The beauty of this protein ice cream lies in its versatility and nutritional benefits. By using protein powder as a base, you’re not only satisfying your sweet tooth but also fueling your body with essential nutrients that aid in muscle recovery and satiety. The combination of creamy Greek yogurt, sweet frozen bananas, and a touch of vanilla creates a rich and indulgent dessert that rivals traditional ice cream. With this recipe, you can enjoy a guilt-free treat that supports your fitness goals, making it perfect for post-workout recovery or a healthy snack option any time of day.
Ingredients:
- 2 scoops of your favorite protein powder (vanilla or chocolate works best)
- 1 cup unsweetened almond milk (or any milk of choice)
- 1/2 cup Greek yogurt (optional for extra creaminess)
- 2 tablespoons sweetener of choice (honey, maple syrup, or stevia)
- 1 teaspoon vanilla extract (optional for added flavor)
- 1/2 cup frozen banana slices (or 1/2 cup of any frozen fruit like berries or mango)
- 1/4 teaspoon xanthan gum (optional, for a thicker texture)
- Ice cubes (optional, to thicken)
Instructions:
- Prepare the Base: In a blender, combine the protein powder, almond milk, Greek yogurt (if using), sweetener, and vanilla extract. Blend on medium speed until smooth and creamy. This forms the base of your protein ice cream.
- Add the Fruit: Add the frozen banana slices or your choice of frozen fruit. The fruit adds natural sweetness and enhances the creaminess of the ice cream. Blend again until the mixture is smooth and well-incorporated.
- Thicken the Mixture: If you prefer a thicker ice cream consistency, add the xanthan gum and blend for another 30 seconds. This step is optional but helps achieve a creamier texture that’s closer to traditional ice cream.
- Adjust the Consistency: If the mixture is too thin, add a handful of ice cubes and blend until the desired thickness is achieved. If it’s too thick, you can add a bit more almond milk, one tablespoon at a time, until you reach the perfect consistency.
- Chill the Mixture: Pour the mixture into a freezer-safe container. Cover it with a lid or plastic wrap, making sure it’s sealed tightly. Place it in the freezer for 2-4 hours, depending on how firm you like your ice cream. Stir the mixture every 30 minutes during the first 2 hours to prevent ice crystals from forming and to maintain a smooth texture.
- Serve: Once the protein ice cream has firmed up, scoop it into bowls or cones and enjoy! You can top it with fresh fruits, nuts, or a drizzle of chocolate syrup for added flavor.
- Storage: Store any leftover ice cream in an airtight container in the freezer. Let it sit at room temperature for 5-10 minutes before scooping to soften it up.
