Protein Ice Cream Recipes

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb
The World According to Eggface Protein Ice Cream Page

The Recipes:

Chocolate Caramel Protein Ice Cream

Toasted Coconut Protein Ice Cream

Pistachio Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb
Hawaiian Islands Protein Ice Cream

Cinnamon Oatmeal Cookie Protein Ice Cream

Strawberry Cheesecake Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Black Cherry Protein Ice Cream

Peanut Butter Cup Protein Ice Cream

Mint Chocolate Chip Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb
Tiramisu Protein Ice Cream

Caramel Apple Protein Ice Cream

Butter Pecan Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Blueberry Cheesecake Protein Ice Cream

Root Beer Float Protein Ice Cream

Lemon Meringue Pie Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Roasted Pear Protein Ice Cream

Peanut Butter & Jelly Protein Ice Cream

Carrot Cake Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Mango Protein Ice Cream

Key Lime Pie Protein Ice Cream

Pumpkin Spice Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Pineapple Coconut Cheesecake Protein Ice Cream

Orange Creamsicle Protein Ice Cream

Chocolate Peanut Butter Banana Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Protein Ice Cream Bon Bons

Chocolate Coconut Cookie Protein Ice Cream

Vanilla Coconut Cookie Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Nutty Orange Protein Ice Cream

Mochachinno Almond Protein Ice Cream

Apple Pie Protein Ice Cream and Ice Cream Sandwiches

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Sweet Potato Pie Protein Ice Cream

Egg Nog Protein Ice Cream

Chocolate and Vanilla Malted Milk Ball Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Banana Bread Protein Ice Cream

Strawberry Banana Protein Ice Cream

S'mores Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Coffee Toffee Crunch Protein Ice Cream

Black Forest Protein Ice Cream

Cookies & Cream Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Banana Split Protein Ice Cream

Blueberry Cobbler Protein Ice Cream

Turtle Cheesecake Protein Ice Cream

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Peanut Butter Fudge Swirl Protein Ice Cream

Brownie Protein Ice Cream

Candy Cane Protein Ice Cream & Ice Cream Cake

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Almond Cookie Protein Ice Cream

Caramel Swirl Protein Ice Cream and Cake

Mexican Chocolate Protein Ice Cream

Check back I will be adding more flavors as I make them!

Protein Ice Cream Making Success Tips

Equipment I use: Ice Cream Maker (everyday use), Milk Frother

My Protein Ice Cream Pinterest Page

Bariatric Surgery Weight Loss Gastric Bypass Vertical Sleeve Sugar Free Low Carb

Scary... I actually have made waaaaay more flavors than the ones above... those are just the ones that made the blog. Think a Dr. might say I'm a bit obsessive when I find something I love ;)


DCY said...

nothing wrong with a little obsessiveness, or not to my way of thinking.

Vikki said...

Thank you so much for the recipe. I'm a low carb and took your basic recipe tweaked it to what I had and ran with it. I made home churned vanilla tonight with a magic shell topping. Last night was strawberry cheese cake... oh my gosh pure heaven. So thank you gain. Btw I posted my version on my web page. Of course I gave you credit and a link back to your page. So thanks again.
Lots of low carber I know will now be enjoying your wonderful recipe.

Beth S. said...

Your obsession = my benefit :) I purchased an ice cream maker last week and I'm going to try one of your recipes tonight. Thanks!!

Melinda said...

I see one for Tiramisu, and sure I could use Kahluah flavor, but do you have a good recipe for just plain coffee ice cream ? I have wanted some so bad!

Diane said...

I was thinking the same ice cream! I thought of trying instant espresso granules. I bet that would do it...and give you a nice little boost of caffeine. What do you think, Shelley?

Michelle "Shelly" said...

Instant coffee should work fine. Yum ;)

Cake said...

So grateful for these ice cream recipes...I've been having trouble with the protein shakes and this makes it a lot easier. I do have to experiment a bit and make some substitutions because I don't always like the taste of Splenda.

I've got a chocolate cinnamon ice cream hardening up in the freezer right now. If I had added a smidge of chipotle or ancho powder, it would have been Mexican (Hot) Chocolate Protein Ice Cream...ah well, next time!

Fab Kate said...

wow, this is great. I was just wondering today if I could make ice cream out of the protein shakes!

Anonymous said...

OMG! I went to my WLS support group tonight, and someone there told me about your site. RNY-friendly Ice Cream sounds amazing! Thank you, and now I guess I have to get into the whole blog, tweet thing now.

kathsum said...

Michelle, I've been making my own versions of ice cream since I got my stainless steel cuisinart a few weeks ago and am glad you are out here. Our local paper is running a story on people who make ice cream at home and I credited you in my interview. It will run on Sunday and I hope they publish your website. I'll send you the link if they publish it.


Jen said...

These protein ice creams are soooooo good. I have my whole family eating them!!! I am amazed at your creative food abilities and am making many of your other recipes too. You seriously need to publish a cookbook or something!! Thanks so much!!

Shylah at simplyshylah dot com said...

I've made a couple of protein ice creams (actually, one was a frozen yoghurt) and the problem I'm having with them is that they get ROCK hard in the freezer. I actually have to put them in the microwave for a full minute to get them soft enough to scoop out.

The first batch, I thought maybe I didn't leave in the ice cream machine long enough, so I let it go twice as long the second time with the same results.

Any idea what might be causing this?

Michelle "Shelly" said...

Nope that's what is supposed to happen... if you freeze for scooping 1-2 hours after that brick. Nuke to soften to scoops again. Here's why: Ice Cream is made of "cream" (a high fat content) Soy milk or Regular Milk = higher water content & less fat so the water in it freezes like ice. I advise you to never use below 2% fat content milk and nuke if you leave it in the freezer longer than 2 hours... more tips on the tip page link in this post.

Hope this helps,

Allie (Protein Girl) said...

OMG! Where have you been all my life? I'm going to crank through this protein ice cream until Fall's first frost...then on to warm baked treats!

KFC Network, INC. said...

ice cream is my fave! i need to get a machine with the on set of spring/summer~

Anonymous said...

Is it necessary to have an ice cream maker? Can't I just put it in the freezer? What will happen to it?
LOVE your blog!

Michelle "Shelly" said...

Thank you. Yeah the ice cream maker makes it creamy and aerating it (churning) just freezing it you get a brick that tastes like frozen milk (popsicle like) tasty but not ice cream-ish. I make those sometimes theres a pic on the blog. Under my before & after search protein popsicle and it should come up.

Anna said...

I bought the cuisinart and I have only been able to make it work correctly once, and I don't know how I did that! I have called the cuisinart company but I can't get the lid to stay in place so then the aerator freezes to the sides and is moving right along with the frozen bowl. It doesn't end up aerating and I just end up with solid protein shake that I can't scoop out. Can you help me?

Michelle "Shelly" said...

Hey Anna, The freezing to the sides thing is an easy one but the not having the lid fit sounds like a defect.

Here's my protein ice cream making 101 tips that should resolve your freezing to the side:

Basically #4 or #5 are your issues... #4 lack of fat content in milk (must be 2% or above) or #5 be sure to add your cold ingredients to a moving cylinder sloooowly. Don't pour them in and then turn it on. Your stuff will freeze to the side and lock up.

jared said...

How much ice cream do your recipes yield normally? For example, I noticed most recipes call for 1 cup of milk and 2 scoops of protein powder, with extras added in. How much does this yield when finished in the ice cream maker? Just bought one today and I'm curious if I need to tweak these recipes to get a quart-quart and a half of ice cream. Thanks.

Michelle "Shelly" said...

Jared, It depends... fruit adds a lot of bulk so you will get more when you make strawberry, banana, cherry... add pudding mix like Lemon or Pistachio and you get less. Generally about 4 servings (frothing or blending on super high first is key too)

Also when you double the recipes, double everything except the protein powder, our bodies only absorb so much per sitting so the rest is wasted. I never use more than 2 scoops per batch (any size batch)


jared said...

So I just made my first batch - did 2 cups of 2% milk, 2 scoops vanilla protein powder and 2 tbsp of SF vanilla syrup. Used the aerolatte to blend it, put in frozen bowl while on, and let it go for around 35-40 mins probably. It didn't look like the consistency was changing anymore so I stopped it and put it in a tub in the freezer. Just took it out after 1-1.5 hrs and it's not what I expected - really airy and crystally, like a milkshake that's a little more frozen. Is this what it's supposed to be like or did I do something wrong?

Michelle "Shelly" said...

Hey Jared, When you remove it from the machine it should resemble soft serve ice cream. Here's a link to what that looks like:

After freezing it is like typical ice cream, not quite as creamy because ice cream is made with "cream" but pretty close.

jared said...

Yeah mine looked more like snow, it was weird. I wonder if it's because of using 2% milk?

Michelle "Shelly" said...

IN regular milk 2% or above fat content is best. I use Silk Soy Vanilla or Soy Dream Vanilla. No lowfats.

putra said...

thanks for your recipe, i like it.

april said...

Oh my gosh- THANK YOU!! I've been trying to figure out a way to make protein ice cream.. I'm in heaven now!

cineKate said...

I have so much to thank you for, Shelly... I wouldn't know where to start! My surgeon's staff are even fans now.
Do you have a recipe for Peach Protein Ice Cream? I figured I'd just punt, but maybe the fresh fruit angle won't work?
thanks a million
New Mexico

Anonymous said...

I'm so excited! My mom just bought me the ice cream maker. I can't wait to try all these recipes! Thank you Shelly!

Kat said...

I love your recipes as I think I have often added on here. :) I finally found an ice cream maker at a local Target. It is a Hamilton Beach and makes 1/2 pint at a time. My first try was Body Fortress Super Advanced Chocolate and Peanut Butter Protein powder. It worked! I had ice cream in less than 10 minutes....NOTE....don't leave in freezer more than 10 or 15 minutes if you want to eat it same day. :)

QUESTION....your recipes all call for 1 or 2 scoops, but the proteins I buy have 2 different size scoops. They either come with a scoop like Click or a scoop like Syntrax Nectar (2x the size). Which are you usually using.

Thanks for all your recipes!


Michelle "Shelly" said...

Hi Kat,

My SEI Max or Ultimate scoop is 30 g - 35 g. = 22 g. protein, the CLICK one is slightly smaller... I make no adjustment. If yours is slightly bigger or smaller it won't really effect most recipes (shakes, ice cream, etc. ) only time to worry is like a cake or muffins.

sue said...

Hi Shelly!!
I made some "ice cream" last night, but since it has been in the frezzer overnight and now it is rock hard.....any idea how to keep this from happening. I don't really like having to wait for it to thaw a bit :)
Thanks so much for all your wonderful recipes!!

Michelle "Shelly" said...

Sue, After a few hours that will happen (lack of fat content) nuke 25 seconds. For more tips read this entry:

Anonymous said...

Hi, I have been reading your blog for a year or two now and really enjoy it. I have purchased an icecream maker today and can't wait to try some of your recipes. I am not keen on artificial sugar and I was wondering have you used stevia in your icecream?

Keep up the great work, I get disappointed when I don't get a daily fix of eggface ;O)

Donna (from New Zealand)

Michelle "Shelly" said...

Hi Donna, Thank you :) I have not tried Stevia in the ice cream recipes but one of these days I will give it a try. Let me know if you do before I get to it. I'd love to hear your results.

Anonymous said...

Hi Shelly,

I have tried the stevia in the icecream and it seems to work well. My stick milk frother is not effective enough and I have to use my food processor. Mint and choc chip icecream was a little icy because of this but the blueberry had a much more creamer feel to it. I also tried using high protein milk the first time maybe that was part of the issue as well.
I have vanilla icecream in the maker now, I was thinking of a icecoffee which will be way better for me than a bought one.

Tnaks for the inspiration.
PS a reasonable amount of the icecream sticks to the bowl, I am guessing this is normal? I don't think I am mixing it for too long as it happens quite quickly?!

Catherine said...

Thank you again for giving me hop about the long term goal. You really don't have to give up anything, ice cream was the bomb!!You are an inspiration!

Mike said...

Everyone loves ice cream. The only thing that sucks about it is sometimes there to much fat and not enough protein in it. That's why it's good to add more protein through other sources.

Anne said...

So excited! My family just ordered the ice cream maker for me as my Mother's Day gift. Looking forward to making lots of these frozen treats. Thanks so much for sharing your recipes. It'll be a nice way to treat myself and keep the 129 lbs off at the same time.

sheryll said...

can the ice cream be made with powdered milk?

jsamatha said...

I am loving the different protein ice creams and using them to get in my protein allotment for the day. However, how do you log them in to sites such as myfitnesspal? Is there a shortcut or do you log them as 1 cup soy milk, 2 scoops protein powder, etc?

Michelle "Shelly" said...

I'm glad you are enjoying them... I log them in like a protein shake so yeah scoop, milk, additions separate.

Jennifer Gentry said...

what kind of Ice Cream maker do you use

Deanna Cruz said...

My preferred protein powder is one scoop per serving...should I still use two scoops in the ice cream?


Michelle "Shelly" said...

You can add as much or as little as you like... it really is very flexible unless LOL you added soooo much it became too thick it really wouldn't affect the end product 1 or 2 scoops.

Adele Morehead said...

Shelly, my ice cream is sticking and freezing to the side of the bowl. I pour ingredients in slowing after its running. Any pointers? Thinking maybe need to double or triple batch?

Michelle "Shelly" said...

Adele, Double batches help. Also milk fat... so be sure 2% or above if cow, Silk Vanilla, Soy Dream Vanilla have all worked great for me... some people have told me they do Almond milk but I have not had as successful a time with it... icy. You can let it defrost a bit in the fridge and give it another go with a double batch.

Anonymous said...

I am scheduled to have sleeve gastrectomy on October 27th and so I am on liquid diet for two weeks. My brother just bought ice cream tonight and him and my mom had some. It hurt me. I am glad I found your page. After I have surgery and am healed, I plan to make some of the protein ice cream you posted.

Anonymous said...

So frikken happy to have found your site. Over on Bariatric Pal, everyone raves about your Ricotta Bake and I had to see what all the fuss was about. My VSG is scheduled for this coming Tuesday which is Halloween and I cannot wait for the pureed phase to try out your bake. Also, I will NOT be giving away my ice cream/yogurt maker now that I know I can make wls ice cream!! Thank you for the recipes and all of the super valuable tips you offer. My new life is about to begin and it's going to taste wonderful! Terri

Johanna R said...

Living alone means i want Just enough to stay put of trouble with my trigger food of ice cream. What ice cream maker would you recommend? These recipes look like i could eat daily. Am i missing something? I will have rny by end of October just prepping for my future as a proactive health advocatee for me

Michelle "Shelly" said...

Hey Johanna, Cuisinart is the one I use. It's definitely something you can work into any days menu post surgery (it's basically a protein shake) but would also suggest working on all emotional issues surrounding food too :)