High Protein Ice Cream
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This High Protein Ice Cream recipe makes a creamy coconut milk ice cream with 16g of protein! Make this healthy frozen treat in your blender!
This high protein ice cream recipe makes the creamiest coconut milk ice cream, right in your blender, with 16 grams of protein per serving! This delicious, healthy frozen treat is a must-make for summer!
I’m always trying to eat more protein, but sometimes I want a frozen treat. These Protein Cookies are delicious, but I also love ice cream!
I know you’ll love how creamy and delicious this protein powder ice cream is! We tested it with multiple types of protein powder to make sure it was perfect!
This delicious treat is made with only 6 simple ingredients, no refined sugar, and 15 grams of protein per serving! Plus it can be served in a variety of ways; check out our favorites below!
reasons to make this high protein ice cream recipe
There is a lot to love about this dessert recipe. It’s one of our favorite healthy desserts because it’s:
- It’s a quick, no churn recipe – Most ice cream bases require chilling overnight before you can churn them in an ice cream machine. For this recipe, you’ll combine everything in a blender and it will set up in the freezer – no machine required!
- A healthy, high protein frozen treat. Thanks to the coconut milk and protein powder, there’s a whopping 16 grams of protein in each serving. Plus, there is no refined sugar! We use pure maple syrup, for an ice cream recipe that’s healthier while still being sweet and satisfying.
- You only need 6 ingredients and 10 minutes to prep the base. Yes, you will need to freeze it for a few hours, but that is hands-off time. All you need at that point is some patience and willpower to avoid eating it before it’s completely frozen. 😉
ingredients in our protein ice cream recipe
Note: Because there are only 6 ingredients, it’s important that you use the highest quality ingredients possible, and don’t skip any!
Here’s what you need to make this high protein ice cream:
- unsweetened coconut milk – We use Thai Kitchen unsweetened coconut milk – it has the perfect amount of fat!
- pure maple syrup – Be sure to buy grade A or B pure maple syrup.
- sea salt – to balance the sweetness
- gelatin – Gelatin powder and protein powder are the key ingredients for this high protein ice cream recipe. The gelatin also prevents the frozen mixture from being too icy. The best quality gelatin is grass fed.
- unflavored whey protein powder
- vanilla bean paste – This is optional, but the vanilla flavor tastes delicious with the coconut milk.
High Protein Ice Cream substitutions
Coconut Milk – Do not try to use lite or reduced fat coconut milk. Also, if you use any brand other than Thai Kitchen, expect varying results; some of them work fine, but others do not separate when chilled.
I only used the brand Thai Kitchen in this recipe because it has a good amount of coconut cream and I know it will separate well when refrigerated. For the refrigerated can of coconut milk, you can substitute 1 cup of canned coconut cream, but the texture will be a little different (silky, but very heavy on the cream).
Protein Powder – We tested several types of protein powder, but using unflavored whey protein isolate resulted in the creamiest consistency. I also tested this recipe using vanilla flavored whey protein which worked well.
If using any type of flavored/sweetened protein powder, I would recommend using half the amount of maple syrup to avoid it becoming overly sweet.
I would also recommend selecting a brand of protein powder that contains minimal ingredients for the best results. I tested one brand of vegan protein powder which seemed to freeze more solid, and taste chalkier compared to whey, but does provide an option for those who cannot have dairy.
Maple Syrup – I tested both maple syrup and coconut sugar in this recipe. We prefer the flavor of maple syrup, but both worked. Honey or another type of sweetener can likely be used but these were the only two I had tested.
Gelatin – The gelatin is added to keep the ice cream from becoming too icy. I have not tested any substitutes for this ingredient, and I do not recommend omitting it.
Sea Salt – Salt is used, in part, to help lower the freezing/melting point of the ice cream which helps it thaw more quickly. It is also added for flavor. You can reduce the salt to taste but I wouldn’t recommend omitting entirely.
Vanilla Bean Paste – This ingredient adds flavor to the ice cream and can be found in the spice aisles of most grocery stores. If using a flavored protein powder, you can omit this ingredient. You can also substitute vanilla extract for a little less flavorful but more widely available option.
How to make Protein Ice Cream
- Combine 1 can of coconut milk, maple syrup, and salt in a saucepan and bring to a low boil, stirring frequently to prevent sticking. Once boiling, lower the heat to a simmer. Allow to simmer for about 10 minutes, or until reduced by about 1/4, stirring regularly. Remove from heat. Slowly sprinkle in the gelatin while whisking to avoid any clumping.
- Open the refrigerated can of coconut milk. The liquid and cream should be separated. Use a knife to chisel a small hole in the top of the cream in order to drain the liquid out. Add the cream to a blender. Add the condensed coconut milk, protein powder, and vanilla bean paste and blend on high until well incorporated.
- Line a bread pan with parchment paper and pour in the ice cream mixture.
- Place in the freezer for at least 5 hours or until it reaches your desired consistency.
tips for the best coconut milk ice cream
- Be sure to use cold, full fat coconut milk. Chilling helps the fat to rise and solidify. Also, after it solidifies, you’ll need to use the tip of a sharp knife to help break through the solids, to drain out the liquid underneath.
- When cooking the ice cream base, stir frequently to prevent sticking.
- Line a loaf pan with parchment paper. Leaving the pan unlined almost guarantees that your coconut milk high protein ice cream will be difficult to scoop.
- Sprinkle in the gelatin powder slowly and whisk it in to prevent clumping.
- For the creamiest consistency, stir often while the ice cream freezes. We suggest stirring every 20 minutes for the first 2 hours of freeze time.
Another option is to transfer the ice cream to a Ziploc bag after you blend it to better agitate it. However, we didn’t do any agitating or stirring, and we ended up with a very creamy high protein ice cream that was not too icy.
Recipe Variations
Can you make vegan protein ice cream?
You can use vegan protein powder in place of whey protein powder to make this recipe dairy-free; however, I have not tested any substitutions for the gelatin.
The gelatin is an important ingredient in this recipe to prevent it from becoming too icy while freezing.
Something like agar or a little bit of vodka could potentially be used for this purpose, but I have not tested either of these so I cannot recommend them.
If you just need a dairy-free option, vegan protein powder will work but expect the results to be a little less creamy and a little more chalky. These protein powders generally contain more ingredients which means results will be more variable.
Can you use flavored protein powder?
If you have a favorite flavor of whey protein powder that you would like to try in this recipe, give it a go!
Protein powders with simple ingredients will work best (at least more predictably).
If using flavored protein powder, you can omit the vanilla bean paste which is only important when using unflavored protein powder.
Can you make this recipe lower carb?
You can reduce calories and carbohydrates by using a flavored protein powder that is sweetened with monk fruit or stevia.
I would opt for a protein powder that contains minimal ingredients (only whey protein, flavor, and sweetener is ideal) to ensure consistent results.
If using a sweetened protein powder, you can reduce the amount of maple syrup used by half, reducing the calories and carbohydrates.
looking for other high protein recipes?
If you need post-workout recovery snacks, we have a collection of high protein portable snack recipes. And before you head to the gym, start your day right with any of these 25 high protein breakfast ideas.
Make Protein Ice Pops!
For a fun twist, use this ice cream recipe to make ice cream pops that are tasty, nutrient dense and loaded with protein! Here’s how:
- Fill a popsicle mold (silicone would work best) with the liquid ice cream straight from the blender. Place popsicle sticks in each mold and place in the freezer until frozen solid (about 3-4 hours).
- Once frozen solid, heat 1 cup of chocolate chips with 1 tablespoon of coconut oil in the microwave, stirring every 15 seconds until fully melted. Allow the chocolate to cool slightly before dipping to prevent it from melting right off the ice cream.
- Carefully remove the pops from the molds and dip them into the chocolate. Place the dipped pops on a parchment paper lined baking sheet. Repeat until all the pops have a light chocolate coating, taking care to move quickly to prevent them from melting. You can also opt to place the pops on the parchment paper lined baking sheet and drizzle with chocolate if you are having trouble dipping.
- Place the baking sheet back in the freezer and allow the pops to re-freeze for another 30 minutes. Remove from the freezer and enjoy!
This will yield about 10-12 pops depending on the size and shape of your popsicle molds.
Trying to eat more protein?
If you’re trying to eat more protein, check out our High Protein Dinners Ebook! It has 24 easy recipes you can make in under an hour with 25g+ protein per serving!
Protein Ice Cream Recipe Mix-in Ideas
This protein ice cream is super versatile and can be made into so many fun flavors.
Depending on the density of your mix-ins, some things may be best mixed in after the ice cream is partly frozen (after about 2 hours) to prevent them from sinking to the bottom.
Here are some ideas to try:
- peanut butter cups + a swirl of peanut butter
- crushed Oreo cookies
- your favorite cereal or Granola
- on blueberry crisp
- a swirl of jam + white chocolate chunks + graham crackers
- crushed candy
- a swirl of fudge + chunks of cookie dough
Pro tips for successful Protein Powder Ice Cream
- Stirring the ice cream every 20 minutes for the first 2 hours of freezing will make the ice cream even more creamy and smooth. You can also transfer the ice cream to a Ziploc bag after you blend it to better agitate it; however, I thought that freezing without agitating or stirring still resulted in a very creamy ice cream that was not too icy.
- While making the condensed coconut milk, stir frequently to prevent the maple syrup from sticking to the bottom of the pan. Watch closely and keep the heat low to prevent it from boiling over.
- Sprinkle in the gelatin slowly and whisk while adding it so that it does not clump.
- You can store leftovers in the bread pan. Just place the pan in a resealable gallon size bag and seal it so that it does not absorb flavors from the freezer. Consume within 4 days for best quality.
Ways to serve Protein Ice Cream
This ice cream is delicious on its own, but you can serve it however you serve your typical vanilla ice cream. We love it in a cone or topped with chocolate chips like pictured below.
It’s also great on top of brownies (these Black Bean Brownies are my favorite!) Or try it with Peach Crisp!
You could also serve it in between Monster Cookies for an ice cream sandwich or top with Homemade Gummy Bears.
How to store Protein Powder Ice Cream
Storing: You can store leftovers in the bread pan. Just place the pan in a resealable gallon size bag and seal it so that it does not absorb flavors from the freezer. Consume within 4 days for best quality.
Other healthy dessert recipes:
Looking for other easy desserts? Check out these 40+ Healthy Dessert Recipes.
High Protein Ice Cream
Ingredients
- 14 oz. can Thai Kitchen unsweetened coconut milk full fat
- 1/2 cup maple syrup
- 1/2 teaspoon sea salt
- 1 teaspoon gelatin
- 1 cup unflavored whey protein powder
- 14 oz. can Thai Kitchen unsweetened coconut milk full fat – Refrigerated in the back of the fridge for at least 24 hours
- 1 teaspoon vanilla bean paste optional
Instructions
- Combine 1 can of coconut milk, maple syrup, and salt in a saucepan and bring to a low boil, stirring frequently to prevent the sugar from sticking to the bottom of the pan. Once the mixture reaches a boil, lower the heat to maintain a simmer. Allow mixture to simmer for about 10 minutes, or until the volume has reduced by about 1/4, stirring regularly. Remove from heat.
- While the condensed coconut milk is still warm, slowly sprinkle in the gelatin while stirring with a whisk to avoid any clumping (do not dump the whole teaspoon in at once or it will clump).
- Open the refrigerated can of coconut milk. The liquid and cream should be separated. Use a knife to chisel a small hole in the top of the cream in order to drain the liquid out. Add the cream to a blender pitcher (this should yield about 1 cup of coconut cream but will vary based on brands).
- Add the condensed coconut milk, protein powder and vanilla bean paste to the pitcher and blend on high until everything is well incorporated.
- Line a bread pan with parchment paper and pour the ice cream mixture into the bread pan. Place in the freezer for at least 5 hours or until it reaches your desired consistency. If frozen solid, pull the ice cream from the freezer and allow to thaw on the counter for about 15 minutes before scooping.
Notes
tips for the best coconut milk ice cream
- Be sure to use cold, full fat coconut milk.
- When cooking the ice cream base, stir frequently to prevent sticking.
- Line a loaf pan with parchment paper.
- Sprinkle in the gelatin powder slowly and whisk it in to prevent clumping.
- For the creamiest consistency, stir often while the ice cream freezes. We suggest stirring every 20 minutes for the first 2 hours of freeze time.
Not including metric measurements in recipes should be a crime.
There are plenty of free converting websites out there! We’re based in the US, as is 95% of our traffic so we don’t cook with metric measurements.
I’m allergic to everything coconut. Any suggestions for substitutes?
I’m sorry but we haven’t tested any other substitutes for the coconut milk!