Protein Ice Cream Bowls (Printable Version)

Creamy bowls made with banana, protein shake, yogurt, and toppings for a nutritious treat.

# What You'll Need:

→ Base

01 - 1 ripe banana, sliced and frozen
02 - 1 cup vanilla or chocolate protein shake (dairy or plant-based)
03 - 1/2 cup Greek yogurt (or dairy-free yogurt)
04 - 1 tablespoon honey or maple syrup (optional)

→ Toppings (optional)

05 - 2 tablespoons granola
06 - 1 tablespoon chia seeds
07 - 1/4 cup fresh berries (strawberries, blueberries, raspberries)
08 - 1 tablespoon nut butter (peanut, almond, or sunflower seed)

# How To Make It:

01 - Place frozen banana, protein shake, Greek yogurt, and honey or maple syrup (if using) into a high-speed blender.
02 - Blend all ingredients until creamy, pausing to scrape down the sides as necessary. Add additional protein shake if mixture is too thick.
03 - Pour the blended mixture evenly into two bowls.
04 - Sprinkle granola, chia seeds, fresh berries, and nut butter over the bowls as desired.
05 - For a firmer consistency, freeze the bowls for 30 to 60 minutes before serving; otherwise, enjoy immediately as a soft-serve dessert.

# Expert Advice:

01 -
  • It tastes indulgent—like soft-serve ice cream—while actually delivering serious protein and nutrition.
  • Ready in 10 minutes if you're hungry now, or freeze it for a firmer scoop if you have time to play.
  • Endlessly customizable: change the fruit, the toppings, even the protein shake flavor based on what's calling to you.
02 -
  • Frozen bananas blend smoother and creamier than fresh ones—that's not a shortcut, it's chemistry, and it's essential to the texture.
  • The thickness of your mixture depends on your protein shake brand and how thick your yogurt is; a splash more liquid always fixes it if the blades start struggling.
03 -
  • A frozen banana that's been sitting in your freezer for a week is actually softer to blend than one that's rock-solid; use up older frozen fruit for the smoothest blend.
  • If your blender is struggling, cut your banana into smaller pieces before freezing—it makes blending dramatically easier and faster.
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