Picture this: It’s 8 PM. You’re on the couch, your favorite show is queued up, and that sweet tooth is whispering temptations. You want something creamy, dreamy, ice cream-y… but also something that won’t wreck your healthy streak. Enter your new freezer bestie: Protein Greek Yogurt Ice Cream—a high protein, low calorie delight you’ll come back to night after night (no judgment here!).
Let’s be honest, adulting is hard. Between work deadlines, picky eaters, and those “what’s-for-dinner-again?” nights, who has time for complicated dessert prep? That’s why this 5-minute blender treat is a total game-changer. It’s loaded with clean ingredients, takes less time than a commercial break, and is sneakily packed with protein.
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Why You’ll Love This Protein Greek Yogurt Ice Cream
If you’ve ever stood in front of the freezer aisle squinting at ice cream labels, trying to decode which “guilt-free” pint won’t taste like frozen sadness—this one’s for you.
Here’s why our protein Greek yogurt ice cream hits the sweet spot:
- High protein: Each scoop helps you hit your protein goals (because adulting and gains matter).
- Low calorie: Under 200 calories per serving. Yep, really.
- Naturally sweetened with fruit: Say goodbye to artificial aftertastes.
- No churning or fancy equipment needed: Just a blender and a spoon.
Oh, and did I mention it tastes amazing? Like “hide-it-in-the-back-of-the-freezer-from-your-kids” good.
Ingredients
All pantry and freezer staples—so you can whip this up whenever a craving strikes.
- ½ cup plain Greek yogurt
- 1 scoop vanilla whey protein powder
- ¼ tsp ground Ceylon cinnamon
- Pinch of Himalayan salt
- ⅔ cup frozen mango
- 1 cup frozen raspberries
How to Make Protein Greek Yogurt Ice Cream
Step 1: Grab your blender.
Toss in the Greek yogurt, vanilla protein powder, cinnamon, and salt. This is your creamy base and flavor powerhouse.
Step 2: Add the fruit.
Dump in those frozen mangoes and raspberries. They’re bringing the sweetness and sorbet-like texture.
Step 3: Blend it up.
Start low, then increase the speed. If the mixture’s too thick, splash in a tablespoon of almond milk or water. We’re going for a thick, creamy texture—not a smoothie.
Step 4: Serve or freeze.
Scoop it into bowls and serve immediately for soft-serve style. Want it firmer? Pop it in the freezer for 30–60 minutes.
Pro Tips for Perfect Ice Cream Every Time
Don’t over-blend. You want a thick, scoopable texture—not smoothie soup.
Use a good protein powder. A clean vanilla whey makes this taste like dessert. Plant-based works too, but may need a touch more sweetness.
Optional swirl-ins: Drizzle some honey or toss in dark chocolate chips if you’re feeling extra.
My Little Story
This recipe became a lifesaver during my own “summer of snack attacks.” My kids were raiding the freezer for popsicles every hour, and I needed a treat that felt indulgent but didn’t crash my macros. I whipped up this quick blend, and boom—everyone was hooked. Even my husband called it “dangerously good” (he’s not wrong).
FAQs About Protein Greek Yogurt Ice Cream
Can I use fresh fruit instead of frozen?
Frozen is key for that ice cream texture. If you only have fresh fruit, freeze it for a few hours first.
Can I make this dairy-free?
Absolutely. Use a plant-based yogurt and vegan protein powder. Just expect a slightly tangier flavor.
How do I store leftovers?
Freeze in an airtight container. Let it thaw for 10–15 minutes before scooping—it’ll firm up in the freezer.
Can I use flavored Greek yogurt?
You can! Just watch the added sugar if you’re keeping it low calorie.
Spoonfuls of Joy, Without the Guilt
There’s something magical about ending your day with a treat that loves you back. This protein Greek yogurt ice cream is the perfect dessert that supports your health goals without sacrificing flavor. It’s sweet, satisfying, and shockingly simple. Whether you’re treating yourself after a workout or just dodging the snack attacks of a chaotic day, this frozen wonder’s got your back.
Now go ahead—scoop, savor, and smile.