Easy & Tasty Protein Ice Cream
Easy & Tasty Protein Ice Cream is a easy American recipe that serves 2. 150 calories per serving. Recipe by Larie Midkiff on YouTube.
Prep: 10 min | Cook: 24 hrs 5 min | Total: 24 hrs 25 min
Cost: $1.95 total, $0.98 per serving
Ingredients
- 40 g Protein Powder (Preferably casein or whey for smoother texture; any flavor you like)
- 400 ml Unsweetened Almond Milk (Can substitute with soy, oat, or dairy milk but texture may vary)
- 1 packet Stevia (Adjust to taste; optional for extra sweetness)
- 1 tbsp Peanut Butter (Optional mix‑in for extra flavor and richness)
- 2 tbsp Chocolate Chips (Optional mix‑in; can use dark, milk, or sugar‑free chips)
Instructions
Measure Ingredients
Weigh 40 g of your chosen protein powder, measure 400 ml unsweetened almond milk, and have a packet of stevia ready.
Time: PT2M
Blend the Base
Add the protein powder, almond milk, and stevia to the blender. Blend on high for 20‑30 seconds until completely smooth.
Time: PT2M
Transfer to Freezer Container
Pour the blended mixture into the Creami pint container, leaving about ½ inch of headspace. Secure the lid tightly.
Time: PT1M
Freeze Overnight
Place the sealed container in the freezer for a full 24 hours (minimum). This solidifies the base for proper spinning.
Time: PT24H
Insert Container into Creami
Remove the frozen container, place it into the Creami machine, and lock the lid until you hear the first click, then the second click.
Time: PT1M
First Spin – Ice Cream Function
Select the “Ice Cream” program and press “Start”. Let the machine run for about 2 minutes.
Time: PT2M
Respin if Needed
If the texture is still icy, add 1‑2 tbsp of almond milk, close the lid, and select the “Respin” function. Repeat up to two times until smooth.
Time: PT2M
Fold in Optional Mix‑Ins
If using peanut butter, chocolate chips, or other add‑ins, gently fold them into the soft‑serve with a spatula.
Time: PT2M
Serve or Store
Scoop the ice cream into bowls and enjoy immediately, or transfer to an airtight container and keep in the freezer for up to 1 month.
Time: PT0M
Nutrition Facts
- Calories
- 150
- Protein
- 30 g
- Carbohydrates
- 4 g
- Fat
- 5 g
- Fiber
- 1 g
Dietary info: High‑protein, Low‑carb, Keto‑friendly (when using non‑sugar sweetener), Gluten‑free
Allergens: Milk (if whey protein), Soy (if soy protein), Tree nuts (almond milk)
Ingredient Substitutions
- Instead of Protein Powder: Plant‑based protein powder, Greek yogurt (adjust liquid accordingly)
- Instead of Unsweetened Almond Milk: Soy milk, Oat milk, Cow's milk
- Instead of Stevia: Erythritol, Monk fruit sweetener, Honey (adds carbs)
- Instead of Peanut Butter: Almond butter, Sunflower seed butter
- Instead of Chocolate Chips: Cocoa nibs, Chopped nuts
Equipment Needed
- Ninja Creami (or similar frozen‑dessert maker)
- Blender
- Measuring Cup
- Spatula
- Freezer‑Safe Pint Container (provided with Creami)
Critical Steps — Do Not Skip
- Freeze the mixture for a full 24 hours before spinning.
- Ensure the container is completely frozen before inserting into the machine.
- Respin until the texture is smooth and creamy.
Chef Tips from the Video
- Casein protein powder yields the creamiest texture because of its slower digestion and higher fat content.
- Chill the blender jar before adding ingredients to keep the mixture cold and prevent premature melting.
- For extra flavor, swirl in a spoonful of sugar‑free jam after the final spin.
Troubleshooting
Ice crystals remain after the first spin.
Add a splash (1‑2 tbsp) of almond milk and use the Respin function. Repeat until smooth.
Mixture is too thick to blend.
Add a little more almond milk (10‑15 ml) and blend again before freezing.
The Creami won’t lock into place.
Make sure the container is fully frozen and the lid is seated correctly before inserting.
Storage
Refrigerator: Up to 3 days in an airtight container.
Freezer: Up to 1 month; allow 5‑10 minutes at room temperature before serving.
Room temperature: Do not store at room temperature; ice cream will melt.
Make-Ahead Tips
- Prepare multiple containers at once and freeze them; you’ll have a week’s worth of protein ice cream ready.
- Blend the base the night before and refrigerate; just give it a quick shake before freezing.
Frequently Asked Questions
What is the cultural significance and popularity of protein ice cream in the fitness community?
Protein ice cream has become a staple post‑workout treat among fitness enthusiasts because it delivers a high‑protein boost while satisfying a sweet craving without the sugar load of traditional ice cream.
How does protein ice cream fit into the broader American health‑food trend?
In the United States, the rise of low‑carb, keto, and high‑protein diets has spurred creative twists on classic desserts, and protein ice cream exemplifies this shift by turning a typical indulgence into a nutrient‑dense snack.
What are the authentic traditional ingredients for protein ice cream versus acceptable substitutes?
The core ingredients are protein powder, a low‑calorie liquid such as unsweetened almond milk, and a non‑caloric sweetener like stevia. Substitutes include plant‑based protein powders, soy or oat milk, and alternative sweeteners such as erythritol or monk fruit.
What occasions or celebrations is protein ice cream traditionally associated with in fitness culture?
Fitness communities often serve protein ice cream after marathons, bodybuilding competitions, or as a recovery snack during training camps, celebrating progress while keeping macros in check.
What other high‑protein American dishes pair well with protein ice cream?
Pair it with a side of almond‑flour brownies, a scoop of peanut‑butter protein pancakes, or a fresh berry compote for a balanced post‑workout dessert plate.
How has protein ice cream evolved over time in the United States?
Originally a niche recipe for bodybuilders, protein ice cream has evolved with home appliances like the Ninja Creami, making it accessible to casual home cooks and expanding flavor options beyond vanilla to pumpkin, chocolate, and fruit sorbets.
What are common misconceptions about protein ice cream?
Many think protein ice cream must taste like a protein shake, but with proper blending and the Creami’s spin cycle, it achieves a creamy, ice‑cream‑like texture that rivals traditional desserts.
What are the most common mistakes to avoid when making protein ice cream?
Common errors include not freezing the base long enough, over‑filling the container, and skipping the respin step, which can leave icy chunks instead of smooth soft‑serve.
Why does this protein ice cream recipe use a “Respin” instead of a single spin?
The Respin adds extra agitation after the initial spin, breaking down any remaining ice crystals and incorporating a small amount of extra liquid for a silkier, TCBY‑like consistency.
Can I make protein ice cream ahead of time and how should I store it?
Yes, freeze the base for 24 hours, spin, then store the finished ice cream in an airtight container in the freezer for up to one month. Let it soften for a few minutes at room temperature before serving.
What does the YouTube channel Larie Midkiff specialize in?
The YouTube channel Larie Midkiff focuses on quick, high‑protein recipes, kitchen gadget reviews, and practical cooking hacks for busy, health‑conscious home cooks.
How does the YouTube channel Larie Midkiff's approach to fitness‑focused desserts differ from other cooking channels?
Larie Midkiff emphasizes minimal equipment, straightforward ingredient lists, and real‑world tips like “hit respin until soft‑serve,” making high‑protein desserts accessible without complex techniques, unlike many channels that target gourmet or elaborate presentations.
Last updated: August 31, 2026
