Made with vegan protein powder, frozen bananas, and swirled with chocolate sauce, this protein ice cream recipe is the perfect summer indulgence. Enjoy the chunky monkey ice cream as soft serve from a bowl or scoop it into a gluten-free cone, either way, you're gaining 8 grams of protein with just one serving!
What to enjoy some dessert but also trying to stick to your goals? Welcome to the best of both worlds!
This chunky monkey, vegan protein ice cream gives you all the classic feel of dessert without maxing out your diet, which is the whole idea of my Strong and Sweet Protein Guide.
Thanks to the frozen banana base it’s ultra-creamy and extremely hard not to eat while you’re making it. Pecans add a bit of crunch to the nice cream but the indulgent part is that it’s swirled with homemade chocolate for an indulgent feel.
As a Certified Nutrition Coach, I know you'll ENJOY boosting your protein intake with this protein ice cream recipe! Learn more about the benefits of a high protein diet and why you want to use this ice cream recipe to bump up your intake.
Why You'll Love It
Allergy-friendly: The protein ice cream recipe is naturally dairy-free, gluten-free, and vegan. It can be made paleo as well depending on your protein powder.
Easy to make: You don't need an ice cream maker for the ice cream to come together (no churning!).
Delicious: The chunky monkey flavor is rich and indulgent but not too sweet. Plus, you can enjoy the protein powder ice cream as soft serve or traditional, compact ice cream in a cone.
Ingredients and Substitutions
Peek the photo below, but if you have a well-stocked gluten-free pantry, you probably already have everything you need! One of the perks of this chunky monkey protein ice cream is that it comes together so easily.
Frozen bananas: Make sure your bananas are frozen as this is what gives the ice cream its creamy texture. Peel them before popping them in the freezer.
Vanilla protein powder: The kind of protein powder you choose will affect both the flavor and texture of the ice cream. Vegan protein powder will create a thicker ice cream. If you're using a paleo-protein you may need to add a touch more.
Pecans: Any chopped nuts you have in hand will work to swirl in.
Dairy-fee yogurt: You only need a little bit but it helps immensely with the texture. Regular dairy-free yogurt normally works best as Greek yogurt is a bit too thick.
Cacao powder: Not to be confused with cocoa powder (learn the difference between cacao powder and cocoa), this is the base of the chocolate swirl. And bonus points that it’s also loaded with nutrients!
Maple syrup: Use the real thing for maximum flavor.
Nut butter: Almond hazelnut is our personal favorite but almond butter is great too! Make sure to use fresh nut butter though or it won’t blend into the chocolate sauce.
Important Teaching Tips
Bananas don’t freeze fully solid. To help out your blender, slice them into chunks before blending. It will be easier to process them this way!
You will have to stop and scrape down the sides while blending or use a food processor as the protein ice cream mixture is THICK.
Make sure to use fresh nut butter. The hard part at the bottom of a jar will not blend into the chocolate sauce.
The vegan protein ice cream firms up after about 45 minutes in the freezer enough that you can use an ice cream scoop it into gluten-free ice cream cones! If you want soft serve, only freeze for 20-30 minutes and serve in bowls.
Do not add unsweetened almond milk to help process the bananas. Adding almond milk (or any liquid) will turn this into more of a smoothie and less of a creamy, protein ice cream.
How To Make The Vegan Protein Ice Cream
Step 1: Slice the frozen bananas and add them, with the other ice cream ingredients to a high-powered blender or processor.
Step 2: Process until combined and semi-smooth. You will need a tamper and to scrape down the sides.
Step 3: Whip together the ingredients for the homemade chocolate sauce.
Step 4: Portion the ice cream mixture into a silicone loaf pan.
Step 5: Swirl the chocolate sauce into the protein powder ice cream.
Step 6: Sprinkle on the pecans and let sit in the freezer to firm up.
How To Store It
The vegan protein cream is best eaten the day of making it. That's how you can enjoy the ultra-soft and creamy texture.
However, if you have leftovers, store them in an airtight container in the freezer. It will last roughly 4 weeks.
To enjoy it again, you'll have to let it thaw on the counter for 5-10 minutes before scooping and it’s best served in bowl. Not as creamy but harder.
Likewise, you could also let it thaw for 5 minutes and then re-blend it to recreate the soft-serve texture.
Flavor Variations
Of course, this chunky monkey nice cream is delicious as-is, however, there are a few fun flavor swaps you can make if you want to change the taste.
Protein powder: I use a vanilla vegan protein powder for the recipe but changing to a chocolate, espresso, or caramel protein powder would be absolutely amazing.
Nuts: In place of pecans use hazelnuts, toasted pistachios, or even toasted coconut for texture.
Caramel: Drizzle some dairy-free caramel sauce on top to amp up the indulgence.
Choosing A Protein Powder
The protein powder you choose will affect the taste and flavor of the protein ice cream (and things like protein brownies). Vegan protein powder absorbs liquid like crazy and fermented protein absorbs even more. Learn more about how to choose a protein powder.
For this vegan protein ice cream, I used Genuine Health’s Fermented Vegan Protein Powder. This protein helps fuel your goals, recover, and stay full.
If you're not using a fermented protein powder, you may need to add 1 tablespoon more to really nail down that thick, ice cream-like texture.
Fast, crave-worthy snacks that hit your protein goals (without tracking or extra cooking time).
Frequently Asked Questions
While you may be able to, it hasn’t been tested. Whey protein absorbs liquid differently than vegan protein powder so the ice cream may not be as thick.
Of course! Chocolate protein (or caramel protein) tastes delicious in protein ice cream and is a great way to switch up flavors.
Store the protein ice cream in the freezer. If you want you can thaw it briefly on the counter and scoop it into bowls to eat. However, it also makes an INDULGENT smoothie base! Blend it with some fruit add more liquid for a thick, creamy, smoothie.
Other High-Protein Recipes You'll Love
- Vanilla protein ice cream
- Blueberry protein muffins
- Chocolate chip protein muffins
- Protein granola
- Peanut butter protein powder ice cream
- Chocolate chip granola
- Easy granola bars
- Flourless peanut butter protein muffins
- Make-ahead breakfast recipes
- Overnight cookie dough protein oats
- Chocolate chia protein balls
- Peanut butter and jam protein balls
- Chocolate fudge protein balls
- Fudgy protein brownies
- Chocolate chip granola bars
- High protein cookies
- High protein snacks
- Healthy desserts
Chunky Monkey Protein Ice Cream
Video
Equipment
- Silicone baking loaf mold
Ingredients
For the ice cream
- 4 Bananas frozen
- ¼ cup Vanilla Protein Powder vegan
- 3 tbs Dairy-free yogurt
For the chocolate sauce
- 1 teaspoon Cacao powder
- 1 tbs Almond butter
- 1.5 tbs Maple syrup
Toppings
- 1 tbs Mini chocolate chips
- ¼ cup Chopped nuts
Instructions
- Slice the frozen bananas.
- Place the yogurt, protein, and bananas in a blender in that order as it helps the blender not have to work as hard.
- Process until smooth, use a tamper and scrape the sides as needed.
- Portion into 8x3 baking loaf pan and mix in the nuts and chocolate chips.
- In small bowl whisk chocolate sauce ingredients.
- Swirl the chocolate into the ice cream and smooth out.
- Pop in the freezer for 30-45 minutes to firm up.
- Scoop and enjoy!
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Amelia says
Served this as a dessert for date night. The ice cream was creamy, not overly sweet, and the swirls of chocolate are so delish!
fitasamamabear says
So happy you liked it!
Emily says
The banana base was creamy and had just the right amount of sweetness. And the pecans added a satisfying crunch.
fitasamamabear says
I love the pecans! My favorite part- and wicked when toasted.
Hannah says
I love a dessert thats healthy. Guilt free and don't have to think twice about having seconds. I love the frozen banana base, chocolate swirls! Delicious!
fitasamamabear says
Glad you enjoyed it!
Hyacinth says
This tastes really goood, definitely rich, and just has that perfect amount of sweetness. 🙂 The fact that it is high in protein is what I like the most!
fitasamamabear says
Glad you loved it!
Bean says
Love love love this! I can't believe this is really a protein ice cream. It tastes just as creamy and yummy as the store-bought ones. Definitely making this again.
fitasamamabear says
Haha it's SO creamy!
jennifer says
8g of protein in ice cream, I knew I had to make it right away. And, honestly with that amazing ingredient list .... I would totally eat for breakfast on my way out the door for a yum! Kinda like a thicker smoothie IMO, yah know LOL
fitasamamabear says
Haha it's the bets of both worlds!
Joan says
I love making banana ice cream for a sweet treat during the week. The chunky monkey flavor was just what I needed to change up my regular pb topping. I'll be making this again!
fitasamamabear says
It makes it so easy to whip up when you want it!
Glenda says
Delicious! I only had cashew butter and it was extraordinary! It was so simple to make and you can be I'll be making more.
Jill says
I love this flavor so much! There's so much goodness going on in each bite but the almond butter is my favorite part - had to add a touch more than called for! 😉
fitasamamabear says
Almond butter makes everything better lol
Lena says
I love simple, flavorful, and family-friendly recipes like this! My whole family loved this ice-cream, it tasted amazing!
fitasamamabear says
Isn't it awesome when it's fam approved?