High Protein Ice Cream Bars: Easy Protein Ice Cream Recipe

1. Scatter the finely chopped dark chocolate and roasted peanuts across the base of each cavity in a silicone ice cream bar mould.
2. Press a wooden ice cream stick into each cavity, over the garnish.
3. Add the banana to a blender, then the lupin protein, peanut butter, Greek-style yoghurt, maple syrup and vanilla powder.
4. Blend until completely smooth, thick and pourable.
5. Pour the mixture into the moulds over the garnish, filling each cavity to the top.
6. Freeze until firm, then unmould.

Protein ice cream in a tub (no moulds)

No ice cream bar mould? Blend the same mixture, stir the chopped chocolate and peanuts through, then spread it into a lined loaf tin or freezer container. Freeze for 4 to 6 hours, stirring once after the first hour so it sets smoother. Leave it on the bench for 10 minutes before you scoop.

The batch makes about 6 scoops of roughly 165 g, at around 20 g protein each.

Ninja Creami protein ice cream

Pour the blended base into a Creami pint and freeze it flat for 24 hours. Spin on Lite Ice Cream. If it comes out crumbly, add a splash of milk and re-spin, then add the chocolate and peanuts with Mix-in.

Why an unflavoured protein powder works in ice cream

Lupin Gold is unflavoured, so the ice cream tastes of banana, peanut butter and vanilla, not protein powder. Lupin Gold Plant Protein Isolate is one ingredient, about 90% protein, with no sweeteners or gums, so the 75 g in this batch adds roughly 67 g of protein.

Shop the full range of lupin protein powder.

Curious how it handles heat as well as cold? Here is our guide to the best unflavoured protein powder for cooking and baking.

Swaps and tips

Dairy-free: use a plant-based yoghurt. Protein per bar drops a little, because most plant yoghurts carry less protein than Greek-style.

Sweetness: ripe, spotty bananas do most of the work. Taste the mix before it goes in the freezer and add a little more syrup if you like it sweeter.

Unmoulding: run the outside of the mould under warm water for a few seconds and the bars slide out.

Storage: keep the bars in an airtight container in the freezer. They are best eaten within a couple of weeks.

Allergens: contains lupin, peanuts and milk.

More high protein snacks

Prefer something bite-sized? These peanut butter protein balls use the same peanut butter and chocolate combination.

For more ideas, here are four easy no-bake protein ball recipes.