Creamy dreamy Protein Ice Cream satisfies your hankering for something sweet and packs in 18 grams of protein in the process. Bliss! Make it vanilla or chocolate flavored, then add your favorite toppings and mix-ins to make it your own.
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Get out of my dreams, get into my cone.
Cottage cheese has become the darling of high protein recipes, and while you might first think of it for savory dishes (like Cottage Cheese Eggs), I’ve been amazed by how absolutely delicious it can be blended into desserts.
This protein ice cream is definitely its most delectable use yet!
- Cottage cheese is a great source of protein and its neutral flavor means you can add it to all kinds of recipes to give them a boost.
- This is an easy no churn ice cream recipe, so you don’t need an ice cream maker to whip it up. Simply blend the ingredients and freeze.
- One bite and you’ll be doing a happy dance because it TASTES SO GOOD and the creamy texture is on point.
I’m including recipes for both vanilla and chocolate, but know that they’re just a starting point. Add any of your own favorite mix-ins and toppings (I plan to roll this Cookie Dough Bark into little balls and fold it in for a cookie dough twist!).
Getting your daily protein fix has never tasted so sweet!If you love my Cottage Cheese Ice Cream, this protein ice cream is a must-make too!
5 Star Review
“I’ve tried making protein ice cream before, but this is the first time it actually tasted good!”
— Sandra —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Frozen Bananas. So here’s the thing: we really need the bananas to nail the texture of this protein ice cream. If you don’t like the flavor of bananas, use unripe bananas. You’ll get the creamy consistency without the flavor. (On the flip side, if you want LOTS of banana flavor in your ice cream, use over-ripe bananas.)
- Cottage Cheese. Use low-fat or full-fat; fat-free won’t give you the richness you want.
- Protein Powder. Vanilla or chocolate are tried-and-true, but if you have a fun flavor like strawberry or peanut butter, you can totally use that too.
- Cocoa Powder + Maple Syrup. Protein powder alone would give chocolate protein ice cream a weak flavor, so cocoa powder helps add some oomph and maple syrup adds depth and tempers the bitterness of the cocoa.
- Vanilla. You’ll use vanilla extract either way; a little extra if you’re making vanilla protein ice cream.
- Additions. Cinnamon, peanut butter (or PB powder), instant espresso powder, chocolate chips or cacao nibs, or anything else you love in your ice cream.
Protein Ice Cream (Vanilla or Chocolate)
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Ingredients
- 2 large frozen bananas cut into chunks and frozen
- ½ cup low-fat cottage cheese do not use fat free
- 1 scoop vanilla or chocolate protein powder
- 1 ½ tablespoons unsweetened cocoa powder for chocolate flavor only
- 2 teaspoons pure maple syrup for chocolate flavor only
- 1 teaspoon pure vanilla extract increase to 2 teaspoons for vanilla flavor
OPTIONAL ADDITIONS
- ¼ teaspoon ground cinnamon
- 1 to 2 tablespoons peanut butter or peanut butter powder
- ½ teaspoon instant espresso powder
- 1 tablespoon chocolate chips or cacoa nibs
Instructions
- Place the banana, cottage cheese, protein powder, cocoa powder (if using), maple syrup (if using), and vanilla in a high powered blender or a food processor. Add any additional flavors (except chocolate chips).
- Blend until smooth and creamy—it will be very thick and at the beginning, you will need to stop and move everything around a few times. If using chocolate chips, sprinkle them in, then pulse a few times to combine.
- Pour into a loaf pan, then freeze until hard, about 4 hours. Let stand at room temperature to soften for 5 to 10 minutes before scooping.
Video
Notes
- Nutritional information is calculated for vanilla protein ice cream, but the exact numbers will depend on the type of protein powder you use.
- TO MAKE IN A NINJA CREAMI: Pour the blended ice cream (except mix-ins) and freeze for 24 hours. Spin on the “Lite Ice Cream Setting.” Make a hole down the center and add up to 1/4 cup mix-ins. Spin on the “Mix-Ins” setting. If it’s firmer than you would like, add about 1 tablespoon milk and respin.
- TO STORE: Cover the loaf pan with plastic wrap and store in the freezer for up to 2 weeks.
Nutrition
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Add More Protein to Your Protein Ice Cream
Double-down! Here are some ideas for toppings and mix-ins that will up the protein count in this ice cream even more.
- Protein Snacks. Chop up Protein Balls or Peanut Butter Protein Bars and fold them into the ice cream before freezing it. If you’re a fan of chewy mix-ins in your ice cream you will LOVE it.
- Nuts. Peanuts have the highest protein of all nuts, but any nuts you like will work as a topping or addition.
- Hemp Hearts. These don’t have very much flavor to them, but they pack in a little over 3 grams of protein per tablespoon.
More Protein-Packed Recipes
- Start your day off with some fluffy Protein Pancakes. (Bonus: They freeze beautifully so you can make a big batch and enjoy all week long!)
- For another tasty protein-packed breakfast, try my Blended Cinnamon Roll Protein Overnight Oats.
- Vegan Protein Bars make a scrumptious any-time-of-day snack.
This looks sooo good. How much is ‘one scoop’ of protein powder? I have a couple brands I like and the scoops are different sizes…
thank you!
Hi Megan, you are correct, each brand has their own scoop size but that is based on how much their serving size is for their brand. Either way it will not affect the recipe so any will do. Enjoy!
Honestly, this protein ice cream was way better than I expected! The frozen bananas are key, they made it creamy without needing any heavy cream or dairy. I did the chocolate version and added a little espresso powder, which gave it this mocha vibe. It’s the perfect post-workout treat, and it only took a few minutes to make.
So glad to hear! Thank you Lori!
What a fun recipe to try! I made the vanilla flavor and added a little peanut butter powder and some granola on top. The combination was so good, and it didn’t even feel like a healthy dessert. I love how customizable this recipe is, so I’m excited to experiment with more toppings next time. Thank you for this.
Love the additional of the peanut butter powder, Maureen! Thanks for sharing and so glad you enjoyed it!
I’ve tried making protein ice cream before, but this is the first time it actually tasted good! The cottage cheese blends so smoothly with the bananas, and I couldn’t taste it at all. It’s an awesome way to satisfy a sweet craving without ruining my healthy eating streak.
Delicious & creamy. I made the chocolate and added chocolate chips and topped with homemade whipped cream and toasted pecans.
So glad to hear you enjoyed the ice cream, Jill! Thank you!
Looking fwd to making this! Love ALL your recipes! How many cups is 2 large bananas? I freeze mine, so they end ip all mushed together, lol
Hi Lindy, I haven’t measured it out myself but I did a little research at one banana equals about 2/3 cups mashed banana. Hope this helps!