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Ultimate High-Protein Vanilla Ice Cream Base (No-Churn)

Four scoops of creamy vanilla protein ice cream served in a white bowl next to a sunlit window.
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Make a creamy, high-protein vanilla ice cream base without an ice cream maker. This recipe uses Greek yogurt for texture and is easily adaptable for the Ninja Creami.

Ingredients

Scale
  • 1 cup plain non-fat Greek yogurt
  • 1/2 cup milk (dairy or unsweetened almond)
  • 1 scoop (about 30g) vanilla protein powder
  • 1/4 cup granulated sweetener (or to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, combine the Greek yogurt, milk, protein powder, sweetener, vanilla extract, and salt.
  2. Whisk the mixture thoroughly until the protein powder is fully dissolved and the mixture is smooth. Ensure there are no lumps.
  3. Pour the mixture into a freezer-safe container, such as a loaf pan or a shallow plastic container. Cover the surface directly with plastic wrap to prevent ice crystals.
  4. Freeze for at least 6 hours, or until firm. Stirring every hour for the first 3 hours can improve creaminess, but is optional for a no-churn method.
  5. For a softer texture, let the ice cream sit at room temperature for 10 to 15 minutes before scooping.
  6. For Ninja Creami users: Pour the mixture into the Creami pint, top to the fill line with more milk if needed, and process using the Lite Ice Cream setting.

Notes

  • For a richer flavor, substitute half the Greek yogurt with low-fat cottage cheese, blending until completely smooth before adding other ingredients.
  • If the mixture is too thick to blend easily, add milk one tablespoon at a time until the desired consistency is reached.
  • You can substitute vanilla protein powder with unflavored protein powder and add 1/2 teaspoon of extra vanilla extract or other flavorings.

Nutrition

Find it online: https://delishdreams.com/protein-ice-cream-ultimate-vanilla-base/