Craving something sweet and cold but don’t want all the added sugar in traditional iced treats?
Try this quick recipe for protein ice cream! Whenever I post this to our Instagram, I get lots of questions so I decided to share in blog form.
When made correctly, the texture reminds me of a Wendy’s Frosty. The key to achieving the thick, creamy consistency is to use a lot of ice and blend for at least 2-3 minutes. It’s worth the wait!
6-8 ice cubes
1/3 cup milk- I used 2% FairLife (can sub with cashew milk)
2 scoops Less Naked Whey Chocolate Protein (can use vegan protein)
1/2 frozen, ripe banana
2 tablespoons cocoa powder
Optional: peanut butter or PB2 powder
1. Put 6-8 ice cubes, milk, protein, banana, cocoa powder, and optional add-ins into a blender. I used a Ninja but a NutriBullet works better because you do not have to scrap everything out- you can simply eat from the blender!
2. Blend for 2-3 minutes, adding in small amounts of milk at time to achieve desired consistency.
Top your treat with crushed nuts, unsweetened coconut, chia seeds, or fruit for more nutrition.
If you make this recipe, be sure to share it on social media and tag us. Our Instagram is @nutrition.awareness and our Facebook Page is Nutrition Awareness.
Disclosure: This post may contain one or more affiliate links. All opinions are our own. We were not paid by any of the companies mentioned above to write this post.
Kait Richardson is a registered dietitian nutritionist in Orlando, FL. She is a partner at a private practice, Nutrition Awareness, where she helps frustrated yo-yo dieters reach their health goals using 1:1 nutrition coaching. She is the co-host of the Nutrition Awareness Podcast.