Description
Cold, silky, and surprisingly rich protein ice cream made with just 4 ingredients, delivering a creamy dessert without a diet compromise.
Ingredients
Scale
- 240 ml (1 cup) whole milk
- 170 g (3/4 cup) plain Greek yogurt
- 60 g (2 scoops) whey protein isolate (vanilla)
- 30 g (2 tbsp) granulated sweetener (sugar or erythritol)
- 1 tsp (5 ml) vanilla extract
- Pinch fine salt
Instructions
- Combine the base: In a bowl, whisk together whey protein isolate, sweetener, and whole milk until smooth for about 30–60 seconds.
- Add yogurt and flavor: Stir in Greek yogurt, vanilla, and salt until homogenous, without overblending.
- Chill and freeze: Pour into a pint container and freeze flat for at least 8 hours until solid.
- Process in the Ninja Creami: Use the ‘Ice Cream’ setting, re-spin if necessary for desired texture.
- Add-ins: If using, add mix-ins after the first spin and use the ‘Mix-In’ setting.
Notes
For vegan option, replace milk and yogurt with coconut milk and silken tofu. Measure protein by weight for accuracy and use a Ninja Creami for best results.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 160
- Sugar: 8g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 10mg