Super Low Cal Protein Ice Cream
Super Low Cal Protein Ice Cream is a easy American recipe that serves 2. 140 calories per serving. Recipe by Rory Gissing on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $39.75 total, $19.88 per serving
Ingredients
- 1 cup Almond Milk (unsweetened, can be eyeballed)
- 2 tablespoons Powdered Peanut Butter (low‑fat, diet‑friendly)
- 1 medium Banana (peeled, sliced and frozen)
- 1 scoop Chocolate Whey Isolate (approximately 30 g, chocolate flavored)
- 0.25 teaspoon Xanthan Gum (acts as a thickener for smooth texture)
- 2 cups Ice (crushed or cubed)
Instructions
Prepare Ingredients
Gather all ingredients. Measure 1 cup almond milk into the blender jar.
Time: PT1M
Add Powdered Peanut Butter
Add 2 tablespoons low‑fat powdered peanut butter to the blender.
Time: PT30S
Add Frozen Banana
Add the pre‑frozen banana slices (1 medium) into the blender.
Time: PT30S
Add Chocolate Whey Isolate
Add 1 scoop (≈30 g) chocolate whey isolate powder.
Time: PT30S
Add Xanthan Gum
Sprinkle ¼ teaspoon xanthan gum over the mixture.
Time: PT15S
Add Ice
Add 2 cups of crushed ice to the blender.
Time: PT30S
Blend to Airy Consistency
Blend on high until the mixture is fluffy, airy, and smooth.
Time: PT2M
Serve or Freeze
Serve immediately for a soft‑serve texture, or transfer to an airtight container and freeze for 30 minutes for a firmer scoop.
Time: PT0M
Nutrition Facts
- Calories
- 140
- Protein
- 16g
- Carbohydrates
- 16g
- Fat
- 2.5g
- Fiber
- 2.5g
Dietary info: Low‑calorie, High‑protein, Gluten‑free, Keto‑friendly (moderate carbs)
Allergens: Peanuts, Tree nuts (almond), Dairy (whey protein)
Ingredient Substitutions
- Instead of Almond Milk: Soy milk, Oat milk, Cashew milk
- Instead of Powdered Peanut Butter: Regular peanut butter (higher calories), Almond butter powder
- Instead of Banana: Frozen mango chunks, Frozen mixed berries
- Instead of Chocolate Whey Isolate: Chocolate whey concentrate, Chocolate plant‑based protein powder
- Instead of Xanthan Gum: Guar gum, Arrowroot powder
- Instead of Ice: Frozen water bottles, Ice cubes
Equipment Needed
- Blender
- Measuring Spoons
- Ziploc Freezer Bag (optional)
- Spatula (optional)
Critical Steps — Do Not Skip
- Accurately measure and add the quarter‑teaspoon of xanthan gum.
- Blend until the mixture becomes airy and fluffy; under‑blending results in a gritty texture.
Chef Tips from the Video
- Chill the blender jar in the freezer for 10 minutes before use for an extra‑cold texture.
- Slice and freeze banana pieces individually on a parchment sheet to avoid clumping.
- Taste the mixture before adding ice; adjust sweetness with a pinch of sweetener if needed.
Troubleshooting
Ice cream is too icy or grainy.
Add an extra ½ banana or increase xanthan gum by another ¼ teaspoon; blend again.
Mixture is too thick to blend.
Add a splash (1‑2 Tbsp) of almond milk and continue blending.
Ice cream is too runny after blending.
Add a few more ice cubes or a little more xanthan gum, then blend briefly.
Storage
Refrigerator: Can keep for up to 2 days; texture will soften.
Freezer: Store in an airtight container for up to 1 week.
Room temperature: Not recommended; ice cream will melt quickly.
Make-Ahead Tips
- Prepare a larger batch and store in the freezer; scoop out portions as needed.
- Allow frozen ice cream to soften for 5 minutes before serving for easier scooping.
- If you prefer a sweeter treat, add a pinch of stevia or erythritol before blending.
Frequently Asked Questions
What is the cultural significance and history of chocolate peanut butter protein ice cream in modern American fitness cuisine?
Chocolate peanut butter protein ice cream reflects the growing trend in American health‑focused cooking to combine indulgent flavors with high‑protein, low‑calorie nutrition. It’s popular among athletes and diet‑conscious eaters who want a dessert that supports muscle recovery without excess sugar.
What are the traditional regional variations of protein ice cream in the United States?
In the U.S., protein ice cream variations often replace dairy with plant milks, use whey or casein versus plant‑based protein powders, and incorporate flavors like vanilla‑cinnamon, coffee, or seasonal fruit. Some regions add local nuts such as pecans or walnuts for texture.
How is chocolate peanut butter protein ice cream traditionally served in American gyms or fitness centers?
It is typically served in small single‑serve containers or scooped into bowls, sometimes topped with a drizzle of sugar‑free chocolate sauce or a sprinkle of cocoa nibs. The focus is on a quick, post‑workout treat that delivers protein and satisfies sweet cravings.
What occasions or celebrations is chocolate peanut butter protein ice cream traditionally associated with in American fitness culture?
It’s a popular post‑competition treat, a recovery snack after marathon training, and a low‑calorie option for holiday gatherings where traditional ice cream would be too indulgent.
What makes chocolate peanut butter protein ice cream special or unique in American low‑calorie dessert cuisine?
The combination of powdered peanut butter, whey isolate, and xanthan gum creates a creamy, airy texture that mimics traditional ice cream while keeping calories and sugar low. The use of frozen banana adds natural sweetness and mouthfeel without added sugars.
What are the most common mistakes to avoid when making chocolate peanut butter protein ice cream?
Common errors include adding too much ice, which makes the mixture gritty, or under‑blending, which leaves a grainy texture. Also, using too much xanthan gum can create a gummy mouthfeel, so measure precisely.
Why does this chocolate peanut butter protein ice cream recipe use xanthan gum instead of cornstarch as a thickener?
Xanthan gum works at low temperatures and doesn’t require heating, making it ideal for a no‑cook ice cream. Cornstarch would need to be cooked and could introduce unwanted starchiness.
Can I make chocolate peanut butter protein ice cream ahead of time and how should I store it?
Yes, you can prepare the batch and store it in an airtight container in the freezer for up to one week. Before serving, let it sit at room temperature for about 5 minutes to soften for easy scooping.
What does the YouTube channel Rory Gissing specialize in?
The YouTube channel Rory Gissing focuses on simple, high‑protein, low‑calorie recipes and fitness‑friendly cooking tips, often featuring quick meals and desserts that fit a healthy lifestyle.
How does the YouTube channel Rory Gissing's approach to low‑calorie dessert cooking differ from other health‑food channels?
Rory Gissing emphasizes ultra‑simple ingredient lists, minimal equipment, and real‑world tips like using powdered peanut butter and xanthan gum to achieve texture without complex techniques, making the recipes highly accessible for busy home cooks.
Last updated: September 6, 2026
