Enjoy the bold, rich flavor of your favorite coffee in a creamy, protein-packed frozen dessert. This Coffee Protein Ice Cream is smooth, refreshing, and easy to make, making it the perfect afternoon pick-me-up or post-workout treat for coffee lovers.
Ingredients
(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 or unflavored whey protein powder
- ¾ cup sugar or allulose
- 2 tbsp instant espresso powder (or ¼ cup strong brewed espresso, cooled)
- 1 tsp vanilla extract
- Pinch of salt
Directions
- Whisk together the milk, protein powder, sugar, espresso powder, vanilla extract, and salt until completely smooth.
- Stir in the heavy cream (and Greek yogurt, if using).
- Chill the mixture for at least 2 hours, preferably overnight.
- Churn according to your ice cream maker’s instructions until thick and creamy.
- Enjoy immediately as a soft serve or freeze for 2 to 3 hours for firmer scoops.
Tip: Using instant espresso powder creates a richer coffee flavor without adding extra liquid to the ice cream base.
Texture Tips:
- Whey protein produces the smoothest, creamiest texture.
- Allulose helps keep homemade protein ice cream softer and easier to scoop after freezing.
- If the mixture appears grainy, blend it with an immersion blender before chilling.
- Let the mixture rest overnight to fully hydrate the protein for a creamier texture.
- Avoid overfilling your Whynter ice cream maker. Leave room for expansion during churning.
- Allow frozen ice cream to sit at room temperature for 5 to 10 minutes before scooping for the best consistency.
