If you are looking for a healthier ice cream without sacrificing the taste my delicious and creamy protein ice cream recipe is for you. All you need is a generic ice cream maker, ingredients that are more than likely in your pantry and mix ins of choice. Have fun trying new flavors every week and enjoy eating ice cream that is secretly good for you.
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Why you will love this ice cream
- It is high in natural protein
- doesn’t contain any artificial ingredients or preservatives
- There’s no need for a Ninja Creami to make the ice cream just a basic ice cream maker
- Can be made into any flavor you like
Ingredient notes
Protein Powder: I use Just Ingredients Just Plain Protein Powder in this recipe. It’s the only clean ingredient protein powder I have been able to find that taste good, doesn’t give me any bloat and isn’t chalky in texture. Plus she has so many flavors to choose from. I’ve been using it religiously for two years now and use it to bake all the time! Use my code “Cookieeclub” to save 10% off of your order.
Sugar: I use organic cane sugar because it gives the ice cream the perfect amount of sweetness but you can use other healthier sweetener options like raw organic honey, pure maple syrup of coconut sugar. If using honey or pure maple syrup use 1/2 a cup. For regular cane sugar or coconut sugar use 3/4 of a cup. I have tried all 4 options in this recipe and every single one has been amazing.
Dairy: I have not made this recipe with dairy free alternatives. One, because my husband and I don’t have any dairy allergies. Second, because milk makes this ice cream extra creamy, fluffy and rich. If you are dairy intolerant you could try using a nut milk to replace the whole milk, a dairy free yogurt to replace the greek yogurt and coconut cream to replace the heavy cream. It may not be as creamy but I’m sure for a dairy free ice cream it would be yummy. Oh and Just Ingredients has really good Vegan Protein Powder to swap out the whey protein too. Don’t forget to use my affiliate code: Cookieeclub to save 10% off of your order.
Mix In’s: For the cookies and cream version I use Newmans Own’s Organic Chocolate Cookies. You can use any mix in you like though. Like unreal snickers bar, chocolate gems (aka dye free M&M’s), chocolate coconut bars or peanut butter cups. You could also use freezer dried fruit like raspberries, mangos, strawberries etc. Or chocolate chips and or crushed up cookies. Have fun making the recipe your own.
Recipe variations:
For mint chocolate chip ice cream use two scoops of Just Ingredients Mint Chocolate Protein Powder, 1 teaspoon of pure peppermint extract and melt one Alter Eco Mint Blackout Bar in the microwave in a bowl in 30 second increments to pour into a pastry bag. Snip the top of the pastry bag and drizzle the melted chocolate into the ice cream when you are supposed to add in the mix ins. The melted chocolate will freeze once it is drizzled into the cold ice cream and create little shards of chocolate throughout.
For Strawberry Ice Cream use two scoops of Just Ingredients Strawberry Protein Powder and 1 cup of organic strawberries that have been washed and diced. Add the chopped strawberries to the ice cream when it is time to add in the mix ins.
For Cookies and Cream Ice Cream use two scoops of Just Ingredients Just Plain Protein powder and 1 cup of chopped up Organic Oreo’s that don’t contain any harmful additives or preservatives. Add the Oreo’s to the ice cream when it is time to add in the mix ins.
For Reece’s Peanut Butter Ice Cream use 2 scoops of Just Ingredients Creamy Peanut Putter Chocolate Protein Powder and add in 1 cup of chopped peanut butter cups. Add the peanut butter cups when it is time to add the mix ins.
For Chocolate Chip Cookie Dough Ice cream use 2 scoops of Just Ingredients Just Plain Protein Powder and 3-4 dough balls of Sweet Lauren’s store-bought cookie dough or crush up some Simple Mills Chocolate Chip Cookies. When adding the cookie dough or crushed up cookies to the ice cream just break off little piece to throw into the mixer when it is time to add in the mix ins.
For Salted Carmel Macchiato Ice Cream use 1 cup of cooled espresso instead of milk, 2 scoops of Just Ingredients Salted Carmel Protein Powder and top the chilled ice cream with some cocoa nibs for a nice crunch.
*Refer to the recipe note card below for the full instructions on how to make and prepare the ice cream.
Extra Delicious & Creamy Protein Ice Cream
Equipment
- 1 Ice Cream Maker I use and love my 1.5 quart Cuisine Art Ice Cream Maker
- 1 Glass Measuring Cup I use my glass liquid measuring cup for mixing the greek yogurt with the heavy cream and vanilla on a scale to not dirty a bunch of dishes.
- 1 Loaf Pan
Ingredients
- Protein Custard:
- 4 egg yolks
- ¾ cup organic cane sugar or ½ cup raw honey and or coconut sugar
- 1 cup grass fed A2 whole milk or any milk of choice
- 1 cup organic greek yogurt
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract or other organic non artificial flavorings
- 2 scoops of any flavor of Just Ingredients protein powder or similar protein powder of choice
- 1 cup mix ins of choice
Instructions
- Before making the ice cream make sure to read the instructions of your ice cream maker and prepare everything needed to use it. If you don’t have an ice cream maker click the link for the one I use and recommend on the equipment list for this recipe.
- Begin by placing the egg yolks in the bowl of a stand mixer fitted with the whisk attachment and add in sweetener of choice. Whisk the two ingredients together for about 5 minutes on medium speed until light and fluffy.
- Now in a small sauce pan add in 1 cup of milk and bring to a simmer over medium heat which should take about 5 minutes. A simmer occurs when little bubbles form a ring around the rim of the pan.
- Remove the milk from the heat and pour in two scoops of any flavor of Just Ingredients protein powder. Refer to the notes if you need ideas for ice cream flavors. With a milk frother whisk the protein powder into the milk until smooth and there are no clumps.
- Then turn the stand mixer with the egg yolks back onto low speed and slowly pour the hot milk into the egg mixture and whisk until smooth.
- Next place the Greek yogurt, heavy cream and vanilla extract or other flavoring into a separate bowl and mix until combined.
- Again, turn the stand mixer with the eggs back onto low speed and slowly add in the Greek yogurt mixture till fully incorporated.
- Remove the mixing bowl from the stand mixer, cover the bowl with plastic wrap and place into the fridge for at least 2-4 hours to chill. Or place into the freezer for 30 minutes if you are in a time crunch.
- Once the custard has chilled it can now be used in the ice cream maker according to packaging instructions.
- Before the ice cream is done, add in 1 cup of the mix ins of choice. This could be organic crushed up oreo’s, chopped up brownies, freshly cut strawberries, melted peanut butter, etc.
- When the ice cream is done, eat it soft served or I like to pour it into a loaf pan, press plastic wrap on top of the ice cream and place into the freezer to set for at least 2-4hrs or overnight before serving.
- The ice cream can be enjoyed for up to 3 weeks in the freezer but I promise it won’t last a week because it is that good.
- Enjoy and happy ice cream making!