Dreamy Blueberry Protein Ice Cream

Blueberries are in season, summer is oh-so-close, and what better way to celebrate than ice cream??  This recipe is refreshing, creamy, and delicious.  And, did I mention, low calorie and high protein!  Here it is.

Blueberry Protein Ice Cream:


  • 1 cup (140g) frozen blueberries
  • 1 handful (1/2 cup) ice cubes
  • 1/2 scoop (16g) protein powder (I used PEScience snickerdoodle protein)
  • Stevia, to taste (4-5 drops)
  • 1 tsp (4g) xanthan/guar gum
  • 2/3 cup (160ml) almond milk


  1. Combine everything in a blender and pulse until it begins forming the ice cream.  Let it blend until completely smooth, and until desired consistency and volume is reached.
  2. Enjoy!  Freeze for later if you want, but I prefer it fresh from the blender. 🙂

Macros for recipe (makes ~4 cups):

3F 22C (8 Fiber 13 Sugar) 14P

I topped my bowl with Barbara’s Bakery Organic Snackimals Cinnamon Crunch Cereal, and The Lion’s Choice cinnamon bun peanut butter.


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