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5-Minute High-Protein Ice Cream

desserts recipes Jun 14, 2019
Sometimes you just need a HUGE bowl of high-protein ice cream with low-carb, low-calorie, and sugar-free joy—am I right?
But seriously, what's better than sitting down with a big bowl of guilt-free ice cream that takes 5 minutes to make and actually tastes pretty dang good! Ice cream is my weakness, so I've set out to make a super simple (but still delicious) low-calorie, high-protein ice cream version that can be doctored up however you like.

4 Tips for How to Make High-Protein Ice Cream

A few quick notes about the recipe (DON’T SKIP THIS!!):

1. Consistency Comes Down to Protein Powder

To get the best consistency, you need to use the right type of protein powder! Typically a whey blend and/or whey/casein blend will yield the best result. Level-1 has been my go-to lately for making protein ice cream and it’s also way higher quality than a lot of the other crap out there. Lots of different flavor options to choose from too! I’ve been loving the Ice Cream Sandwich flavor these days. Also, if you order through this link, you’ll get free priority shipping + 110% money back guarantee if you don’t absolutely love it!

2. Jump on Some Sweet Discounts

You can also check out my Shop Page for other options/products and some sweet discounts!

3. Choose With or Without Xanthan Gum

If you're not a fan of xanthan gum (some people claim it causes digestive issues) you can leave it out. However, the texture won't be as close to real ice cream (but it will still taste delicious!). You could always add some plain yogurt or frozen fruit to bring the texture back as well.

4. Bring Out the Food Scale

If you need a food scale, I highly recommend this one from Amazon. It's cheap and has lasted me a long time!

High-Protein Ice Cream Recipe

Prep Time:
5 mins
 Cool Time:
0 mins 
Total Time
5 mins

Makes 1 Serving


  • ~1 cup (220-240mL) unsweetened cashew milk (or milk of choice) 
  • 30-40 grams protein powder
  • ¼ tsp xanthan gum
  • 350-400 grams ice


  1. In a high-speed blender, add cashew milk, protein powder, xanthan gum and ice (in that order).
  2. Cover and set at low speed. Turn on and let blend for 2-3 minutes (may need to stir occasionally).
  3. Remove the lid, scrape down the sides, and then cover and blend again on the highest setting for ~15-20 seconds. If using a Vitamix or similar blender, use the mixing tool and constantly stir while the mixture is blending on high speed. If you don't have a powerful blender, you will probably have to stop and start it a few times, scraping down the sides in between blends.
  4. Once the mixture becomes thick and creamy, you're good to go! (Be patient, it can take a few minutes to get there)
  5. Transfer to a bowl, add toppings if desired, and enjoy! I highly recommend this stainless steel insulated bowl - keeps everything nice and cold (while keeping your hands warm and avoids excessive melting - unless you like soupy ice cream!) 😉

High-Protein Ice Cream Toppings

Feel free to add toppings of your choice to spruce it up a bit! My favorites include:

Nutrition Per Serving Varies depending on protein powder and toppings.
Average Nutrition Per Serving (without toppings): 165 Calories, 5g Fat, 25g Protein, 5g Carbs

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