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–+ servings
Bowl of chocolate protein ice cream

Protein Ice Cream (Vanilla or Chocolate)

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Made with protein powder, cottage cheese and banana, this easy protein ice cream packs 18g of protein per serving. No ice cream maker needed!
Prep: 5 minutes
Total: 4 hours 5 minutes
Servings: 2 servings
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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).
    Ingredients for protein ice cream in food processor
  • 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.
    Protein ice cream blended in food processor
  • 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.
    Protein ice cream mixture in loaf pan

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

Serving: 1(of 2)Calories: 209kcalCarbohydrates: 32gProtein: 18gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 33mgPotassium: 536mgFiber: 3gSugar: 17gVitamin A: 99IUVitamin C: 10mgCalcium: 118mgIron: 0.4mg
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