Go Back

High Protein Strawberry Ice Cream - Creamy, Refreshing, and Satisfying

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

Ingredients
  

  • Frozen strawberries (about 4 cups; no sugar added)
  • Plain or vanilla Greek yogurt (2% or 0%, about 1 cup)
  • Vanilla whey or plant-based protein powder (1 scoop, ~25–30 g)
  • Milk of choice (1/3–1/2 cup; dairy, almond, or oat)
  • Sweetener to taste (2–3 tablespoons honey, maple syrup, or 1–2 tablespoons granulated sweetener)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt (enhances flavor)
  • Lemon juice (optional, 1–2 teaspoons, brightens the strawberries)

Method
 

  1. Prep your gear: Have a high-powered blender or food processor ready. If your blender struggles with frozen fruit, let the strawberries sit at room temp for 5–10 minutes.
  2. Add the base: To the blender, add Greek yogurt, protein powder, vanilla extract, salt, and 1/3 cup milk.
  3. Sweeten it: Add your sweetener of choice. Start with less; you can always add more after tasting.
  4. Blend with strawberries: Add the frozen strawberries. Pulse several times, then blend on medium-high, stopping to scrape down the sides. If the mixture is too thick, add milk a tablespoon at a time until it blends smoothly.
  5. Taste and tweak: Adjust sweetness and add lemon juice if you want a brighter flavor. Blend again briefly.
  6. Choose your texture: For soft-serve, serve immediately. For scoopable ice cream, spread the mixture in a loaf pan, cover, and freeze 2–3 hours.
  7. Scoop smart: If freezing longer, let it sit at room temp 10–15 minutes before scooping for the best texture.