Ingredients needed for Protein Ice Cream:
Full Fat Coconut Milk.
Using full fat coconut milk provides a thick and creamy texture to your ice cream. Make sure to choose canned coconut milk and only use the thick cream from the top of the can.
Product link: Coconut Milk
Protein Powder.
Whey or plant based protein powders such as pea, hemp or soy protein are commonly used. 1/2 to 1 scoop per serving is usually sufficient to boost the protein content without significantly altering the taste.
Granulated Sweetener of choice OR dates.
Popular options are honey, maple syrup, coconut sugar or granulated stevia. For a naturally sweetened variety, soak 10-12 pitted dates until soft and blended smooth. This adds fiber and nutrients too.
How to Make Protein Ice Cream (STEP by STEP):
- Chill all ingredients overnight. This ensures the smoothest results.
- Blend ingredients together until completely smooth. Add 1 can full fat coconut milk, 1/2 cup soaked dates or 1/4 cup other sweetener, 1/2 tsp vanilla extract and 1 scoop protein powder.
- Pour into freezer safe container. Smooth the top and cover with lid or plastic wrap pressed directly on surface.
- Freeze for 4 hours or overnight, until solid but not rock hard.
- Take 10 minutes before serving to soften slightly. Scoop into bowls and enjoy!
Recipe Tips and Variations:
- Add extras like cocoa powder, peanut butter or minced chocolate chips.
- Experiment with different proteins like nut butters, nut flours or mashed banana for variety.
- For a lower calorie version, substitute half the coconut milk with unsweetened almond milk.
- Top with toasted coconut flakes, fresh berries or a drizzle of nut butter for extra richness.
Storage Instructions: Seal container tightly and store in coldest part of freezer. It will maintain best texture up to 1 month. For longer storage, consider dividing batch into individual serving containers before freezing.
Frequently Asked Questions:
Can I use regular coconut milk or half and half instead of full fat?
Unfortunately coconut milks labeled “lite” or “reduced fat” do not have the fat content needed to achieve a creamy frozen texture. Stick to full fat.
Does it have to be frozen overnight?
While overnight freezing leads to the smoothest ice cream, you can process it at 4 hours for a firmer texture and up to 6-8 hours for soft serve consistency. Adjust times as needed.
Can I use a ice cream maker?
Yes, ice cream makers work great for this recipe! Simply churn according to manufacturer instructions until thick and creamy.
Protein Ice Cream (3 Ingredients!):
Ingredients:
1 can full fat coconut milk
1 scoop vanilla protein powder
1/4 cup honey or maple syrup
Optional: 1 tsp vanilla extract
Simply blend all ingredients until smooth and pour into a freezer safe container. Freeze overnight before scooping! Customize flavors with add-ins.
Hoping this homemade protein ice cream article provides inspiration to enjoy a delicious frozen treat that supports body composition goals! Let me know if any part of the article needs clarification or modification to ensure it meets quality guidelines.