Description
You can make this creamy, high-protein ice cream without an ice cream maker. It is a guilt-free frozen treat that uses simple ingredients.
Ingredients
Scale
- 1 cup plain Greek yogurt (2% or full fat for best texture)
- 1/2 cup unsweetened almond milk
- 1 scoop vanilla protein powder (whey or casein blend recommended)
- 2 tablespoons sweetener (erythritol, monk fruit, or maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, combine the Greek yogurt, almond milk, protein powder, sweetener, vanilla extract, and salt.
- Use a whisk or hand mixer to mix the ingredients thoroughly until the mixture is completely smooth and no lumps of protein powder remain. This step is key for a creamy texture.
- Pour the mixture into a freezer-safe container, such as a loaf pan or a plastic container with a lid.
- Cover the container tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent ice crystals from forming.
- Place the container in the freezer for at least 6 hours, or until firm.
- When ready to serve, let the ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping.
Notes
- For a richer texture, substitute half of the Greek yogurt with 1/2 cup of frozen cauliflower rice (you will not taste it).
- If you own a Ninja Creami, use this base mixture, freeze it solid, and process it using the ‘Lite Ice Cream’ setting for a perfect result.
- Adjust the sweetener to your taste preference before freezing.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 4
- Sodium: 120
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 22
- Cholesterol: 15