Protein Ice Cream Bowl (Printable)

A creamy, high-protein frozen bowl with fresh toppings, ideal as a nutritious and customizable snack.

# Ingredient List:

→ Ice Cream Base

01 - 1 cup unsweetened Greek yogurt
02 - 1 cup unsweetened almond milk
03 - 2 scoops (approximately 2 oz) vanilla or chocolate protein powder
04 - 1 to 2 tablespoons maple syrup or sweetener of choice
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 1/4 cup fresh berries (blueberries, strawberries, raspberries)
08 - 1 tablespoon peanut butter or almond butter
09 - 1 tablespoon dark chocolate chips
10 - 1 tablespoon chopped nuts (almonds, walnuts, pecans)
11 - 1 teaspoon chia seeds or hemp seeds

# How-To Steps:

01 - Combine Greek yogurt, almond milk, protein powder, maple syrup, vanilla extract, and salt in a blender; blend until smooth and homogeneous.
02 - Pour the blended mixture into a freezer-safe container and level the surface; freeze for a minimum of 8 hours or overnight until completely solid.
03 - Remove from freezer and process in the Ninja Creami or similar ice cream maker following manufacturer instructions on Ice Cream mode.
04 - If desired, re-spin for enhanced creaminess or add a small amount of milk and spin again for a softer consistency.
05 - Scoop the ice cream into bowls and garnish with optional toppings such as berries, nut butters, chocolate chips, or seeds; serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but packs 28 grams of protein, so you're not sacrificing nutrition for flavor.
  • The freezing process transforms simple ingredients into something that feels like a treat, not a health food.
  • You can customize it endlessly—different berries, nut butters, or flavor swaps keep it exciting.
02 -
  • Protein powder needs liquid to blend smoothly; if you add it dry or skip blending properly, you'll end up with a gritty texture that no amount of spinning will fix.
  • Freezing time matters more than you think—if it's not fully solid, the machine won't process it correctly and you'll get soup instead of ice cream.
  • Sweetness preferences vary wildly, so start conservative with maple syrup; your favorite toppings often add their own sweetness too.
03 -
  • Let the frozen pint sit at room temperature for 30 seconds before processing if your kitchen is cold—it processes smoother without shattering.
  • The secret to restaurant-quality creaminess is starting with full-fat Greek yogurt, even though it sounds heavy; the fat is what makes it silky, not icy.
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