Dairy-Free Protein Powder Ice Cream Recipe
This protein powder ice cream is made without an ice cream machine but with a protein kick! Creamy and indulgent it's sweetened with frozen bananas and chocolate chips to give you the best, most-fueling summer treat!
Servings 3
Calories 306kcal
Equipment
Ingredients
- 4 Bananas frozen
- 2 tbs Natural peanut butter plus more for topping
- ¼ cup Vegan vanilla protein powder
- 2 tbs Coconut milk full fat, canned
- 2 tbs Mini chocolate chips
Instructions
- Add protein, peanut butter and cream to bottom of blender.
- Slice the frozen bananas to make it easier & add them to the blender.
- Process until smooth using a tamper as needed.
- Spread the mixture into an 8x4 silicone loaf pan and smooth it out.
- Stir in the chocolate chips and additional peanut butter if using.
- Enjoy as it or freeze for 20-40 minutes if you want to scoop it into a cone.
Video
Notes
You need the coconut milk that comes in a can and only the thick, white, creamy part. If possible, place the can in the fridge overnight upside down, the water should separate from the coconut milk and be easier to drain.
The 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, you can eat it right after processing or only freeze it for 20 minutes and serve in bowls.
It’s best eaten the day of making it, 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 a bowl. Not as creamy, but harder.
Nutrition
Calories: 306kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 645mg | Fiber: 5g | Sugar: 27g | Vitamin A: 123IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 3mg