Creamy dreamy Protein Ice Cream satisfies your hankering for something sweet and packs in 18 grams of protein in the process. Bliss! Use any flavor protein powder and mix-ins you like 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.
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 protein ice cream is definitely its most delectable use yet!
One bite and you’ll be doing a happy dance because it TASTES SO GOOD and the creamy texture is on point.
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.
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!

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. Protein powder alone would give chocolate protein ice cream a weak flavor, so cocoa powder helps add some oomph.
- Maple Syrup. This adds some depth to the chocolate option.
- 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.
How to Make Protein Ice Cream




Blend. Add all the ingredients (except chocolate chips, if you’re using them) to a blender or food processor and process until the mixture is smooth and creamy. (You may need to stop to stir a few times.)
Add the Chocolate Chips. Sprinkle them in and pulse to combine them.
Freeze. Pour the mixture into a loaf pan and freeze for about 4 hours, or until the protein ice cream is scoopable. Let it sit at room temperature to soften a bit, then scoop and ENJOY!

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

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.
Notes
- Adapted from the Cottage Cheese Milkshake I shared on Instagram.
- Nutritional information is calculated for vanilla protein ice cream, but the exact numbers will depend on the type of protein powder you use.
- TO STORE: Cover the loaf pan with plastic wrap and store in the freezer for up to 2 weeks.
Nutrition
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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!