White Chocolate Raspberry Protein Ice Cream

Why You’ll Love White Chocolate Raspberry Protein Ice Cream Recipe

This ice cream brings together two favorite flavors in a healthier format without sacrificing taste. Thanks to added protein, it helps support your fitness goals while still feeling like dessert. The vibrant swirls of raspberry make it visually appealing and deliciously fresh.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White chocolate protein powder

• Frozen raspberries

• Milk or milk alternative

• Greek yogurt or a creamy base

• Sweetener (such as honey or maple syrup)

• Vanilla extract

• Optional mix‑ins like white chocolate chips or extra raspberry pieces

Directions

1. In a blender, combine the milk, Greek yogurt, white chocolate protein powder, sweetener, and vanilla extract. Blend until smooth.

2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.

3. While the ice cream is churning, slightly mash the frozen raspberries in a bowl.

4. Once the ice cream reaches a soft‑serve consistency, transfer it to a freezer‑safe container. Gently fold in the mashed raspberries to create swirls.

5. If you like extra texture, sprinkle in white chocolate chips or extra raspberry pieces before fully sealing the container.

6. Freeze for at least 2–4 hours to firm up before scooping and serving.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Churning time: 20–25 minutes
Freezing time: 2–4 hours

Variations

• Vegan: Use a plant‑based milk and vegan yogurt with a vegan protein powder.

• Lower Sugar: Skip the added sweetener or use a low‑calorie sweetener.

• Extra Berry: Add blueberries or strawberries along with the raspberries for a mixed berry swirl.

• Chocolate Chunk: Stir in dark chocolate chunks instead of white chocolate chips for contrast.

Storage/Reheating

Store the ice cream in an airtight container in the freezer for up to 1 week. To soften before serving, let it sit at room temperature for about 5–10 minutes.

FAQs

What protein powder works best for this ice cream?

Choose a white chocolate or vanilla whey or plant‑based protein powder that you enjoy the taste of, since it will influence the overall flavor.

Can I make this without an ice cream maker?

Yes, you can pour the blended mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches a creamy consistency.

Is this recipe dairy‑free friendly?

It can be—just substitute dairy ingredients with your favorite dairy‑free alternatives.

How can I make the raspberry swirls more pronounced?

Lightly mash the raspberries and add them in layers as you transfer the ice cream to the container.

Can I use fresh raspberries instead of frozen?

Yes, but frozen raspberries help keep the ice cream cold and firm up the texture better.

Is this a high‑protein dessert?

Yes. The protein powder and Greek yogurt help increase the protein content compared to traditional ice cream.

What can I use instead of honey or maple syrup?

You can use agave syrup or your preferred sweetener, including sugar substitutes if you like.

Can I add nuts for extra texture?

Yes, chopped almonds or pistachios can add a nice crunch.

How do I prevent ice crystals from forming?

Ensure the ice cream base is well mixed and slightly higher in fat from the yogurt, and use an ice cream maker for a smoother texture.

Can I double the recipe?

Yes, just double all the ingredients and churn in batches if your ice cream maker can’t handle the full quantity.

Conclusion

This White Chocolate Raspberry Protein Ice Cream is a deliciously cool way to enjoy a protein‑boosted treat that feels indulgent. Its creamy texture and fruity swirls make it perfect for warm days, post‑workout snacks, or anytime you want a healthier dessert option.

White Chocolate Raspberry Protein Ice Cream

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This White Chocolate Raspberry Protein Ice Cream is a creamy, protein‑packed frozen treat that combines the sweetness of white chocolate with the bright, fruity tang of raspberries. It’s a refreshing dessert that’s also great as a post‑workout snack.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 4–6 servings
• Category: Dessert
• Method: Churned
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 scoop white chocolate protein powder
• 1 cup frozen raspberries
• 1 cup milk or milk alternative
• 1/2 cup Greek yogurt or creamy base
• 1–2 tbsp sweetener (such as honey or maple syrup)
• 1 tsp vanilla extract
• Optional: 2 tbsp white chocolate chips or extra raspberry pieces

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Instructions

1. In a blender, combine the milk, Greek yogurt, white chocolate protein powder, sweetener, and vanilla extract. Blend until smooth.
2. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20–25 minutes.
3. While the ice cream is churning, slightly mash the frozen raspberries in a bowl.
4. Once the ice cream reaches a soft‑serve consistency, transfer it to a freezer‑safe container. Gently fold in the mashed raspberries to create swirls.
5. If desired, sprinkle in white chocolate chips or extra raspberry pieces for added texture.
6. Freeze for at least 2–4 hours to firm up before scooping and serving.

Notes

• Use dairy-free milk and yogurt for a vegan version.
• For stronger raspberry swirls, add the mashed berries in layers as you transfer the ice cream to the container.
• Let ice cream sit at room temperature for 5–10 minutes before serving for easier scooping.
• You can make this without an ice cream maker by freezing the mixture and stirring every 30 minutes until creamy.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 10g
• Sodium: 80mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 15mg