This easy vanilla protein ice cream uses Greek yoghurt and protein powder to provide far more protein than a traditional banana-based frozen dessert. Frozen banana gives it natural sweetness and a thick, creamy texture without an ice cream maker. Enjoy it straight from the blender as soft serve, or freeze it until firm enough to scoop. The recipe is quick, simple and easy to adapt with your favourite protein powder flavour.
- Serves: 2
- Prep time: 10 minutes
- Freezing time: 2–3 hours
- Protein: Approximately 22–25 g per serving, depending on the yoghurt and protein powder used
Ingredients
300 g frozen banana slices
200 g Greek yoghurt
30 g vanilla protein powder
2 tbsp milk
1 tsp vanilla extract
A pinch of salt
Method
- Add the ingredients: Place the frozen banana, Greek yoghurt, protein powder, milk, vanilla extract and salt in a food processor or powerful blender.
- Blend: Blend until completely smooth and creamy, stopping to scrape down the sides when necessary. Add another splash of milk if the mixture is difficult to blend.
- Serve or freeze: Eat immediately for a soft-serve texture. For firmer ice cream, spread the mixture in a shallow freezer-safe container and freeze for 2–3 hours.
- Soften and scoop: Leave the ice cream at room temperature for 5–10 minutes before scooping into bowls.
Tip: Avoid freezing it for much longer than three hours, as the ice cream will become harder and need additional time to soften.