How to Make the Best Protein Ice Cream (40 g protein)

Ingredients

• 0.25 cup Almond Milk (unsweetened, preferably Almond Breeze)
• 1 piece Banana (frozen, solid like a rock)
• 1 scoop Protein Powder (any vanilla or chocolate whey isolate; brand used: Butter Proteins)
• 0.75 tablespoon Peanut Butter (optional, PBfit or any natural peanut butter)
• 1 tablespoon Cacao Powder (unsweetened, masks banana flavor)
• 1 teaspoon Chia Seeds (optional, for heart health)
• 1 tablespoon Greek Yogurt (optional, adds extra protein and creaminess)
• 0.5 teaspoon Vanilla Extract (pure vanilla for flavor)
• 2 pieces Oreo Cookies (one blended, one for topping; crushed if desired)
• 0.75 cup Ice (crushed or cubed, adds thickness)

Instructions

1. Gather Ingredients

   Measure 1/4 cup almond milk, peel the frozen banana, scoop protein powder, and have all optional items ready.

   Time: PT2M

2. Add Base Liquids

   Pour the almond milk into the blender jar.

   Time: PT30S

3. Add Frozen Banana

   Drop the frozen banana into the blender.

   Time: PT30S

4. Add Protein and Flavorings

   Add 1 scoop protein powder, 1 tbsp cacao powder, 0.5 tsp vanilla extract, and optional peanut butter, chia seeds, and Greek yogurt.

   Time: PT1M

5. Add Oreo Cookie (Blend In)

   Break one Oreo cookie into pieces and add to the blender.

   Time: PT30S

6. Add Ice

   Add 3/4 cup ice cubes to the blender.

   Time: PT30S

7. Blend

   Secure the lid, pulse the blender for 2‑3 seconds, then shake the jar to move the frozen bits toward the blades. Repeat until the mixture is thick and smooth.

   Time: PT2M

8. Serve

   Spoon the thick ice cream into a bowl, top with the second Oreo cookie (whole or crushed).

   Time: PT30S

9. Enjoy

   Eat immediately for the best texture, or store as noted.

   Time: PT0M

Nutrition Facts

Calories

420

Protein

32g

Carbohydrates

53g

Fat

13g

Fiber

4g

Ingredient Substitutions

• Instead of Almond Milk: Soy milk, Cashew milk
• Instead of Banana: Frozen mango chunks, Frozen strawberries
• Instead of Protein Powder: Plant‑based protein powder, Collagen peptides
• Instead of Peanut Butter: Almond butter, Sunflower seed butter
• Instead of Cacao Powder: Cocoa powder, Carob powder
• Instead of Chia Seeds: Flax seeds, Hemp seeds
• Instead of Greek Yogurt: Skyr, Plain low‑fat yogurt
• Instead of Vanilla Extract: Vanilla bean paste, Almond extract (use less)
• Instead of Oreo Cookies: Chocolate sandwich cookies, Gluten‑free cookie sandwich
• Instead of Ice: Frozen banana chunks (extra), Frozen grapes

Equipment Needed

• Blender
• Measuring Cups
• Measuring Spoons
• Bowl
• Spoon

Critical Steps — Do Not Skip

• Use a fully frozen banana to achieve a thick, scoopable texture.
• Blend in short bursts and shake the jar to move frozen pieces toward the blades.
• Add ice gradually; too much ice will make the mixture icy rather than creamy.

Chef Tips from the Video

• For extra crunch, crumble the topping Oreo into smaller pieces before sprinkling.
• Swap the Oreo for a low‑sugar cookie if you are watching carbs.
• Add a pinch of sea salt to enhance the chocolate flavor.

Troubleshooting

Storage

Refrigerator: Can be kept in an airtight container for up to 24 hours; stir before serving.

Freezer: Freeze for up to 3 days; let soften 5‑10 minutes at room temperature before re‑blending.

Room temperature: Not recommended; will melt quickly.

Make-Ahead Tips

• Prepare the mixture and store it in a sealed container in the freezer; re‑blend briefly before serving.
• If you prefer a softer texture, let the ice cream sit at room temperature for 5 minutes before eating.

Frequently Asked Questions