Most healthy homemade ice cream usually turns into a solid block of ice that makes your spoon bend, but this low-calorie, high-protein almond milk ice cream is actually smooth. It’s definitely my current favorite low-calorie dessert because you can eat a whole piece without feeling weighed down afterward — whether you want a solid muscle recovery snack or just need something cold and sweet at night, this recipe really works without needing a bunch of weird ingredients.
Ingredients
Yield: Makes 1 Pint (2 Servings)
- 1 ½ cups unsweetened almond milk (Vanilla is best, but plain works)
- 1 scoop best vegan protein powder for ice cream (about 30g — use one that tastes good)
- 1 Tablespoon sugar-free instant pudding mix (Vanilla or Cheesecake flavor is the way to go)
- 1-2 Teaspoon monk fruit sweetener or stevia (I usually do 2 tsp)
- ¼ Teaspoon xanthan gum (Don’t skip this, it stops it from being icy)
- A little splash of vanilla extract (Optional, if you want)
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Step-by-Step Instructions
Step 1: Grab a mixing bottle or just use a small blender. Add the almond milk, protein powder, pudding mix, sweetener, and xanthan gum. Shake it well or blend it so there are no lumps — we want it completely smooth before freezing.
Step 2: Pour the liquid into your half-liter container. Put it in the freezer on a flat surface so it freezes evenly, and you really need to leave it for 12 to 24 hours — just make sure not to fill it past the max line, otherwise the lid might pop off.
Step 3: Once it’s completely frozen, put the portion in your machine. If you want one of the Creamy Ninja Creami recipes, use the “Lite Ice Cream” button. If you’re using a regular blender, leave the portion out for 10 minutes, cut it into chunks with a butter knife, and blend until creamy.
Step 4: If you open it and find it looks powdery or crumbly, that’s totally normal. Just pour in a tablespoon of almond milk and stir it again — it should come out looking like soft ice cream.
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Why you’ll love this recipe
Buying protein ice cream tubs from the store has become really expensive — some are now up to eight dollars. Making this light, high-protein Almond Milk Lite Ice Cream at home saves a ton of money. Plus, it’s actually really fun to eat a big bowl of something sweet knowing it’s actually good for you. It only takes about five minutes of real effort, and you can customize it however you want.
Let me know if you made it! Drop a comment below and tell me what flavor of protein powder you used.
High-Protein Almond Milk Lite Ice Cream
Light almond milk ice cream with high protein is the perfect creamy treat with zero guilt. It's a low-calorie dessert that tastes like soft ice cream, perfect for muscle recovery or a late-night snack without the sugar crash.
Ingredients
- 1 ½ cups unsweetened almond milk (Vanilla is best, but plain works)
- 1 scoop best vegan protein powder for ice cream (about 30g — use one that tastes good)
- 1 Tablespoon sugar-free instant pudding mix (Vanilla or Cheesecake flavor is the way to go)
- 1-2 Teaspoon monk fruit sweetener or stevia (I usually do 2 tsp)
- ¼ Teaspoon xanthan gum (Don’t skip this, it stops it from being icy)
- A little splash of vanilla extract (Optional, if you want)
Instructions
- Grab a mixing bottle or just use a small blender. Add the almond milk, protein powder, pudding mix, sweetener, and xanthan gum. Shake it well or blend it so there are no lumps — we want it completely smooth before freezing.
- Pour the liquid into your half-liter container. Put it in the freezer on a flat surface so it freezes evenly, and you really need to leave it for 12 to 24 hours — just make sure not to fill it past the max line, otherwise the lid might pop off.
- Once it’s completely frozen, put the portion in your machine. If you want one of the Creamy Ninja Creami recipes, use the “Lite Ice Cream” button. If you’re using a regular blender, leave the portion out for 10 minutes, cut it into chunks with a butter knife, and blend until creamy.
- If you open it and find it looks powdery or crumbly, that’s totally normal. Just pour in a tablespoon of almond milk and stir it again — it should come out looking like soft ice cream.
Notes
- Xanthan gum is the secret ingredient that stops ice crystals from forming; don’t skip it if you want a creamy result.
- For storage, if you don’t eat the whole amount at once, smooth out the surface and refreeze it. You might need to leave it on the table for 5 to 10 minutes before eating the rest to soften it again.
Nutrition Information
Yield
2Serving Size
1Amount Per ServingCalories 95Total Fat 2.5gSaturated Fat 0.2gUnsaturated Fat 2.3gCholesterol 0mgSodium 150mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 0.5gProtein 15.5g
Just a heads up—the calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.