Coffee Protein Ice Cream

Why You’ll Love Coffee Protein Ice Cream Recipe

This recipe combines the indulgence of ice cream with the functional benefits of protein, making it ideal for post-workout recovery or a guilt-free dessert. It’s dairy-optional, easy to make with minimal ingredients, and customizable to your nutritional needs. Plus, you don’t need an ice cream maker—just a blender and a freezer.

Ingredients

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

• Brewed strong coffee or espresso, cooled

• Vanilla or chocolate protein powder

• Banana (for natural sweetness and creamy texture)

• Greek yogurt or dairy-free yogurt

• Maple syrup or honey (optional)

• A splash of vanilla extract

• Ice cubes (to blend smoothly and chill)

• Pinch of salt

Directions

1. Brew a strong cup of coffee and let it cool completely.

2. In a blender, combine the cooled coffee, banana, yogurt, protein powder, vanilla extract, sweetener (if using), salt, and ice cubes.

3. Blend until completely smooth and creamy.

4. Taste and adjust sweetness or coffee strength as needed.

5. Pour the mixture into a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes for a smoother texture.

6. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.

7. Scoop and enjoy your protein-packed frozen treat.

Servings and timing

This recipe makes approximately 3–4 servings.
Prep time: 5 minutes
Freeze time: 2–3 hours
Total time: 3 hours (with stirring breaks for texture)

Variations

• Mocha version: Add 1–2 teaspoons of cocoa powder for a chocolatey twist.

• Vegan option: Use plant-based yogurt and vegan protein powder.

• Nutty flavor: Add a spoonful of almond butter or peanut butter.

• No banana: Replace banana with avocado or frozen cauliflower for a low-sugar version.

• Extra creamy: Use full-fat yogurt or a dash of coconut cream.

Storage/Reheating

Store any leftover ice cream in an airtight container in the freezer for up to 1 week. For the best texture, let it sit at room temperature for about 10–15 minutes before scooping. Do not microwave to thaw, as it can change the consistency.

FAQs

What kind of protein powder works best?

Both whey and plant-based protein powders work well. Choose one with a flavor that complements coffee, like vanilla or mocha.

Can I make this without a banana?

Yes, you can substitute banana with avocado or frozen zucchini for a low-sugar or banana-free option.

Do I need an ice cream maker?

No ice cream maker is needed—just a blender and a freezer-safe container.

Can I use instant coffee instead?

Yes, dissolve instant coffee in a small amount of hot water and let it cool before using.

Is this ice cream keto-friendly?

To make it keto, use a low-carb sweetener, a high-fat yogurt, and avoid banana.

How much caffeine is in this ice cream?

Caffeine content depends on how much coffee or espresso you use. Adjust to your preference or use decaf.

Can I use flavored coffee?

Yes, flavored coffee can add a unique twist, but make sure it complements the other ingredients.

What can I use instead of yogurt?

You can use silken tofu, coconut cream, or a frozen banana for a creamy base.

How long does it last in the freezer?

It’s best enjoyed within one week. After that, texture may become icy.

Can I double the recipe?

Yes, this recipe scales well—just make sure your blender and container can hold the extra volume.

Conclusion

Coffee Protein Ice Cream is the perfect blend of indulgence and nutrition. Whether you’re fueling up after a workout or just satisfying a coffee craving, this recipe delivers a smooth, creamy dessert with a protein punch. Customize it to your taste and dietary needs, and enjoy a frozen treat that works as hard as you do.

Coffee Protein Ice Cream

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This Coffee Protein Ice Cream is a creamy, energizing frozen treat combining the bold flavor of coffee with the benefits of protein. It’s an easy, dairy-optional recipe perfect for post-workout recovery or a guilt-free dessert.

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours
• Yield: 3–4 servings
• Category: Dessert
• Method: Blending & Freezing
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 cup brewed strong coffee or espresso, cooled
• 1 scoop vanilla or chocolate protein powder
• 1 ripe banana
• 1/2 cup Greek yogurt or dairy-free yogurt
• 1–2 tbsp maple syrup or honey (optional)
• 1/2 tsp vanilla extract
• 1 cup ice cubes
• Pinch of salt

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Instructions

1. Brew a strong cup of coffee or espresso and let it cool completely.
2. In a blender, combine the cooled coffee, banana, yogurt, protein powder, vanilla extract, sweetener (if using), salt, and ice cubes.
3. Blend until smooth and creamy.
4. Taste and adjust sweetness or coffee strength as desired.
5. Pour the mixture into a freezer-safe container and freeze for 2–3 hours, stirring every 30 minutes for a smoother texture.
6. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
7. Scoop and enjoy your protein-packed ice cream.

Notes

• Add 1–2 tsp cocoa powder for a mocha version.
• Use plant-based yogurt and vegan protein for a vegan option.
• Add nut butter for a richer flavor.
• Substitute banana with avocado or frozen cauliflower for low-sugar.
• Store leftovers in an airtight container for up to 1 week.

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 8g
• Sodium: 60mg
• Fat: 2g
• Saturated Fat: 1g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 5mg