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Simple No-Churn Vanilla Protein Ice Cream (Guilt-Free Treat)

Three generous scoops of creamy, white protein ice cream served in a bright white bowl, catching natural sunlight.
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Make creamy, high-protein ice cream without an ice cream maker. This simple recipe uses a Greek yogurt base for a delicious, guilt-free frozen treat perfect for satisfying dessert cravings.

Ingredients

Scale
  • 1 cup plain Greek yogurt (2% or full fat for best texture)
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 scoop vanilla protein powder (whey or casein blend recommended)
  • 2 tablespoons sweetener (erythritol, monk fruit, or preferred zero-calorie sweetener)
  • 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 it is completely smooth and there are no lumps of protein powder remaining. You want a uniform, thick liquid base.
  3. Pour the mixture into a freezer-safe container, such as a loaf pan or a shallow, airtight container. Cover the container tightly with a lid or plastic wrap.
  4. Place the container in the freezer.
  5. After 1 hour, remove the container and use a fork or a hand mixer to vigorously stir and break up any ice crystals forming around the edges. This step is crucial for a creamy texture.
  6. Return the container to the freezer. Repeat this stirring process every 45 to 60 minutes for the next 3 to 4 hours, or until the ice cream reaches a firm but scoopable consistency.
  7. For the firmest texture, allow it to freeze undisturbed for a final 2 hours.
  8. When ready to serve, let the protein ice cream sit on the counter for 5 to 10 minutes to soften slightly before scooping.

Notes

  • For an even creamier result, substitute half of the Greek yogurt with cottage cheese blended until completely smooth, or use a high-quality casein protein powder, which tends to freeze better than whey alone.
  • If you own a Ninja Creami machine, you can use this exact base mixture, pour it into the pint, freeze it solid overnight, and process it using the ‘Lite Ice Cream’ setting for an instant, perfectly smooth texture.
  • If you prefer a richer flavor, add 1 tablespoon of melted, unsweetened cocoa powder to create a chocolate protein ice cream base.

Nutrition

Find it online: https://spoonswirl.com/protein-ice-cream-no-churn-recipe/