Protein Ice Cream Bowl (Printer View)

A creamy high-protein frozen bowl featuring Greek yogurt, protein powder, and fresh customizable toppings.

# What You'll Need:

→ Ice Cream Base

01 - 1 cup unsweetened Greek yogurt
02 - 1 cup unsweetened almond milk
03 - 2 scoops (about 2 oz) vanilla or chocolate protein powder
04 - 1 to 2 tablespoons maple syrup or sweetener of choice
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Toppings (optional)

07 - 1/4 cup fresh berries (blueberries, strawberries, raspberries)
08 - 1 tablespoon peanut butter or almond butter
09 - 1 tablespoon dark chocolate chips
10 - 1 tablespoon chopped nuts (almonds, walnuts, pecans)
11 - 1 teaspoon chia seeds or hemp seeds

# Method Steps:

01 - Combine Greek yogurt, almond milk, protein powder, maple syrup, vanilla extract, and salt in a blender. Blend until smooth and well combined.
02 - Pour the mixture into a freezer-safe container or Ninja Creami pint and level the surface. Freeze for at least 8 hours or overnight until completely solid.
03 - Remove the container from the freezer. If using a Ninja Creami, install the pint and process on Ice Cream mode following the machine’s instructions.
04 - If desired, re-spin the ice cream for extra creaminess or add a splash of milk and spin again for a softer texture.
05 - Scoop the ice cream into bowls. Add preferred toppings such as fresh berries, nut butter, dark chocolate chips, nuts, or seeds. Serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent but packs 28 grams of protein per bowl, so you're actually nourishing yourself.
  • The texture is silky and creamy without any of that icy, weird aftertaste—the Greek yogurt is the secret.
  • You control every ingredient, which means no mystery additives or weird stabilizers.
  • It's customizable in about a thousand ways, so it never gets boring.
02 -
  • Unsweetened almond milk is non-negotiable—sweetened versions make the whole thing cloyingly sweet and can mess with the texture.
  • Don't skip the salt; it sounds counterintuitive, but it makes the protein flavor vanish and brings out the sweetness instead.
  • If your mixture looks thin or watery, the milk was too much—next time go slightly lighter on liquid because yogurt adds more than you think.
03 -
  • Let the container sit out for two minutes before spinning—it makes the machine's job easier and gives you creamier results faster.
  • Greek yogurt brands vary wildly in thickness, so taste as you blend and adjust sweetness; some are tangier than others.
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