Mega Protein Ice Cream

Ingredients

• 1 scoop Whey protein powder (Chocolate or vanilla; plant protein may not whip up as fluffy. Approximately 30 g per scoop.)
• 165 g Frozen strawberries
• 45 g Frozen banana (Adds creaminess.)
• 10 g Unsweetened cocoa powder (Use more for a richer chocolate flavor.)
• Natural liquid sweetener (Use to taste; liquid sweetener is preferred. Monk fruit is one suggested option, and sweetener is important because the mixture becomes voluminous and the sweetness is diluted.)
• Flavoring extract (Optional, to taste. Suggested options include hazelnut, mint, or instant decaffeinated coffee extract.)
• 150 g Large ice cubes (Use 5–6 large ice cubes, depending on their size.)
• 95 ml Cold water (The source gives a range of 90–100 ml. Start with less and add only as needed; too much water will thin the ice cream.)

Steps

1. 1

   Add the frozen strawberries, frozen banana, whey protein powder, cocoa powder, natural liquid sweetener, and optional flavoring extract to a high-speed blender. A food processor is the next-best option; a small blender cup can work but may not leave enough room for the mixture to fluff.

2. 2

   Add 5–6 large ice cubes, or about 150 g of ice. Start with the ice-crush setting to break the cubes into smaller pieces and get the mixture moving.

3. 3

   Add about 90 ml of cold water to begin. Do not add all the water at once, because the mixture can become too thin; more can be added later if the blender cannot process it.

4. 4

   Blend until the fruit and ice are broken down and the mixture begins to move as a thick paste. Use a tamper if your blender has one, or pause to scrape down the sides as needed.

5. 5

   Continue blending, gradually increasing the speed, until the mixture is very thick, smooth, and visibly fluffy. Add the remaining water a small splash at a time only if necessary to keep the blades turning.

6. 6

   Stop blending as soon as the mixture reaches a soft-serve-like consistency. Do not over-blend or add excess water, since both can reduce the volume and make the ice cream runny.

7. 7

   Spoon the protein ice cream into a bowl and serve immediately. Add optional toppings, such as a small drizzle of peanut butter, if desired.

Notes

The source lists approximately 325 calories, 29 g protein, 11 g fat, and 36 g carbohydrates for the recipe; exact nutrition varies by whey powder, sweetener, and optional flavorings. This is intended to be eaten immediately for the thickest texture. If using a small blender, reduce the amount of fruit and ice or adjust the ratios to fit safely.

Nutrition per serving

• dessert
• high-protein
• frozen
• no-churn
• blender
• quick
• vegetarian
• gluten-free