Using a Ninja Creami or Ice Cream Machine
If you have an ice cream machine, whisk 2 cups plant milk with 2 scoops protein powder, 2 tablespoons cocoa and 3 tablespoons maple syrup, then churn according to the manufacturer's instructions. For a Ninja Creami, freeze the same mix in the pint tub for 24 hours, then process on the ice cream setting and re-spin with a splash of milk if it looks powdery.
Storage
Protein ice cream is best eaten the day it is made. It keeps in a sealed container in the freezer for up to a week, but it sets harder than shop-bought ice cream because it has no added fat or stabilisers. Let it soften for 10 to 15 minutes, or break it up and re-blend it for a few seconds to bring back that soft-serve texture.
Quick FAQ
Do I need an ice cream machine for protein ice cream? No. A food processor or strong blender and frozen banana are all you need.
Why is my protein ice cream icy? Too much milk was added. Use as little as possible so the frozen fruit stays thick.
Can kids eat protein ice cream? This recipe is mainly fruit, so it makes a fun treat. Keep portions sensible as part of a varied diet.
The Protein in This Ice Cream
We made this with our Chocolate Flavoured Protein Powder, a plant-based powder with a rich cocoa flavour that blends smoothly with frozen fruit. It keeps the recipe completely dairy free. Freeze a few bananas tonight and dessert is ready whenever the next hot day hits.
