Protein Ice Cream

Ice Cream.  Everyone’s favorite cold dessert.  But for fitness lovers, ice cream is more for special occasions than for a regular dessert.  Buuuuut, luckily some genius came up with a way to make ice cream healthy,  full of protein, and ginormous!  It’s called “protein fluff.”

There are so many variations of protein fluff, it’s really hard to come up with one, concrete recipe.  So instead, think of this recipe as more of an outline; add what you like, omit what you don’t like or have, and experiment!  There is no “right” way to make this!

One ingredient that is MANDATORY for this recipe is Xanthan or Guar gum.  These are binding agent powders that when whipped or blended, absorb a ton of liquid.  It is what will make this “ice cream” instead of icy milk. You can use either Xanthan or guar gum, but I use both (2g xanthan, 2g guar) because I like the texture that this ratio makes.  The guar gum makes it creamy while the Xanthan gum makes it thick.

My addition to the traditional protein fluff recipe is cottage cheese (I actually got this idea from @angelasfitlife on Instagram.  She calls it FroCo, like frozen-cottage cheese.  You get it? 😉

Protein Ice Cream Recipe:

  • 1/2 serving (16g) protein powder
  • 1/6 cup (40g) cottage cheese
  • 1 cup almond milk
  • 3-4 handfuls ice
  • 8g (1/2 TB) sugar free pudding mix (can be omitted)
  • 3-4 g Xanthan or guar gum
  • Stevia, to taste
  • Flavorings (I’ve used extracts, spices, cocoa powder.  Anything can work, really.)


  1. Put all of the ingredients except xanthan/guar gum in the blender.  Blend for about a minute.
  2. Add xanthan/ guar gum and blend until your desired consistency is reached.  It will take a REALLY long time for the right consistency to be reached, so be patient.  I usually prepare my toppings while it is blending. 
  3. That’s it, your done!  If you want, you can put it in the freezer for 10-20 minutes to get it nice and cold again if the blender made it less chilly.
  4. Enjoy!

Macros for recipe (makes around 7 cups of ice cream): 150 calories 3F 14C (4 Fiber, 3 Sugar) 17P

Update: I have actually started using about 3/4 of this recipe as I have found that the entire recipe makes An enormous amount and I was not enjoying eating the bowl because I was becoming so full. I am not in a a calorie deficit at the moment and am. Or in need of quite as much volume as this recipe provides. If you experience this discomfort, feel free to cut the recipe in half or save some in the freezer for later. The full recipe is definitely not for the faint of appetite. 😉

To see some of my protein ice cream bowls, visit my Instagram @fuel_for_anna .

Latest protein fluff bowls:




3 thoughts on “Protein Ice Cream

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