Creamy, smooth, and packed with protein, this Classic Vanilla Protein Ice Cream is a simple, delicious way to enjoy a healthier frozen treat. Made with just a few wholesome ingredients, it’s perfect for post-workout recovery, a high-protein dessert, or a guilt-free snack that tastes like traditional vanilla ice cream.
Ingredients
Makes approximately 2 quarts
- 4 cups whole milk
- 2 cups heavy cream (or replace up to 1 cup with plain Greek yogurt for a higher-protein, lower-fat option)
- 1 cup vanilla whey protein powder
- ¾ to 1 cup sugar or allulose
- 1 tbsp vanilla extract
- Pinch of salt
Directions
- Warm 1 cup of milk gently and whisk in cocoa powder and sweetener until smooth.
- Add protein powder and whisk until fully combined.
- Stir in peanut butter until the mixture is smooth and evenly blended.
- Add the remaining milk and heavy cream, then mix well.
- Chill the mixture thoroughly before churning.
- Churn according to your ice cream maker’s instructions, then freeze until set.
Note: If the mixture feels thick before churning, that is normal. It will loosen as it freezes and develops the final ice cream texture.
Texture Tips:
- Whey protein blends more smoothly than most plant-based proteins.
- Allulose can help create a softer, more scoopable texture when reducing sugar.
- If the mixture appears grainy, blend with an immersion blender before chilling.
- Avoid overfilling your Whynter ice cream maker. Leave room for expansion as the ice cream freezes.
