Only Eating Anabolic Ice Cream For 24 Hours
Only Eating Anabolic ICE CREAM For 24 HOURS is a easy American recipe that serves 1. 200 calories per serving. Recipe by Will Tennyson on YouTube.
Prep: 12 min | Cook: PT0M | Total: 20 min
Cost: $12.91 total, $12.91 per serving
Ingredients
- 1 cup Frozen Strawberries (roughly 150 g, no thawing needed)
- 1 medium Banana (peeled, frozen for best texture)
- 1 scoop Whey Protein Powder (vanilla or unflavored, about 30 g)
- 1 cup Almond Milk (unsweetened, can substitute any milk of choice)
- 0.25 teaspoon Xanthan Gum (helps thicken without freezing; sprinkle slowly)
- 1 tablespoon Stevia Powder (or any low‑calorie sweetener to taste)
- 1 cup Ice Cubes (preferably crushed for easier blending)
- 1 pinch Ground Cinnamon (for garnish)
- 1 tablespoon PB2 Powder (sprinkled on top, not mixed in)
- 1 tablespoon Walden Farms Chocolate Syrup (zero‑calorie syrup for drizzle)
Instructions
Gather and Measure Ingredients
Measure 1 cup frozen strawberries, 1 frozen banana, 1 scoop whey protein, 1 cup unsweetened almond milk, 0.25 tsp xanthan gum, 1 Tbsp stevia, and 1 cup ice cubes.
Time: PT4M
Blend Base Ice Cream
Add all measured ingredients (except toppings) to the blender. Start on low speed, then gradually increase to high. Blend for 30‑45 seconds until smooth and thick.
Time: PT2M
Taste and Adjust Sweetness
Pause the blender, taste a small spoonful, and add extra stevia if needed. Blend briefly to incorporate.
Time: PT1M
Serve and Add Toppings
Pour the thick ice cream into a serving bowl or cup. Sprinkle a pinch of ground cinnamon, dust 1 Tbsp PB2 on top, and drizzle 1 Tbsp Walden Farms chocolate syrup.
Time: PT2M
Enjoy Immediately
Eat the ice cream right away for the best texture, or store for later (see storage section).
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 5 g
- Fiber
- 3 g
Dietary info: High Protein, Low Sugar, Gluten‑Free, Keto‑Friendly (when using low‑carb sweetener)
Allergens: Milk, Almonds, Soy (if whey protein contains soy)
Ingredient Substitutions
- Instead of Frozen Strawberries: Fresh strawberries (add extra ice)
- Instead of Banana: Mango, Peach
- Instead of Whey Protein Powder: Plant‑based protein powder
- Instead of Almond Milk: Cow's milk, Soy milk, Oat milk
- Instead of Xanthan Gum: Guar gum
- Instead of Stevia Powder: Erythritol, Monk fruit sweetener
- Instead of Ice Cubes: Frozen water bottles
- Instead of Ground Cinnamon: Nutmeg
- Instead of PB2 Powder: Regular peanut butter (mixed in)
- Instead of Walden Farms Chocolate Syrup: Sugar‑free chocolate sauce
Equipment Needed
- High‑Speed Blender
- Measuring Cups
- Measuring Spoons
- Spatula (optional)
- Serving Bowl or Cup
Critical Steps — Do Not Skip
- Sift xanthan gum to prevent clumping.
- Blend until the mixture is thick and smooth; under‑blending results in icy texture.
- Add toppings after blending to keep their texture distinct.
Chef Tips from the Video
- Freeze the banana ahead of time for an extra‑creamy texture.
- Use a high‑speed blender (Vitamix or Ninja) for the smoothest result.
- For a chocolate twist, replace strawberries with frozen raspberries and add a dash of cocoa powder.
Troubleshooting
Ice cream is watery or icy.
Add an extra ¼ tsp xanthan gum and a few more ice cubes; blend longer.
Mixture is too thick to blend.
Add a splash (2‑3 Tbsp) of almond milk and blend again.
Xanthan gum clumps.
Sift the gum through a fine mesh before adding, or whisk it with a small amount of almond milk first.
Storage
Refrigerator: Store in an airtight container for up to 24 hours; stir before serving.
Freezer: Can be frozen for up to 1 month; thaw 30 minutes before eating.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare the base mixture and freeze in a sealed container; blend again briefly before serving.
- Toppings can be pre‑measured in small jars for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of protein ice cream in modern fitness cuisine?
Protein ice cream emerged in the early 2010s as a low‑calorie, high‑protein alternative to traditional ice cream, catering to athletes and diet‑conscious consumers. It blends the indulgence of frozen desserts with the nutritional goals of bodybuilding and weight‑loss communities.
What are the traditional regional variations of high‑protein frozen desserts in American fitness culture?
In the U.S., variations include whey‑based chocolate “protein ice cream,” casein‑based “protein frozen yogurt,” and plant‑protein versions using pea or soy powder. Flavors often mirror classic ice cream—strawberry‑banana, chocolate‑peanut butter, and mango‑coconut—while adding functional ingredients like xanthan gum for texture.
How is the authentic traditional way of serving protein ice cream different from regular ice cream?
Authentic protein ice cream is typically served in a small bowl or cup, often topped with low‑calorie syrups, a dusting of protein‑enhanced powders (like PB2), or a sprinkle of spices such as cinnamon. Unlike regular ice cream, it’s usually eaten immediately to preserve its soft‑serve texture.
What occasions or celebrations is protein ice cream traditionally associated with in fitness culture?
Fitness enthusiasts often enjoy protein ice cream after workouts, as a post‑training recovery treat, or during “cheat‑day” challenges where they want a sweet treat without breaking macro goals. It’s also popular at bodybuilding competitions and health‑focused potlucks.
What makes Strawberry Banana Anabolic Protein Ice Cream special in the American fitness cuisine?
The combination of natural fruit sweetness, whey protein, and a small amount of xanthan gum creates a creamy texture that mimics dairy ice cream while delivering ~30 g of protein and only ~200 calories, making it both satisfying and macro‑friendly.
What are the most common mistakes to avoid when making Strawberry Banana Anabolic Protein Ice Cream?
Common mistakes include adding xanthan gum too quickly (causing clumps), over‑blending which can melt the ice, and using too much ice which makes the mixture grainy. Measure the gum precisely and add ice gradually for the best texture.
Why does this protein ice cream recipe use xanthan gum instead of cornstarch or gelatin?
Xanthan gum is a cold‑water thickener that works without heating, providing a smooth, stable texture at freezer temperatures. Cornstarch requires heat to gelatinize, and gelatin can create a gummy mouthfeel, making xanthan the preferred choice for no‑cook frozen desserts.
Can I make Strawberry Banana Anabolic Protein Ice Cream ahead of time and how should I store it?
Yes. Transfer the finished ice cream to an airtight container and refrigerate for up to 24 hours. For longer storage, freeze it for up to one month; let it soften at room temperature for 30 minutes before re‑blending to restore creaminess.
What texture and appearance should I look for when making Strawberry Banana Anabolic Protein Ice Cream?
The ice cream should be thick enough to hold its shape when scooped, with a smooth, glossy surface and no visible ice crystals. A slight sheen from the fruit and a soft‑serve consistency indicate the xanthan gum has done its job.
What does the YouTube channel Will Tennyson specialize in?
The YouTube channel Will Tennyson specializes in high‑protein, low‑calorie cooking tutorials aimed at fitness enthusiasts, featuring creative “anabolic” recipes, meal‑prep ideas, and challenge videos that blend nutrition science with entertaining storytelling.
How does the YouTube channel Will Tennyson's approach to fitness cooking differ from other fitness cooking channels?
Will Tennyson combines humor, real‑life challenges (like eating five protein ice creams in a day), and detailed macro breakdowns, whereas many other channels focus solely on recipe demonstration. His style emphasizes practicality, taste, and measurable results.
Last updated: August 9, 2026
