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100-Calorie Protein Ice Cream - Creamy, Light, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 cup ice cubes (heaping; this helps create volume and frosty texture)
  • 1/2 frozen banana (for creaminess; see Variations for banana-free)
  • 1 scoop vanilla or chocolate protein powder (whey or plant-based)
  • 1/2 cup unsweetened almond milk (or any low-calorie milk)
  • 1/2 teaspoon vanilla extract (optional but boosts flavor)
  • Sweetener to taste (stevia, monk fruit, or a touch of maple syrup)
  • Pinch of salt (enhances sweetness and rounds out flavors)
  • 1/4 teaspoon xanthan gum or 1 tablespoon sugar-free pudding mix (optional for thickness)

Method
 

  1. Prep your blender: Add ice first, then the frozen banana, protein powder, almond milk, vanilla, sweetener, salt, and thickener (if using).
  2. Pulse to break the ice: Use short pulses until the ice starts to crush and the mixture looks slushy.
  3. Blend on high: Blend 30–60 seconds until smooth, thick, and creamy. If the blender struggles, add 1–2 tablespoons more milk.
  4. Adjust sweetness and texture: Taste and add a little more sweetener, vanilla, or salt if needed. For thicker texture, add a few more ice cubes and blend again.
  5. Serve soft-serve style: Spoon into a chilled bowl and enjoy right away for a creamy, frosty texture.
  6. Optional firm-up: For scoopable ice cream, transfer to a shallow container and freeze 20–30 minutes, stirring once halfway.