"Hi Protein Chef! It's getting really hot where I live right now, and I am really craving ice cream! Is there a way to make protein ice cream without using an ice cream machine? Thanks!"
I used to think you needed an ice cream maker to make ice cream. I spent years wishing I had an ice cream maker, bookmarking exotic homemade ice cream recipes, and adding ice cream makers to my Amazon.com cart, only to then remove them. After buying a waffle maker and a juicer, I couldn't justify the purchase of another kitchen appliance.
One day it dawned on me: I could make ice cream without a machine! I mean, what do ice cream makers do? They churn a cream-based mixture for a long time while cooling it. I thought, "I can do this by churning the mixture myself! By just placing it in the freezer, taking it out to give it a churn, sticking it back in, giving it another churn, and repeating, I'll get an ice-cream-like consistency".
So, I tried it. The result? Spectacular! The ice cream was smooth, creamy, cold, and absolutely perfect for a hot summer day. What's also great about protein ice cream is that it's unbelievably easy to make. All you need is time and two—yes, two—ingredients: Greek yogurt and protein powder.
Here's a recipe to get you started:
- 1 big tub of 2% Greek Yogurt (roughly 500 g)
- 1/2 cup of Cellucor Marshmallow & Peanut Butter Whey Protein Powder
- In a large Tupperware container—ideally square shaped for the increased surface area—mix yogurt with the protein powder until you get a smooth mixture.
- Spread a thin layer of the mixture onto the Tupperware. The thinner the layer, the faster it will chill.
- Place in freezer for an hour.
- After an hour, take it out, and give it a churn. Mix your protein-packed mixture with a spoon or, better yet, a fork to break up potential clumps. Stick it back in the freezer for 30 minutes.
- Complete Step 4 a few more times until the mixture reaches your preferred consistency.
- Remove the ice cream from the freezer, get a scooper out, and serve yourself a bowl of healthy ice cream!
Serving Size Recipe serves 2-3
- Consider melting a square or two of dark chocolate and pouring that on top of the ice cream. It'll congeal on impact, creating a delicious chocolate shell.
- You can make this recipe with casein too. If you do, be sure to use a bit over 1/4 cup of casein, since it will absorb a lot more of the moisture from the yogurt than the whey does.
- Try this with different flavors of whey, and consider adding some extra flavoring to the mixture. Cinnamon or vanilla pods would mesh well with this ice cream.
- To heighten the banana flavor, mush a ripe banana in with the yogurt and whey.
- You could use 0 percent Greek yogurt to make this too. However, bear in mind that 2 percent—or even full-fat—yogurt will yield a creamier batch.