Chunky Monkey Protein Ice Cream

Pin image with text: two images: a chocolate swirled protein ice cream in an ice cream cone bring held up close with a baking load of protein ice cream behind it

A protein powder ice cream recipe you'll want to have on hand this summer! Made with a base of bananas and swirled with homemade chocolate sauce, this protein ice cream recipe is an ideal high-protein snack or post-workout meal!

Course Dessert, post-workout, Snack

Cuisine American

Keyword dairy-free, homemade ice cream, nice cream

Prep Time 10

Cook Time 0

Chilling Time 30

Total Time 40

Servings

Calories 250kcal

Author Shelby Stover

Equipment

1 High powdered blender
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!

Video

Notes

This protein ice cream recipe is best eaten freshly made. You can store leftovers in the freezer but if you want to eat it again you’ll have to thaw it on the counter for 5-10 minutes before scooping and it’s best served in bowl. Not as creamy but harder.

You can also use leftovers for smoothies which makes them super indulgent.

The protein powder used is pea-protein based. If using a non-pea protein powder (Like Botanica or Orgain) the ice cream will not be as thick. Learn more about choosing protein powder for your goals.

Bananas don’t freeze fully solid. To help our your blender, slice them into chunks before blending. It will be easier to process 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.

The protein ice cream firms up after about 45 minutes in the freezer enough that you can scoop it into gluten-free ice cream cones! If you want soft serve, only freeze for 20-30 minutes and serve in bowls.

You can make chunky monkey protein ice cream by using chocolate protein powder in place of vanilla.

Nutrition