If you love ice cream but want something that actually supports your goals, this creamy high protein version delivers. It tastes like the real thing, scoops like the real thing, and packs a solid protein punch without a long list of ingredients. You don’t need an ice cream maker, and the texture stays smooth with a few easy tricks.

Make it after the gym, serve it as dessert, or keep a tub in the freezer for late-night cravings. It’s flexible, fast, and way more satisfying than a typical frozen snack.

Why This Recipe Works

Protein creates body and creaminess. Using Greek yogurt or cottage cheese plus whey or casein protein powder gives the base structure and a rich, thick texture.
Sweeteners and vanilla mimic real ice cream. A touch of sweetener and vanilla extract brings familiar flavor and balances tang from the dairy.
Healthy fats keep it scoopable. A small amount of nut butter or cream cheese reduces iciness and improves the mouthfeel.
Glycerin or a little alcohol helps prevent ice crystals. Optional, but effective. Just a teaspoon or two keeps the texture soft, especially after freezing.
Blending whips in air. Air gives volume and that classic, fluffy ice cream feel without a churner.

What You’ll Need

1 1/2 cups thick Greek yogurt (2% or whole milk for creaminess) or 1 1/2 cups cottage cheese (blended smooth)
1 scoop (25–30 g) vanilla protein powder (whey, casein, or a 50/50 blend for best texture; plant-based works too)
2–3 tablespoons milk (dairy or unsweetened almond/cashew milk) to loosen the base as needed
2–3 tablespoons sweetener (maple syrup, honey, sugar, or a zero-calorie sweetener like allulose/monk fruit)
1 tablespoon nut butter or 2 tablespoons light cream cheese (optional but recommended for creaminess)
1 teaspoon vanilla extract
Pinch of salt (brings the flavors forward)
Optional texture helpers: 1–2 teaspoons vegetable glycerin or 1 tablespoon vodka (keeps it scoopable)
Optional mix-ins: mini chocolate chips, cocoa nibs, crushed berries, chopped nuts, or swirls of peanut butter or fruit jam

How To Make Homemade High Protein Ice Cream

Prep your base. If using cottage cheese, blend it alone first until completely smooth.
No lumps—this sets the stage for a silky result.
Add the flavor and protein. Add Greek yogurt (or your blended cottage cheese), protein powder, sweetener, vanilla, a pinch of salt, and nut butter or cream cheese to a blender or food processor.
Adjust consistency. Add 2–3 tablespoons of milk and blend until thick, smooth, and creamy. You want it like soft-serve batter—thick but pourable. If it’s too thick, add 1 tablespoon more milk at a time.
Boost the texture (optional). Blend in glycerin or vodka. This step helps prevent ice crystals, especially if you plan to freeze for more than a few hours.
Taste and tweak. Sweetness drops when frozen. Make it slightly sweeter than you think.
Add a hint more sweetener or vanilla if needed.
Fold in mix-ins. Stir in chocolate chips, nuts, or fruit with a spatula. Don’t overmix—just fold to distribute evenly.
Chill quickly. Pour into a shallow, freezer-safe container. Press a piece of parchment or plastic wrap directly on the surface to limit ice crystals.
Cover with a lid.
Freeze. Freeze 2–3 hours for a soft scoop. For a firm set (4–6 hours), remove from the freezer and let it sit at room temperature for 10–15 minutes before scooping.
Serve. Scoop into bowls or cones. Add a drizzle of melted peanut butter, a sprinkle of cinnamon, or a dusting of cocoa if you like.

Storage Instructions

Container: Use a shallow, airtight container to freeze faster and more evenly.
Surface protection: Press parchment or plastic wrap right on the ice cream before sealing with a lid to reduce ice crystals.
Timing: Best within 5–7 days.
After that, texture may become icier.
Serving: If very firm, rest at room temperature 10–15 minutes or microwave the container for 10–15 seconds (edges only) to soften.

Why This is Good for You

High in protein: Helps with satiety, muscle repair, and steady energy. Each serving can deliver 15–25 grams depending on your protein powder and portion size.
Lower in sugar: You control the sweetener and amount. Using allulose or monk fruit keeps sugars low while maintaining sweetness.
Better fats: A little nut butter or dairy fat improves texture and satisfaction without overdoing calories.
Probiotics (if using yogurt): Greek yogurt can provide live cultures that support gut health.

What Not to Do

Don’t skip the pinch of salt. It makes the flavors pop and reduces the “chalky” edge of some protein powders.
Don’t over-thin the base. Too much liquid leads to hard, icy results.
The base should be thick.
Don’t use only whey isolate if you can help it. Whey alone can get icy. Casein or a blend creates a richer texture. Plant blends with pea + rice work well too.
Don’t freeze in a deep tub. A shallow container freezes more evenly and scoops better.
Don’t forget to slightly oversweeten. Cold dulls sweetness. Aim a notch sweeter than your ideal at room temperature.

Alternatives

Dairy-free: Use thick coconut yogurt or silken tofu for the base and a plant-based protein powder.
Add 1 tablespoon coconut cream for extra richness.
Chocolate version: Add 2 tablespoons unsweetened cocoa powder and another tablespoon of sweetener. Mix in cocoa nibs or chocolate chips.
Strawberry cheesecake: Use light cream cheese, swirl in a few tablespoons of strawberry jam, and add crushed graham-style cookies.
Peanut butter cup: Use vanilla base, mix in 2 tablespoons peanut butter and mini chocolate chips. A pinch of cinnamon is great here.
Mocha: Add 1–2 teaspoons instant espresso and 1 tablespoon cocoa powder.
Sweeten slightly more to balance bitterness.
Banana soft-serve style: Blend 1 frozen ripe banana into the base. This adds natural sweetness and extra creaminess.

FAQ’s For Homemade High Protein Ice Cream

Can I make this without a blender?

Yes. Use Greek yogurt (not cottage cheese), whisk in protein powder, sweetener, vanilla, and soft nut butter until smooth. It won’t be as airy, but it will still freeze well and taste great.

What protein powder works best?

A blend of whey and casein gives the creamiest texture. If using only whey, pick a concentrate rather than isolate for better body. For vegan options, a pea/rice blend or soy protein works well.

Why does my ice cream get icy after a day?

Low fat and high water content can create ice crystals. Use a small amount of fat (nut butter or cream cheese), consider glycerin or a splash of vodka, and keep it in a shallow container with the surface covered.

How do I make it sweeter without sugar?

Allulose is excellent—it freezes softer and tastes close to sugar. Monk fruit with erythritol can work too, but erythritol may crystallize slightly; blending it well helps.

Can I use flavored Greek yogurt?

You can, but it’s already sweetened, so reduce or skip extra sweetener. Flavored yogurts can be thinner, so watch consistency and add less milk.

How much protein is in a serving?

It depends on your ingredients, but a typical batch (about 3–4 servings) with Greek yogurt and one scoop of protein powder usually delivers 15–25 grams of protein per serving.

Do I need an ice cream maker?

No. Blending and freezing in a shallow container does the job. If you have a machine, you can chill the mixture and churn for even more lift and smoothness.

How can I make it ultra-creamy?

Use whole milk Greek yogurt, a casein-heavy powder, 1–2 teaspoons glycerin, and a tablespoon of nut butter or cream cheese. These tweaks boost richness and reduce iciness.

Wrapping Up

Creamy high protein ice cream is a smart swap for the usual pint: satisfying, customizable, and easy to make at home.

With the right base, a touch of sweetener, and a few texture helpers, you’ll get a scoopable, dessert-worthy treat that fits your routine. Keep a batch ready in the freezer, switch up the flavors, and enjoy a dessert that actually works for you.