Protein Ice Cream
Anna Sward
Anna Sward Protein Pow
Save Article Print PDF
178 Calories
17 g Carbs
25 g Protein
1 g Fat
Total Time
2 servings

This recipe works with casein or protein blends—it makes the ice cream even creamier! If you use other types of protein, you may have to add a couple of tablespoons of milk to the mix if it's too thick.


  • 1 small (6" to 6-7/8" long) banana, frozen
  • ½ cup fat-free cottage cheese
  • ½ cup banana or vanilla protein powder

Recipe Tags


  1. Using a food processor, handheld blender, or mixer, blend all ingredients together. Don't use a whisk or spoon because the aim is to end up with a mixture that's creamy, not lumpy.
  2. Place the mixture in a Tupperware container and stick it in the freezer for an hour.
  3. After an hour, remove the container and give the ice cream a good stir. You want to make sure that it freezes evenly. Think of yourself as a human ice cream machine.
  4. Put container back in the freezer. Wait for another hour before taking it out and giving it another churn.
  5. Repeat steps three and four until the ice cream is nicely set and ready to be munched with gusto.

Recipe Tags