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Easy No-Churn Vanilla Protein Ice Cream: Guilt-Free Frozen Treat

Four scoops of creamy vanilla protein ice cream served in a white bowl, highlighted by bright sunlight.
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You can make this creamy, high-protein ice cream right in your kitchen without needing an ice cream maker. It is a simple, macro-friendly dessert that satisfies sweet cravings.

Ingredients

Scale
  • 1 cup plain Greek yogurt (2% or full fat for best texture)
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 scoop vanilla protein powder (whey or casein blend works well)
  • 1 tablespoon erythritol or preferred zero-calorie sweetener
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, combine the Greek yogurt, almond milk, vanilla protein powder, sweetener, vanilla extract, and salt.
  2. Use a whisk or an electric hand mixer to beat the mixture until it is completely smooth and no lumps of protein powder remain. This step is key for a creamy texture.
  3. Pour the mixture into a freezer-safe container, like a loaf pan or a small plastic tub. Cover the container tightly with a lid or plastic wrap.
  4. Place the container in the freezer.
  5. After 1 hour, remove the container and use a fork to scrape and stir the edges and center of the mixture to break up any ice crystals forming. This mimics churning.
  6. Return the container to the freezer. Repeat this scraping and stirring process every 45 to 60 minutes for the next 3 to 4 hours, or until the ice cream reaches a firm but scoopable consistency.
  7. When ready to serve, let the protein ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping.

Notes

  • For a richer, more decadent texture, substitute 1/4 cup of the Greek yogurt with 1/4 cup of light cream cheese, softened.
  • If you prefer a specific flavor, you can substitute the vanilla protein powder with chocolate or salted caramel protein powder.
  • This recipe avoids banana, which some people prefer not to use in their frozen treats.
  • If you own a Ninja Creami machine, use this base mixture, freeze it solid for 24 hours, and process it on the ‘Lite Ice Cream’ setting for a faster result.

Nutrition

Find it online: https://tastytribune.com/protein-ice-cream-no-churn-vanilla-recipe/