Description

A rich, creamy, and healthy protein ice cream made with just a few simple ingredients. This dairy-friendly treat is perfect for post-workout recovery or a guilt-free dessert, requiring no ice cream maker.

Ingredients

Scale

2 cups frozen strawberries
1 scoop (30g) whey protein isolate (vanilla or unflavored)
1/2 cup unsweetened almond milk
1/2 cup plain full-fat Greek yogurt
Stevia or Monk Fruit to taste
1 teaspoon fresh lemon juice

Instructions

Prepare the strawberries: If frozen in a clump, let sit for 5 minutes to loosen. Place 2 cups of frozen strawberries into a high-speed blender.
Add wet ingredients: Pour in the almond milk, Greek yogurt, lemon juice, and sweetener. The liquid helps the blender blades spin freely.
Blend until smooth: Pulse to break up fruit, then blend on high for 2-3 minutes until completely smooth and creamy, resembling a thick milkshake. Scrape down sides if needed.
Incorporate protein: Add the whey protein isolate and blend on low speed just until incorporated. Do not over-blend to maintain a dense texture.
Freeze and stir: Pour mixture into an airtight container and freeze. Every 30 minutes for the first 2 hours, remove and stir vigorously with a fork or whisk to break up ice crystals.
Serve: After 2 hours (or until firm), let sit for 5 minutes before scooping to soften slightly for easier serving.

Notes

Ensure strawberries are fully frozen solid to prevent a watery texture. Stirring every 30 minutes during freezing is crucial for a creamy consistency. If using fresh strawberries, freeze them for at least 4 hours beforehand. Taste the mixture before freezing as freezing dulls sweetness.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 165
Sugar: 10
Sodium: 45
Fat: 4
Saturated Fat: 2
Carbohydrates: 15
Fiber: 2
Protein: 25

Keywords: protein ice cream, strawberry ice cream, healthy dessert, post-workout snack, gluten-free, high protein, no ice cream maker