Protein Ice Cream Bowl (Printable)

A creamy, high-protein frozen bowl with yogurt, almond milk, and customizable toppings for a healthy boost.

# Ingredient List:

→ Ice Cream Base

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

→ Toppings (optional)

07 - 1/4 cup fresh berries
08 - 1 tablespoon peanut butter or almond butter
09 - 1 tablespoon dark chocolate chips
10 - 1 tablespoon chopped nuts
11 - 1 teaspoon chia seeds or hemp seeds

# Steps:

01 - Blend Greek yogurt, almond milk, protein powder, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Pour the blend into a freezer-safe container and freeze for at least 8 hours or overnight until solid.
03 - Remove from freezer and process using the ice cream setting on a Ninja Creami or similar machine according to manufacturer instructions.
04 - If desired, re-spin for creaminess or add a splash of milk and spin again to soften.
05 - Scoop into bowls and garnish with chosen toppings such as berries, nut butter, chocolate chips, or seeds. Serve immediately.

# Tips from the Pros:

01 -
  • It tastes like dessert but actually fuels your muscles with 28g of protein per serving.
  • You can prep it whenever and just spin it whenever the craving hits, no blending in the moment.
  • It's endlessly customizable—swap flavors, toppings, or even the base yogurt depending on your mood.
02 -
  • Blend until it's genuinely smooth or you'll end up with chunks of protein powder that never disappear, which is a texture disaster.
  • Don't skip the salt—it sounds weird but it's what makes this taste like actual ice cream instead of a protein shake that froze.
  • If your mixture is too thick, it won't spin properly; too thin and you get a slushy instead of creamy ice cream.
03 -
  • Make two pints at once and you'll have backups ready to go—life is too short to wait eight hours when you're craving this.
  • If you don't have a Creami, a regular blender or food processor works if you break up the frozen block into chunks first, though it won't be quite as silky.
  • Keep frozen berries on hand because fresh ones can get watery, but frozen ones stay perfect and act like built-in ice packs for extra creaminess.
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