No-Churn Vanilla Protein Ice Cream: A Creamy High-Protein Snack Under $2
This no-churn vanilla protein ice cream proves that a genuinely creamy, scoopable dessert doesn’t require an ice cream maker or a long list of ingredients. Greek yogurt forms the base, whisked with vanilla protein powder and a touch of honey until completely smooth, then frozen with a few stirs along the way to break up ice crystals and keep the texture soft rather than rock hard. The result is a dessert that scoops just like real ice cream, with a rich, tangy vanilla flavor and a genuinely creamy mouthfeel that belies how simple the ingredient list actually is. With 22 grams of protein per serving, this is one of the more protein-dense desserts in the entire lineup, making it a smart choice for anyone who wants ice cream without derailing their daily macros. The stirring process takes a little patience over a couple of hours, but the hands-on time is minimal, making this an easy one to start in the afternoon and enjoy that evening. At under $2 per serving, it’s a genuinely satisfying way to end a warm day.
Ingredients
Method
- In a bowl, whisk together the Greek yogurt, protein powder, honey, almond milk, vanilla extract, and salt until completely smooth.
- Pour the mixture into a small freezer-safe container.
- Freeze for 1 hour, then stir well to break up any ice crystals.
- Continue freezing, stirring every 30 minutes, for about 2 to 3 hours total until the texture becomes scoopable and creamy.
- Scoop into a bowl and serve immediately, or freeze until ready to enjoy.
