Protein Ice Cream Bowl (Printable)

A creamy, high-protein frozen bowl with berries, nut butter, and chocolate chips.

# What You'll Need:

→ Ice Cream Base

01 - 1 cup unsweetened Greek yogurt
02 - 1 cup unsweetened almond milk
03 - 2 scoops vanilla or chocolate protein powder (approximately 2 oz)
04 - 1 to 2 tablespoons maple syrup
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 1/4 cup fresh berries (blueberries, strawberries, raspberries)
08 - 1 tablespoon peanut butter or almond butter
09 - 1 tablespoon dark chocolate chips
10 - 1 tablespoon chopped nuts (almonds, walnuts, or pecans)
11 - 1 teaspoon chia seeds or hemp seeds

# How to Make It:

01 - Blend Greek yogurt, almond milk, protein powder, maple syrup, vanilla extract, and salt in a blender until smooth.
02 - Pour mixture into a freezer-safe container, ensuring the surface is even.
03 - Freeze the container for at least 8 hours or overnight until solid.
04 - If available, place the frozen pint in an ice cream maker like Ninja Creami and process on Ice Cream mode per device instructions.
05 - Re-spin for creaminess; add a splash of milk and spin again if a softer texture is preferred.
06 - Scoop into bowls and garnish with desired toppings such as berries, nut butter, chocolate chips, or seeds before serving.

# Expert Advice:

01 -
  • It tastes like real ice cream but with 28 grams of protein per serving—no weird protein powder aftertaste.
  • You control every ingredient, so there's no mystery sugar or additives hiding in fine print.
  • The freezing step is beautifully forgiving; life happens and it's still perfect even if you forget about it for days.
02 -
  • Don't skip the salt—it's not about making it taste salty, it's about making the protein powder disappear and the sweetness feel natural.
  • The sweetener-to-liquid ratio matters more than you'd think; too sweet and the mixture won't freeze properly, and it becomes an artificial-tasting slushy instead of creamy.
  • If your Ninja Creami struggles or the mixture comes out grainy, your base was either too thick or too thin—aim for the consistency of a thick smoothie.
03 -
  • Use cold or room-temperature Greek yogurt—either works, but consistency matters more than temperature for even freezing.
  • The best high-protein powder for this is one you'd actually drink as a shake; if it tastes chalky solo, it'll taste chalky here too.
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