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Creamy No-Churn High-Protein Vanilla Ice Cream

Two scoops of creamy vanilla protein ice cream served in a small clear glass bowl on a wooden surface.
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Make this unbelievably creamy, high-protein vanilla ice cream easily without an ice cream maker. This recipe delivers a decadent, macro-friendly frozen dessert perfect as a post-workout treat.

Ingredients

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  • 1 cup Fairlife fat-free milk (or other high-protein milk)
  • 1 scoop vanilla whey or casein protein powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum (for texture)
  • 1/4 cup cottage cheese (optional, for extra protein boost)
  • Sweetener to taste (e.g., erythritol or stevia)

Instructions

  1. If using cottage cheese, blend the milk and cottage cheese in a blender until completely smooth. This step is important for a smooth texture.
  2. Pour the milk mixture into a freezer-safe container or loaf pan.
  3. Whisk in the protein powder, vanilla extract, xanthan gum, and sweetener until fully combined and no lumps remain.
  4. Cover the container tightly with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent ice crystals.
  5. Freeze for at least 6 hours, or until solid.
  6. When ready to serve, let the ice cream sit on the counter for 10 to 15 minutes to soften slightly before scooping.
  7. If the texture is too icy, you can briefly blend it in a food processor or use a Ninja Creami on the ‘Lite Ice Cream’ setting for the best results.

Notes

  • Xanthan gum is key for preventing ice crystals in no-churn recipes; do not skip it.
  • For a richer flavor, use a blend of whey and casein protein powder.
  • If you prefer a chocolate version, substitute vanilla protein powder with chocolate protein powder.
  • This recipe yields about 2 servings, each containing approximately 20g of protein.

Nutrition

Find it online: https://miameal.com/protein-ice-cream-no-churn-creamy-recipe/