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Simple No-Churn Vanilla Protein Ice Cream (Guilt-Free Treat)

Close-up of three scoops of pale yellow, creamy protein ice cream served in a white bowl.
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Make this creamy, high-protein vanilla ice cream without an ice cream maker. It is an easy, macro-friendly dessert perfect for satisfying sweet cravings.

Ingredients

Scale
  • 1 cup plain Greek yogurt (2% or full fat for best texture)
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1 scoop vanilla protein powder (whey or casein blend works well)
  • 2 tablespoons erythritol or preferred zero-calorie sweetener
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, combine the Greek yogurt, almond milk, vanilla protein powder, sweetener, vanilla extract, and salt.
  2. Use a whisk or hand mixer to blend the ingredients until the mixture is completely smooth and uniform. Ensure there are no lumps of protein powder remaining.
  3. Pour the mixture into a freezer-safe container, like a loaf pan or a small plastic tub. Cover the container tightly with a lid or plastic wrap.
  4. Place the container in the freezer. Freeze for at least 6 hours, or until firm.
  5. For the best texture, remove the ice cream from the freezer about 10 to 15 minutes before serving to allow it to soften slightly. Scoop and enjoy your healthy homemade ice cream.

Notes

  • For a richer, creamier texture, substitute 1/4 cup of the Greek yogurt with 1/4 cup of light cream cheese or cottage cheese alternative.
  • If you own a Ninja Creami machine, use this mixture as your base, freeze it solid overnight, and process it using the ‘Lite Ice Cream’ or ‘Ice Cream’ setting. You may need a splash of milk to re-spin if it is too crumbly.
  • This recipe avoids banana, making it suitable for those who dislike that flavor in their frozen treats.

Nutrition

Find it online: https://spoonfulsnap.com/protein-ice-cream-no-churn-vanilla-recipe/