Protein Ice Cream
Protein Ice Cream is a easy American recipe that serves 2. 135 calories per serving. Recipe by Dymatize on YouTube.
Prep: 10 min | Cook: 5 min | Total: 25 min
Cost: $54.37 total, $27.18 per serving
Ingredients
- 2 cups Ice Cubes (plain, fully frozen)
- 1.5 scoops Dymatize ISO 100 Protein Powder (unflavored or your favorite flavor)
- 0.5 cup Unsweetened Almond Milk (low‑carb, dairy‑free)
- 0.25 tsp Ground Cinnamon (adds warm flavor)
- 1 packet Flavored Stevia (optional) (adds extra sweetness if desired)
Instructions
Gather Ingredients and Equipment
Measure out the ice, protein powder, almond milk, cinnamon, and optional stevia. Have the blender, measuring cup, and serving bowl ready.
Time: PT2M
Add Ice to Blender
Place 2 cups of ice cubes into the blender jar.
Time: PT1M
Add Protein Powder
Add 1.5 scoops of Dymatize ISO 100 protein powder on top of the ice.
Time: PT30S
Add Almond Milk
Pour ½ cup of unsweetened almond milk over the ice and protein powder.
Time: PT30S
Add Cinnamon and Optional Sweetener
Sprinkle ¼ tsp ground cinnamon and, if you like extra sweetness, add 1 packet of flavored stevia.
Time: PT30S
Blend Until Smooth
Blend on high speed until you no longer hear the sound of ice crushing and the mixture is smooth and thick.
Time: PT3M
Adjust Consistency
If the ice cream is too thick, add a splash (up to 1 tbsp) of almond milk and blend briefly. If it’s too liquid, add a few more ice cubes and blend again.
Time: PT1M
Serve Immediately
Spoon the protein ice cream into a chilled bowl or cup. Top with crushed nuts, nut butter, or granola if desired.
Time: PT1M
Nutrition Facts
- Calories
- 135
- Protein
- 30.5 g
- Carbohydrates
- 1 g
- Fat
- 2 g
- Fiber
- 0.5 g
Dietary info: High protein, Low carb, Keto‑friendly, Gluten‑free, Sugar‑free
Allergens: Tree nuts (almond), Milk (whey protein)
Ingredient Substitutions
- Instead of Ice Cubes: Frozen fruit chunks, Frozen banana slices
- Instead of Dymatize ISO 100 Protein Powder: Other whey isolate protein, Plant‑based protein powder
- Instead of Unsweetened Almond Milk: Unsweetened soy milk, Unsweetened cashew milk
- Instead of Ground Cinnamon: Pumpkin spice, Ground nutmeg
- Instead of Flavored Stevia (optional): Erythritol, Monk fruit sweetener
Equipment Needed
- Blender
- Measuring Cup
- Protein Scoop (optional)
- Spatula (optional)
- Serving Bowl or Cup
Critical Steps — Do Not Skip
- Blend until you no longer hear ice crushing; this ensures a smooth, scoopable texture.
- Use as little liquid as possible to keep the ice cream thick and protein‑rich.
Chef Tips from the Video
- Use frozen almond milk instead of liquid almond milk for an extra‑creamy texture.
- Swap the unflavored ISO 100 for a flavored version (e.g., chocolate or vanilla) and omit the stevia.
- Add a pinch of sea salt to enhance the sweet and cinnamon flavors.
- Serve in a pre‑chilled bowl to keep the ice cream firm longer.
Troubleshooting
Mixture is too icy and grainy.
Add a little more almond milk (1‑2 tbsp) and blend again until smooth.
Mixture is too liquid and runs like a shake.
Add additional ice cubes (½ cup at a time) and blend until the desired thickness is reached.
Blender motor overheats or struggles.
Blend in short bursts, stirring the mixture between bursts, or blend in smaller batches.
Storage
Refrigerator: Store in an airtight container for up to 24 hours; stir before serving.
Freezer: Can be frozen for up to 3 days; let sit at room temperature for 5‑10 minutes and stir before eating.
Room temperature: Not recommended; ice cream will melt quickly.
Make-Ahead Tips
- Prepare the ice‑protein mixture in advance and keep it frozen; blend again briefly before serving.
- Portion the ice cream into individual containers for grab‑and‑go post‑workout snacks.
Frequently Asked Questions
What is the cultural significance and history of protein ice cream in fitness and bodybuilding communities?
Protein ice cream emerged as a popular post‑workout treat among bodybuilders and fitness enthusiasts who wanted a cold dessert that delivered high protein without the sugar and fat of traditional ice cream. It reflects the modern trend of adapting classic comfort foods to meet nutritional goals.
What are the traditional regional variations of high‑protein frozen desserts in American fitness cuisine?
In the United States, variations include whey‑based frozen yogurts, casein ice creams, and plant‑protein sorbets. Some athletes add peanut butter, cocoa powder, or fruit purées, while others keep it simple with just protein powder, milk, and ice, as shown in this recipe.
How is protein ice cream traditionally served in gyms or competition prep settings?
It is usually served in small bowls or cups immediately after blending, often topped with low‑carb nuts, nut butter, or a drizzle of sugar‑free chocolate sauce. The focus is on quick consumption to replenish protein stores while satisfying a sweet craving.
What occasions or celebrations is protein ice cream associated with in the fitness community?
Protein ice cream is a common reward after a hard training session, a competition prep treat, or a low‑calorie dessert for cheat‑day alternatives. It’s also popular at fitness meet‑ups and health‑focused potlucks.
What authentic traditional ingredients are used in this protein ice cream versus acceptable substitutes?
The authentic base uses Dymatize ISO 100 whey isolate, unsweetened almond milk, plain ice, and a pinch of cinnamon. Acceptable substitutes include other whey or plant‑based protein powders, soy or cashew milk, frozen fruit instead of ice, and alternative spices like pumpkin spice.
What other low‑carb or keto‑friendly desserts pair well with protein ice cream?
Pair it with a small serving of almond flour cookies, a handful of sugar‑free chocolate chips, or a drizzle of sugar‑free caramel. These keep the overall meal low in carbs while adding texture variety.
What are the most common mistakes to avoid when making protein ice cream with Dymatize ISO 100?
Common errors include using too much liquid, which makes the mixture runny, and over‑blending, which can overheat the blender motor. Also, adding the protein powder before enough ice can cause clumping; follow the order shown in the video.
Why does this recipe use minimal almond milk instead of a larger amount of liquid?
Using minimal liquid keeps the ice cream thick and protein‑dense, preserving the creamy texture while preventing a watery shake. The ice provides bulk, and the small amount of almond milk helps the blender process the mixture smoothly.
Can I make this protein ice cream ahead of time and how should I store it?
Yes, you can store the finished ice cream in an airtight container in the freezer for up to three days. Before serving, let it sit at room temperature for 5‑10 minutes and give it a quick stir to restore a soft‑serve consistency.
What does the YouTube channel Dymatize specialize in?
The YouTube channel Dymatize focuses on supplement education, fitness nutrition tips, and recipe demonstrations that incorporate Dymatize products, especially protein powders, to help athletes and health‑conscious consumers create tasty, performance‑enhancing meals.
How does the YouTube channel Dymatize's approach to fitness cooking differ from other supplement brand channels?
Dymatize emphasizes simple, science‑backed recipes that use minimal ingredients and require basic kitchen equipment, targeting busy athletes. Unlike some brands that showcase elaborate gourmet meals, Dymatize keeps the focus on macro‑friendly, quick‑prep dishes like this protein ice cream.
Last updated: September 6, 2026
