How to Make Protein Powder Ice Cream

📌 Overview and Key Takeaways

This is a Dietitian’s recipe for protein powder ice ceram.

Discover how to make delicious ice cream with protein powder.

Last Updated
Feb 25, 2026

Author and Medical Reviewer

Written by Kayla Kamen, MS, RD

Kayla Kamen is a Registered Dietitian with a MS in Nutrition.

Medically reviewed by Jennifer Fossett, PA-C

Jennifer Fossett is a Physician Assistant with a BA in Nutritional Sciences.

Protein Ice Cream Recipe

Chocolate Protein Powder Ice Cream Recipe

PREP TIME

10 min

COOK TIME

2-4 hrs

SERVES

4

Ingredients

• 2 (14-ounce) refrigerated cans coconut cream
• 3 tbsp Drink Wholesome Protein Powder
• 1/4 cup cocoa powder
• 1 ½ tsp vanilla extract
• ¼ cup maple syrup

Instructions

In a medium bowl, beat the refrigerated coconut cream until it is fluffy. Add the chocolate collagen powder, cocoa powder, vanilla extract, and maple syrup and mix until combined. Transfer mixture to a covered container and place it in the freezer for 2-4 hours. Stir it every 30 minutes until it is frozen, but easy to scoop. Add your preferred toppings and enjoy.

Why Should I Make Protein Powder Ice Cream?

Protein shakes are convenient, but they can get old. This is where recipes like protein powder ice cream can help.

Making protein powder ice cream is a delicious way to meet your dietary protein needs.

It also offers several health benefits, including:

1. More nutrition: Adding protein powder to ice cream enhances its nutritional value by making it a good source of protein.
2. Increased satiety: High protein ice cream is more filling than conventional ice cream. This, in turn, can help curb cravings and overeating.
3. Improved blood sugar control: Increasing the protein content of your ice cream can help prevent blood sugar spikes, which is essential for weight management.
4. Healthier ingredients: Making your own ice cream allows you to control the ingredients, meaning you can avoid the cocktail of food additives found in most store-bought ice creams

In short, protein powder ice cream is a healthier alternative to most conventional frozen desserts and still tastes great.

It is particularly good on hot summer days after a long, hard workout.

Homemade Ice Cream Making Tips

Here are a few tips to help you make the best ice cream possible:

• To prevent the ice cream from freezing too hard, add a tablespoon of alcohol (such as vodka) to the mixture before freezing.
• Use full fat coconut milk for a rich and creamy texture.
• Add mix-ins (such as chocolate chips, dried fruit, or nuts) when mixing for extra texture and flavor.
• Use an ice cream maker if you have one. An ice cream maker churns the mixture while freezing it, incorporating air and preventing large ice crystals from forming. This results in a smooth texture.
• Store your ice cream in an airtight container to prevent freezer burn.

By following these tips, you will be well on your way to making delicious homemade ice cream.

Just adjust the recipe and try again!  

Why Should I Use Drink Wholesome?

We make our Protein Powders from whole food protein sources like egg whites and almonds.

Our Ingredients

egg whites

coconut

vanilla

monk fruit

NOT Our Ingredients

• acacia gum

• acesulfame potassium

• artificial flavors

• carrageenan

• erythritol

• guar gum

• inulin

• maltodextrin

• 'natural' flavors

• silica

• soy lecithin

• sucralose

• xanthan gum

• xylitol

Other protein powders are made from ultra-processed protein concentrates and isolates, which have been mechanically and/or chemically stripped of everything but the protein.

As a result, they have a chalky aftertaste and rubbery texture. 

Whole foods, on the other hand, taste like real food.

It is worth adding that we sweeten our protein powders with monk fruit – a small, melon-like round fruit native to Southeast Asia.

We like monk fruit because it is sweet like sugar.

Other sugar substitutes, including artificial sweeteners, sugar alcohols, and stevia activate bitter taste receptors (J Agric Food Chem, 2016).

As you can imagine, this aftertaste might ruin your recipe!

Order Samples to taste (and feel) the difference.

Sources

1. Journal of Agricultural and Food Chemistry (J Agric Food Chem). Docking and Molecular Dynamics of Steviol Glycoside-Human Bitter Receptor Interactions. 2016.