Description
This Banana Protein Ice Cream is a smooth, protein-packed “nice cream” that feels indulgent but is made from simple, wholesome ingredients. It’s perfect as a post-workout snack or a light dessert.
Ingredients
Scale
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- 2–3 ripe bananas, peeled, sliced, and frozen
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- 1–2 scoops of your favorite protein powder (vanilla, chocolate, or unflavored)
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- 60–120 ml (¼–½ cup) milk or milk substitute, depending on desired thickness
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- (Optional) 1 tablespoon nut butter (almond, peanut) for creaminess and richness
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- (Optional) A little sweetener or vanilla extract for flavor (if your protein powder isn’t sweet enough)
Instructions
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- Prepare Your Bananas
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- Slice the bananas and freeze them for several hours or overnight. Frozen banana helps create the creamy, ice-cream–like texture.
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- Prepare Your Bananas
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- Blend the Base
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- In a high-speed blender or food processor, combine the frozen banana slices, protein powder, and milk. Blend until smooth and creamy. You may need to stop and scrape down the sides.
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- If the mixture is too thick, add a little more milk. If it’s too thin, you can add a few more frozen banana pieces.
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- Blend the Base
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- Customize (Optional)
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- If using nut butter, add it in now and blend again for extra richness.
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- For a flavored twist, you can add cocoa powder, vanilla extract, or any other mix-ins you like.
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- Customize (Optional)
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- Freeze to Firm Up
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- Transfer the blended mixture into a freezer-safe container.
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- Let it freeze for a few hours (or up to overnight) to firm up to a scoopable consistency.
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- Freeze to Firm Up
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- Serve
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- Remove from the freezer a few minutes before scooping to soften.
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- Scoop into bowls or cones and enjoy.
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- Serve
Notes
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Using very ripe bananas gives better natural sweetness and creaminess.
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Don’t over-blend — too much heat from the blender can thin out the mixture.
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If the ice cream becomes hard in the freezer, just let it sit a few minutes or re-blend with a little milk.