From the Cook
From the Cook
From the Cook
1/4
High-Protein Banana Ice Cream (No Creami)
Instructions
1
Add frozen banana slices, Greek yogurt, protein powder, vanilla extract, sweetener, and a handful of ice cubes to a high-powered blender.
2
Blend until smooth and creamy, stopping to scrape down sides as needed.
3
Serve immediately for a soft-serve texture, or freeze for 15–30 minutes for a firmer consistency.
4
Optional: Top with granola, nut butter, or dark chocolate chips.
My Calorie Intake
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Tips & Tricks (5)
- Freeze Bananas in Chunks 🍌Cut bananas into 1-inch pieces before freezing to ensure faster, more even blending and a creamier final texture without overworking your blender.
- Chill Your Blender Bowl 🥶Place your blender bowl in the freezer for 10 minutes before blending to prevent the ice cream from melting during processing and maintain that perfect soft-serve consistency.
- Greek Yogurt Temperature Matters 🥛Use cold Greek yogurt straight from the refrigerator and add it last to prevent the mixture from becoming too warm, which ensures optimal creaminess and protein retention.
- Pulse Instead of Continuous Blend 🎚️Use short pulse intervals rather than continuous blending to break down frozen components gradually, preventing over-mixing that can create an icy rather than creamy texture.
- Balance Sweetness with Acid 🍋Add a pinch of lemon juice or white vinegar alongside the monk fruit to brighten flavors and prevent the sweetener from tasting artificial or flat.
Recipe Facts
Diet at a Glance
Gluten Free
High Protein
Low-Cholesterol
Low Fat
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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