Go Back

High Protein Frozen Yogurt - A Creamy, Satisfying Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups (480 g) plain 2% or 0% Greek yogurt (thicker is better; strain if needed)
  • 1 scoop (25–35 g) vanilla or unflavored whey, casein, or plant-based protein powder
  • 2–4 tablespoons sweetener (maple syrup, honey, agave, or a calorie-free sweetener like allulose or erythritol)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk (dairy or unsweetened almond/oat) to adjust consistency, as needed
  • Pinch of fine sea salt
  • Optional mix-ins: chopped dark chocolate, frozen berries, peanut butter swirls, crushed cookies, or toasted nuts
  • Optional add-ins for softness: 1 tablespoon vodka (flavorless alcohol) or 1 tablespoon vegetable glycerin to reduce iciness

Method
 

  1. Prep the base: In a mixing bowl, whisk the Greek yogurt until smooth. If it’s very thick, add 1 tablespoon of milk to loosen it slightly.
  2. Add protein powder: Sprinkle in the protein powder and whisk until fully combined. Avoid dumping it all at once if it clumps; add gradually and whisk well.
  3. Sweeten and flavor: Stir in your sweetener, vanilla extract, and a pinch of salt. Taste and adjust sweetness. It should taste slightly sweeter than you want the final dessert, since flavors dull when frozen.
  4. Fine-tune texture: If the mixture is stiff, add another splash of milk. For a softer scoop later, mix in vodka or vegetable glycerin. Both help prevent large ice crystals.
  5. Chill the mixture: Cover and refrigerate for 30–60 minutes. Starting cold improves texture whether you use an ice cream maker or not.
  6. Option A — Ice cream maker: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 15–20 minutes) until thick and creamy. Fold in any mix-ins during the last minute.
  7. Option B — No-churn: Transfer the mixture to a shallow, freezer-safe container. Freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals. Fold in mix-ins at the 90-minute mark.
  8. Freeze to set: Once it reaches soft-serve consistency, you can enjoy it right away or freeze for another 1–2 hours for firmer scoops.
  9. Serve: Let the container sit at room temperature for 5–10 minutes before scooping if it’s very firm. Use a warm scoop for cleaner balls.