Description

A rich, velvet-textured high-protein ice cream made with frozen strawberries, Greek yogurt, and vanilla protein powder. This quick, no-churn dessert is perfect for post-workout recovery or a healthy sweet treat.

Ingredients

Scale

2 cups frozen strawberries
1 scoop vanilla protein powder (whey isolate or plant-based)
1/2 cup plain full-fat Greek yogurt
1/4 cup almond milk
1–2 tbsp honey or maple syrup
1 tsp fresh lemon juice
1/2 tsp vanilla extract

Instructions

Ensure strawberries are completely frozen. If slightly thawed, pat dry and let sit at room temperature for 5 minutes to soften slightly for blending.
Add Greek yogurt, almond milk, honey, lemon juice, and vanilla extract to a blender.
Pulse blender to break up frozen strawberries, then blend on high speed for 1-2 minutes, scraping down sides as needed, until smooth and creamy.
Add the scoop of vanilla protein powder and blend for another 30 seconds until fully incorporated and smooth.
Taste and adjust sweetness or tang if necessary.
Pour mixture into an airtight container, smooth the top, and freeze for 2-4 hours until firm.
Before serving, let the container sit at room temperature for 5-10 minutes to soften slightly for easy scooping.
Scoop and serve immediately, optionally topped with fresh berries or nuts.

Notes

For best texture, use frozen fruit rather than fresh. If using plant-based protein, you may need slightly more liquid or a tablespoon of nut butter for creaminess. To fix icy texture, ensure ingredients are very cold and blend thoroughly. Do not refreeze thawed ice cream.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 scoop (approx. 1/2
Calories: 175
Sugar: 16
Sodium: 45
Fat: 4
Saturated Fat: 2
Carbohydrates: 22
Fiber: 3
Protein: 22

Keywords: protein ice cream, strawberry ice cream, healthy dessert, post-workout snack, gluten-free, high protein, no churn ice cream, creamy protein dessert