Protein Ice Cream Pint

American kitchens turned banana nice cream into a protein soft serve by tossing frozen slices straight into the blender. Vanilla whey and peanut butter powder whip it thick and creamy, ready to scoop into a pint.

Serves 2 · 8 min prep

Estimate for one serving

• 310 cal
• 32g protein
• 28g carbs
• 6g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 cups frozen banana slices
• 1/2 cup vanilla whey protein powder
• 1/3 cup unsweetened almond milk
• 2 tbsp peanut butter powder
• 1 tsp vanilla extract
• 1 pinch of salt
• 2 tbsp sugar-free chocolate chips
• 3 ice cubes

Instructions

1. 1Add the frozen banana slices, protein powder, almond milk, peanut butter powder, vanilla extract, salt, and ice cubes to a high-powered blender.
2. 2Blend on high, stopping to scrape down the sides every 20 seconds, until the mixture is thick, creamy, and soft-serve consistency.
3. 3If the blender struggles, add a splash more almond milk one teaspoon at a time—keep it as thick as possible.
4. 4Once smooth, fold in the sugar-free chocolate chips by pulsing two or three times so they stay chunky.
5. 5Taste and adjust; the mixture should taste like classic vanilla-peanut ice cream with a protein boost.
6. 6Scoop immediately into two pint-style jars or bowls for soft-serve texture.
7. 7For a firmer scoopable pint, transfer to a freezer-safe container, press parchment on the surface, and freeze 45–60 minutes.
8. 8Let sit at room temperature 3–5 minutes before scooping if fully frozen.
9. 9Enjoy with a spoon straight from the pint; leftovers keep covered in the freezer up to 5 days.