High Protein Chocolate PB “Ice Cream”

Ice cream makers are awesome. But I hate how a layer of it sticks to the machine. However, a friend on Instagram told me that it happens when there isn’t enough/any fat in the recipe! So this was a trial, but still good, nonetheless.



  • 227g (1 cup) plain nonfat greek yogurt
  • 2/3 cup unsweetened vanilla almond milk
  • 15g Chocolate Peanut Butter True Nutrition protein powder
  • Stevia drops

I mixed all of the ingredients then chilled them for about an hour – when using an ice cream maker, you want to use cold ingredients. Then I let them sit in my ice cream maker until finished! I have a 1.5qt Hamilton Beach Ice Cream Maker. It’s so cheap!

Macros: 207 calories, 10g carbs, 2g fat, 38g protein, 1g fiber

Easy Peasy Protein “Ice Cream”

I make protein ice cream a lot, and people often ask how I make it. I can’t take full credit of it because I’ve seen the recipe floating around. However, here are the modifications that I have made, and it’s the BEST EVER.


  • 1 scoop of protein of choice (Cellucor¬†works the best because it’s THICK)
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4-1/2tsp xanthan gum
  • 8-10 ice cubes

Allllll you have to do is blend all of that up. Then BAM, you’re done! It should be THICK. My blender is about dead because I make this so often.

Strawberry-Vanilla Protein Ice Cream/Froyo

I’m hooked on this Protein Ice Cream/Froyo business. I feel like I’m eating a feather pillow/cloud. YEAH. Try it!



  • 1 cup unsweetened vanilla almond milk
  • 45g (rounded scoop) vanilla protein powder (I used NutriForce Sports- Rose10 gets you 10% off your order on their¬†Muscle & Strength page)
  • 1 cup (140g) frozen whole strawberries
  • 1/4-1/2tsp xanthan gum

Blend all of the ingredients above in a blender. Then top with whatever you desire- or don’t. It’s good either way!

Vanilla-Banana Protein Ice Cream/Froyo

I’ve seen people make ice cream/froyo lately, and I wanted to make my spin off of it! It’s very similar to Valerie‘s and Caris‘s froyo.



  • 100g banana (1 medium)
  • 1 cup unsweetened vanilla almond milk
  • 40g (1 scoop) vanilla protein powder (I used NutriForce SportsRose10 gets you 10% off your order)
  • Xanthan gum

First, I weighed out my banana and froze for about 3-4 hours, in chunks. Once frozen, I blended all of the ingredients– for the xanthan, I just kind of spooned some out, little by little, until the ice cream thickened in the blender. And bam! Add some crunch on top for some fun.