Vegan Protein Ice Cream

Vegan Protein Ice Cream

Enjoy your homemade vegan protein ice cream! Feel free to get creative with the flavors and toppings to suit your taste preferences.


- 2 ripe bananas, peeled and frozen

- 1 cup of your favorite plant-based milk (almond, soy, oat, coconut, etc.)

- 1/4 cup of natural peanut butter or almond butter

- 1/4 cup of maple syrup or agave nectar (adjust sweetness to your liking)

- 1/4 cup of vegan protein powder (such as pea, hemp, or rice protein)

- 1 teaspoon of vanilla extract

- A pinch of salt

- Optional toppings: vegan chocolate chips, chopped nuts, coconut flakes, or fresh fruit


1. Start by freezing the ripe bananas in advance. Peel the bananas and slice them into small pieces, then place the pieces in a sealed container or freezer bag. Let them freeze for at least 4 hours or overnight.

2. Once the bananas are frozen, take them out of the freezer and let them sit at room temperature for a couple of minutes to soften slightly.

3. In a blender or food processor, add the frozen banana slices, plant-based milk, peanut butter, maple syrup (or agave nectar), vegan protein powder, vanilla extract, and a pinch of salt.

4. Blend all the ingredients until you achieve a smooth and creamy consistency. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well mixed.

5. Taste the mixture and adjust the sweetness or other flavors to your preference. You can add more maple syrup, peanut butter, or vanilla extract if desired.

6. Once the mixture is well blended and has a creamy texture, transfer it to a container suitable for freezing. If you want to add any optional toppings like vegan chocolate chips, nuts, or coconut flakes, mix them into the ice cream at this point.

7. Cover the container with a lid or plastic wrap and place it in the freezer. Let the ice cream freeze for at least 2 to 3 hours or until it reaches the desired consistency.

8. When serving, take the ice cream out of the freezer and let it sit at room temperature for a few minutes to soften slightly before scooping

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