High-Protein Ice Cream — Thick, Creamy & rotein

⭐ High-PProtein Ice Cream — Thick, Creamy & rotein

Serves: 2–3
Prep time: 5 minutes
Freeze time: 2–3 hours
Calories: ~160–220 per serving (depends on protein powder & milk choice)
Protein: 25–35g per serving

Ingredients

• 2 cups (480ml) milk of choice
  best options: skim milk, Fairlife milk, almond milk, or oat milk

• 2 scoops (60g) whey or casein protein powder
  vanilla or chocolate works best — casein gives extra creaminess

• 2 tbsp sugar-free instant pudding mix
  (vanilla or chocolate — this gives thickness & scoopability)

• 2 tbsp sweetener of choice (optional) – monk fruit, erythritol, honey, etc.

• Pinch of salt (brings out sweetness)

• 1 tsp vanilla extract (optional but amazing)

Optional upgrades for SUPER creamy texture:

• 1 tbsp cream cheese OR Greek yogurt

• ½ frozen banana (for thickness — adds carbs though)

• 1 tbsp cocoa powder (if making chocolate flavor)

Instructions

1. Blend everything
   Add milk, protein powder, pudding mix, sweetener, salt, and vanilla to a blender.
   Blend 30–45 seconds until smooth & foamy.

2. Freeze
   Pour the mixture into a freezer-safe container or shallow tray.
   Freeze 2–3 hours, stirring every 30–45 minutes to break ice crystals.
   (OR freeze solid and re-blend later for a soft-serve texture.)

3. Scoop & serve
   When the texture is soft and scoopable, serve in bowls or cones.
   If it’s too firm after freezing overnight, leave it on the counter 5–10 minutes before scooping.

Flavor Ideas

Tips for the BEST texture

• Casein protein or whey-casein blend = thick & creamy

• Whey only = still good but icier → add 1 tbsp yogurt or pudding mix to fix

• Freeze in shallow containers so it doesn’t become a brick

• Reblend before serving for soft-serve vibes