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Protein Banana Ice Cream (No Cream, No Sugar Added) - A Simple, High-Protein Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 3 ripe bananas, sliced and frozen
  • 1 scoop protein powder (vanilla or chocolate; whey or plant-based)
  • 2–4 tablespoons milk of choice (dairy or non-dairy), just enough to blend
  • 1 teaspoon vanilla extract (optional)
  • Pinch of salt (optional, enhances flavor)
  • Optional add-ins: 1 tablespoon cocoa powder, 1–2 tablespoons peanut butter or almond butter, a few dark chocolate chips, cinnamon

Instructions
 

  • Freeze the bananas. Peel, slice into coins, and freeze in a single layer for at least 2–3 hours (overnight is best).
  • Add to blender. Place frozen banana slices in a high-speed blender or food processor. Add protein powder, vanilla, and a pinch of salt.
  • Start blending. Pulse to break up the bananas. Add 2 tablespoons of milk to help the blades catch. Scrape down the sides as needed.
  • Adjust texture. If it’s too thick to blend, add milk 1 tablespoon at a time. Aim for thick, soft-serve consistency.
  • Flavor it. Blend in cocoa powder for chocolate, or peanut butter for a nutty version. Keep blending until silky and smooth.
  • Serve soft or firm up. Enjoy right away for soft-serve. For scoopable ice cream, transfer to a container and freeze 45–90 minutes.
  • Top and enjoy. Finish with sliced bananas, nuts, a drizzle of nut butter, or a sprinkle of cocoa nibs.