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Protein Banana Ice Cream

Protein Banana Ice Cream - A Creamy, High-Protein Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bananas (3–4 medium, very ripe, then frozen in chunks)
  • Protein powder (1–2 scoops; whey or plant-based, vanilla or chocolate)
  • Milk of choice (2–4 tablespoons; dairy, almond, oat, or coconut)
  • Nut or seed butter (1–2 tablespoons; peanut, almond, cashew, or sunflower)
  • Vanilla extract (1/2 teaspoon, optional)
  • Sweetener if needed (1–2 teaspoons maple syrup, honey, or a zero-calorie option)
  • Pinch of salt (optional, enhances flavor)
  • Mix-ins/toppings (optional): dark chocolate chips, cocoa nibs, chopped nuts, berries, shredded coconut, or a drizzle of melted peanut butter

Method
 

  1. Prep the bananas. Peel ripe bananas, slice into coins or chunks, and freeze on a parchment-lined tray until solid (2–4 hours). Store in a freezer bag for easy scooping later.
  2. Set up your blender or food processor. A high-speed blender works best, but a sturdy food processor also does the job. Have a spatula ready for scraping down the sides.
  3. Add base ingredients. To the pitcher, add frozen banana chunks, protein powder, 2 tablespoons of milk, nut butter, vanilla, and a small pinch of salt.
  4. Blend low and slow. Pulse a few times to break up the bananas. Then blend on low, stopping to scrape as needed. Add 1 tablespoon of milk at a time only if the mixture won’t move. Aim for thick and creamy, not runny.
  5. Taste and adjust. If you want it sweeter, add a touch of sweetener. If it’s too thick, add another splash of milk. For a stronger banana flavor, add a tiny extra pinch of salt—it brings out the sweetness.
  6. Fold in mix-ins. Stir in chocolate chips, nuts, or cocoa nibs with a spoon to keep the texture thick and scoopable.
  7. Serve soft-serve style. Scoop into bowls and top as you like. For a firmer, scoopable texture, transfer to a freezer-safe container and freeze for 45–60 minutes.
  8. Scoop and enjoy. If freezing longer, let it sit on the counter for 5–10 minutes before scooping to soften slightly.