If you’re anything like me, you crave ice cream all year round but wish it could be just a bit kinder to your waistline. That’s exactly where my protein ice cream recipe comes in — a creamy, satisfying treat that packs a nutritional punch without sacrificing the joy of dessert. Whether you’re hunting for a post-workout sweet fix or a snack that won’t derail your goals, this protein ice cream recipe is your new go-to. Stick with me and I’ll show you how to make it dreamy, scoopable, and brimming with flavor.
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A Taste of Home in a Healthy Scoop
Hi, I’m Ivana — welcome to my cozy Delicious Hand kitchen in NYC, where each recipe carries a piece of my Italian roots. Growing up in Naples, I’d stand by my mother as she spun milk and sugar into rich, velvety gelato. Fast forward to my busy city life today — I still crave that creamy bliss but wanted something lighter yet satisfying. That’s how this protein ice cream recipe was born. It’s my way of staying connected to my heritage while embracing my passion for balanced living.
Whenever I take a bite, I’m transported back to my childhood kitchen, but this time with a modern twist that suits my active lifestyle. This recipe reminds me that food can be nourishing and indulgent at the same time. You can find more about how I blend tradition with wellness in my About Me page.
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Protein Ice Cream Recipe
- Total Time: 8 hrs 30 mins
- Yield: 4 servings 1x
Description
Creamy, high-protein homemade ice cream made with real ingredients and no guilt!
Ingredients
3 cups thickened cream/ heavy cream
70 g (⅓ cups) xylitol sweetener
½ teaspoon salt flakes
6 large whole eggs, room temperature
3/4 cup Vanilla Protein Powder
1 tablespoon powdered gelatin
Instructions
1. Place all the ingredients into a large heat-safe bowl and whisk until combined.
2. Bring a saucepan half filled with water to a gentle simmer and place the bowl over it.
3. Continue to whisk until the sweetener dissolves and the custard coats the back of a spoon (4-7 minutes). Remove from heat.
4. Pour the mixture into a thin layer in a large shallow container and freeze flat for 8 hours or overnight.
5. Cut the frozen block into chunks, blend in batches until smooth, then freeze again for at least 3 hours before serving.
Notes
For best results, use fresh eggs at room temperature.
Gelatin keeps the texture scoopable.
Let the ice cream sit for a few minutes before scooping.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 26 g
- Carbohydrates: 5 g
- Protein: 18 g
- Cholesterol: 220 mg
Keywords: protein ice cream recipe, healthy ice cream, high-protein dessert
How This Recipe Fits Into My Busy Life
New York never stops moving, and neither do I. Between recipe testing, teaching cooking classes, and meeting readers through Contact, I needed a treat that fits my schedule and goals. This protein ice cream recipe hits the spot every time — quick to prep, endlessly customizable, and packed with the good stuff your body craves after a long day.
So if you’re juggling work, family, and self-care, this protein ice cream recipe brings a moment of calm and delight, spoon by spoon. Next up: we’ll dive into the ingredients and how to craft your ideal flavor. Let’s get scooping!
Must-Have Ingredients for Creamy Success
To craft the dreamiest protein ice cream recipe, you’ll need only a handful of pantry staples and a bit of patience. Here’s exactly what I use to churn out a rich, velvety batch:
- 3 cups thickened cream (or heavy cream)
- 70 grams (about ⅓ cup) xylitol sweetener — this keeps it low carb but sweet enough to satisfy
- ½ teaspoon salt flakes — to balance the sweetness and boost flavor
- 6 large whole eggs, at room temperature for a smooth custard base
- ¾ cup of your favorite vanilla protein powder — this is where the protein magic happens
- 1 tablespoon powdered gelatin — the secret to that lush, scoopable texture
This combination turns your everyday craving into a high-protein treat you can feel good about. If you love knowing exactly what goes into your desserts, you’ll appreciate how pure and simple this protein ice cream recipe is.
Step-by-Step Instructions for Perfect Texture
Good protein ice cream recipe starts with a good custard. Don’t worry — it’s easier than it sounds:
- Place all your ingredients in a large, heat-safe mixing bowl. Grab a whisk and stir until everything looks silky and smooth.
- Meanwhile, bring a saucepan half-filled with water to a gentle simmer. Rest your mixing bowl over it, double boiler style. Keep whisking gently — the goal is to dissolve the xylitol completely and thicken the custard. This takes about 4–7 minutes. You’ll know it’s ready when it coats the back of a spoon.
- Remove your custard from the heat. Pour it into a large shallow container, spreading it in a thin layer. This helps it freeze evenly. Cover and freeze flat for at least 8 hours or overnight.
- When fully frozen, cut the block into small chunks. Work in batches and pulse the frozen pieces in a food processor or blender until smooth and creamy.
- Transfer the blended mixture back to your container and freeze for at least 3 more hours before scooping.
One spoonful of this homemade protein ice cream recipe, and you’ll see how easy it is to swap store-bought tubs for a nourishing version you can make anytime. For more inspiration, visit my homepage — it’s filled with recipes that blend comfort and nutrition beautifully.
Step-by-Step Instructions to Make the Perfect Protein Ice Cream at Home
Now that you’ve got the right ingredients ready, let’s make sure your protein ice cream recipe turns out silky, scoopable, and downright irresistible every time. This isn’t your average quick-fix dessert — it’s real homemade ice cream done smarter, with a solid hit of protein and none of the store-bought junk.
1. Whisk & Heat with Care
Combine your thickened cream, xylitol, salt flakes, eggs, vanilla protein powder, and powdered gelatin in a large, heat-safe bowl. Give everything a good whisk until it’s blended nicely. Place the bowl over a saucepan of gently simmering water (like a double boiler). Whisk steadily for 4–7 minutes until the sweetener dissolves and the custard thickens enough to coat the back of your spoon.
2. Freeze Smartly
Once your base is ready, pour it into a shallow container and spread it out in a thin layer — this helps it freeze quickly and evenly, preventing big icy crystals. Cover and freeze flat for at least 8 hours or overnight. Patience here really pays off!
3. Blend for Creaminess
When your frozen custard is solid, slice it into chunks. Working in batches, pulse these chunks in a food processor or high-speed blender until smooth and creamy. This step is the secret to transforming icy blocks into luxurious ice cream.
4. Final Freeze & Enjoy
Transfer the blended mix back into your container and freeze again for at least 3 more hours. After that, grab your favorite bowl, scoop generously, and savor every spoonful of your protein ice cream masterpiece.
Pro Tips for the Best Texture Every Time
- Use a shallow container: More surface area means faster, even freezing — fewer ice crystals, smoother results.
- Room temp eggs are key: They blend seamlessly and help your custard thicken evenly.
- Don’t skip the gelatin: It acts as a natural stabilizer, making your protein ice cream recipe soft and scoopable, not rock-hard.
- Pulse, don’t over-blend: Short pulses help keep air in the mix, which makes for a lighter, creamier ice cream.
If you love wholesome homemade treats like this, check out my other feel-good recipes right on the homepage. You’ll find more ways to turn everyday cravings into nourishing bites.
FAQs, Nutrition & Final Thoughts
Let’s tackle the big questions people ask about making a protein ice cream recipe at home — so you can churn out batch after batch with confidence.
Can I just add protein powder to ice cream?
Yes — and no! Simply stirring protein powder into store-bought ice cream can make it gritty and change the flavor in a weird way. The beauty of this homemade protein ice cream recipe is that the protein powder is cooked gently into a custard base, which keeps the texture smooth and the taste balanced.
What thickens protein ice cream?
In this recipe, the magic trio is eggs, gelatin, and protein powder. The eggs create a creamy custard, the gelatin prevents iciness and adds scoopable softness, and the protein powder thickens naturally. Skip any one of these and you might end up with an icy brick instead of a dreamy dessert.
Is protein ice cream actually healthy?
When made at home like this, absolutely. You’re getting high-quality protein, healthy fats from the cream, and zero weird additives or gums. You control the sweetener too — using xylitol keeps it lower carb than typical ice cream. Just remember, it’s still a treat, but one that’s nourishing and satisfying in a balanced diet.
What is protein ice cream made of?
At its heart, this protein ice cream recipe uses real ingredients: thickened cream, eggs, protein powder, gelatin, a touch of natural sweetener, and a pinch of salt to bring it all together. No hidden fillers, just pure goodness churned into a bowl of indulgent, guilt-free bliss.
Serving, Storing & My Final Scoop
When it’s time to serve, let your protein ice cream sit out for a few minutes so it scoops like a dream. Store any leftovers in an airtight container for up to two weeks — though honestly, this creamy protein ice cream recipe disappears fast in my house!
This recipe proves you can treat yourself and nourish your body at the same time. If you love this, don’t forget to follow me on Pinterest for more crave-worthy ideas, and follow my Facebook page where I share new recipes, kitchen tips, and behind-the-scenes moments from my New York kitchen.
Your homemade ice cream masterpieces deserve to be seen — tag your scoop photos so I can cheer you on! For more recipes that blend comfort and nutrition, explore my homepage.
From my kitchen to yours — here’s to many creamy, protein-packed scoops ahead!
