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Creamy No-Churn High-Protein Vanilla Ice Cream

Two scoops of creamy, pale yellow protein ice cream served in a white bowl on a dark wooden surface.
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Make this unbelievably creamy, high-protein ice cream easily without an ice cream maker. This vanilla base recipe is macro-friendly and perfect for a guilt-free dessert.

Ingredients

Scale
  • 1 cup low-fat cottage cheese (or plain Greek yogurt)
  • 1 scoop vanilla protein powder (whey or casein blend recommended)
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 tablespoon granulated sweetener (like erythritol or monk fruit)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Place the cottage cheese, protein powder, almond milk, sweetener, vanilla extract, and salt into a high-speed blender or food processor.
  2. Blend the mixture until it is completely smooth and creamy. Stop and scrape down the sides as needed to ensure no lumps remain.
  3. Pour the mixture into a freezer-safe container, like a loaf pan or a small plastic tub. Cover the container tightly with a lid or plastic wrap.
  4. Place the container in the freezer for at least 4 to 6 hours, or until firm.
  5. For the best texture, let the ice cream sit on the counter for 5 to 10 minutes before scooping. If you are using a Ninja Creami, process the frozen base according to your machine’s instructions for the creamiest result.
  6. Serve immediately as a satisfying, **healthy dessert treat**.

Notes

  • For a richer flavor, substitute half the almond milk with heavy cream or use a higher fat dairy base.
  • If you prefer a chocolate version, use chocolate protein powder and omit the vanilla extract.
  • This recipe works well as a **low calorie ice cream** base; adjust sweetener to your taste preference.

Nutrition

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