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Protein Ice Cream: 3 Ways, Dairy-Free & No-Churn

By Holly Darnell, RD

July 26, 2024

Protein ice cream is all the rage today … but it’s either not very tasty or absurdly expensive. But did you know you can easily make your own? And that you don’t need an ice cream maker so it can be a no-churn protein ice cream? And it can be tastier and healthier? And that it doesn’t require dairy? Read on!

It’s perhaps one of the only ice creams you can reasonably have as a breakfast or even after a workout because it provides such great macros: 13 grams of carbs, 17 grams of fat and 10 grams of protein.

And did I forget to mention how delicious this protein ice cream is?

Best Protein Ice Cream

First, you want to make sure you have the best ingredients on hand. In this case, only six ingredients are needed.

For a protein ice cream to qualify, you first need a quality protein powder that will work in an ice cream recipe.

We’ve chosen Multi Protein Plant-Based Vanilla because it provides plenty of protein and its flavor works very well with these other ingredients. This next-generation plant-based formula delivers 25g of complete protein from hydrolyzed pea, organic chocho and organic sacha inchi and features a blend of digestive enzymes and probiotics to reduce occasional bloating, support healthy gut function and more.

You can also use Ancient Nutrition's new Whey Protein Vanilla Bean, which contains 23 grams of protein per scoop and help push one serving of this protein ice cream to 10 grams. It helps build strength, increase lean muscle mass and supports healthy body composition. It's made from a grass-fed A2 type of beta-casein protein, which is easier to digest for many people compared to the more common A1 protein.

Otherwise, the coconut milk and cashew butter provides the healthy fats that also make this protein ice cream very mixable. Maple syrup is the natural sweetener. (You can use monk fruit if you’re doing low-carb or keto.) And vanilla extract and sea salt complete the picture, helping to give this protein ice cream a complex and delicious vanilla flavor.

How to Make Protein Ice Cream

Place a freezer friendly loaf pan in the freezer and allow to freeze for 30 minutes. This is important for a no-churn ice cream.

In a high-speed blender, add in coconut milk, maple syrup, cashew butter, vanilla extract, sea salt and Multi Protein Plant-Based (or Whey Protein). Blend on high for one minute, until smooth and creamy, scraping down the sides so that everything is incorporated.

Pour mixture into the frozen container and place in the freezer. With a rubber spatula, stir the ice cream every 20 minutes for the first hour. Place back in the refrigerator and cover with plastic wrap and allow to freeze for an additional four hours. The ice cream is best if allowed to set overnight.

Before serving, allow to thaw for 15 minutes. Top with toppings of choice.

Additional Flavor Variations

You can easily turn this vanilla protein ice cream into chocolate protein ice cream by switching to Multi Protein Plant-Based Chocolate (or Whey Protein Milk Chocolate). Add a couple of tablespoons of cocao nibs as well.

Regardless of whether you go vanilla or chocolate, add some fun toppings for even greater flavor and nutrition: strawberries, blueberries, banana, coconut flakes, cacao nibs, peaches, sliced almonds, even olive oil and balsamic vinegar. If you want sprinkles, you can now buy so-called rainbow sprinkles that are natural, sugar-free, gluten-free and vegan. There are even keto versions.

Other Protein Ice Creams

• Vanilla bean ice cream (with collagen)

• Eggless strawberry ice cream (with bone broth)

• Salted caramel ice cream (with bone broth)

• Tropical ice cream (with collagen)

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.