Blueberry Protein Ice Cream

This protein ice cream is made from cottage cheese, banana, and vanilla whey protein blended together and frozen. There is no ice cream maker required. The mixture freezes in a container and gets stirred twice during the process to break up ice crystals and keep the texture smooth. Dried and fresh blueberries add bursts of fruit flavor throughout.

28 Grams of Protein in a Frozen Treat

Most ice cream is a nutritional void, but this version delivers 28g of protein per serving from the cottage cheese and whey powder combination. The banana provides natural sweetness and a creamy base when blended, eliminating the need for added sugar or heavy cream. It is a legitimate recovery snack disguised as dessert, and it tastes good enough that you will make it even on rest days.

Freezing and Texture Tips

The two-step freezing process is important for achieving a scoopable texture rather than a solid ice block. After the first 45 minutes in the freezer, take it out and stir vigorously to break up any ice crystals that have formed. Repeat this after the second 45-minute freeze. If you forget it in the freezer overnight, let it sit on the counter for 10 to 15 minutes before scooping to soften slightly.

You can substitute the blueberries with any berry you like. Strawberries, raspberries, and mixed berries all work well. The dried berries add a chewy texture contrast, but you can use all fresh if you prefer a smoother result.