I like a simple, quick dessert that doesn’t take hours to make, but what I love about this protein banana ice cream is how naturally sweet and creamy it becomes just from ripe bananas and yogurt. In every spoonful, there’s a soft, smooth texture that feels indulgent and satisfying, and the added protein makes it feel like a snack and dessert in one. It’s perfect when you want something refreshing yet filling.

If you are looking for a sweet, creamy treat that is both delicious and healthy, Protein Banana Ice Cream is exactly what you need. This frozen dessert is perfect for anyone who loves the taste of ice cream but wants a nutritious alternative without all the added sugar and fat. Made with ripe bananas, Greek yogurt, and protein powder, it’s naturally sweet, creamy, and satisfying. The best part is that it’s easy to make, requires just a few ingredients, and can be customized with your favorite flavors and toppings.

I have tried so many frozen desserts that end up too icy or too sweet, and I use a combination of ripe bananas, creamy Greek yogurt, and protein powder to make this ice cream every time. Always make sure the bananas are fully frozen before blending, as this is the key to getting that soft-serve texture without using any ice cream machines or extra sugar.

You can serve this ice cream as a healthy dessert after dinner, a post-workout snack, or a sweet breakfast treat. Some people love adding fresh berries, granola, or coconut flakes on top. Also with a drizzle of peanut butter or dark chocolate chips, it becomes a decadent, yet guilt-free indulgence.

It’s Perfect For:

• A healthy dessert alternative after a heavy meal
• A post-workout protein boost
• Breakfast on a hot summer morning
• Kids’ lunchbox treat without added sugar
• Anyone looking for a vegan or low-sugar frozen dessert

Ingredients

• 3 ripe bananas, peeled and sliced
• 1/2 cup Greek yogurt (plain or vanilla)
• 1 scoop vanilla or chocolate protein powder
• 1–2 tablespoons milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• Optional toppings: dark chocolate chips, chopped nuts, or a drizzle of peanut butter

Kitchen Equipment You’ll Need

• High-speed blender or food processor
• Baking sheet
• Parchment paper
• Mixing spoon
• Airtight container for freezing
• Measuring cups and spoons
• Spatula for scraping the blender

How to Make Protein Banana Ice Cream

Step 1

Prepare the bananas: Slice the ripe bananas into thin rounds and place them in a single layer on a parchment-lined baking sheet. Freeze for at least 2 hours until the slices are fully frozen and firm. This ensures the ice cream will have a smooth, creamy texture without ice crystals.

Step 2

Blend the base: Place the frozen banana slices in a high-speed blender or food processor. Add the Greek yogurt, protein powder, and vanilla extract. Start blending slowly, then gradually increase speed. Pause occasionally to scrape down the sides and ensure all the frozen banana pieces are fully incorporated.

Step 3

Adjust the texture: If the mixture is too thick or stiff, add milk 1 tablespoon at a time until it reaches a creamy, soft-serve consistency. Continue blending until the ice cream is smooth, thick, and fluffy. Taste and adjust sweetness if desired.

Step 4

Freeze for firmness: Transfer the banana-protein mixture to an airtight container. Smooth the top with a spatula and freeze for another 30–60 minutes if you prefer a firmer ice cream.

Step 5

Serve and garnish: Scoop into bowls or cones. Add optional toppings like chocolate chips, nuts, or a drizzle of nut butter for extra flavor and texture. Serve immediately for a soft-serve style treat, or let it sit a few more minutes at room temperature for easier scooping.

Tips for best Protein Banana Ice Cream

• Use ripe bananas only. They are naturally sweet, which reduces the need for extra sugar. Overripe bananas work best for creamy texture.
• Freeze the bananas in slices. This allows the blender to process them smoothly without chunks or ice crystals.
• Add milk gradually. This helps achieve a soft-serve consistency without making the mixture too watery.
• Blend in intervals. Pulse the blender, scrape the sides, and repeat for a smoother texture.
• Taste before freezing. Adjust vanilla or sweetness to your preference so every batch is perfect.
• Use protein powder you like. Vanilla or chocolate flavors work best, but try your favorite brand for consistency.
• Store in a shallow container. This allows easier scooping and faster freezing if you want firmer ice cream.

Optional Ingredients

• Chia seeds for extra fiber and omega-3
• Almond or peanut butter for a nutty flavor
• Cocoa powder for a chocolate twist
• Coconut flakes for texture and flavor
• Cinnamon or nutmeg for subtle spice
• Honey or maple syrup for extra sweetness if needed

How to Serve Protein Banana Ice Cream

I like serving this ice cream immediately after making it while it’s soft-serve style, so the texture is perfectly creamy and smooth. I often scoop it into small bowls or dessert glasses, then add a drizzle of natural peanut butter or a few chocolate chips on top. This creates a visually appealing presentation and adds layers of flavor that make every bite enjoyable.

I also serve it in layers for a parfait-style dessert. I start with a spoonful of ice cream, then add some fresh berries or granola, followed by another layer of ice cream. This method makes it fun to eat and perfect for entertaining, plus the extra toppings provide texture and variety with every bite.

I sometimes serve it in cones or cups for kids’ snacks or post-workout treats. Adding a sprinkle of chopped nuts, shredded coconut, or even a small cookie on top turns it into a more indulgent experience. Guests or family members always appreciate the little touches, and it feels special without being overly sweet or unhealthy.

Is Protein Banana Ice Cream Healthy?

Yes, protein banana ice cream is a healthy alternative to traditional ice cream. It uses natural sweetness from bananas instead of refined sugar, and the protein powder adds a nutritional boost that helps keep you full.

It’s low in fat if you use Greek yogurt and can be made dairy-free with plant-based yogurt. The combination of fruit, protein, and optional healthy toppings makes it a nutrient-rich dessert that fits well into balanced diets.

Variations and Substitutions

• Chocolate Banana Ice Cream: Add 2 tablespoons cocoa powder while blending. This gives a chocolate flavor without adding sugar. Top with chocolate chips.
• Peanut Butter Banana Ice Cream: Add 2 tablespoons natural peanut butter to the blender. Swirl more on top for extra indulgence.
• Berry Banana Ice Cream: Blend in 1/2 cup frozen strawberries or blueberries. This adds color and antioxidants.
• Coconut Banana Ice Cream: Use coconut yogurt and sprinkle toasted coconut flakes on top for a tropical twist.
• Mocha Banana Ice Cream: Add 1 teaspoon instant coffee granules to the mixture. Blend well for a subtle coffee flavor.
• Vanilla Cinnamon Banana Ice Cream: Add 1/2 teaspoon cinnamon and 1 teaspoon vanilla extract. This gives a warm, cozy flavor.
• Almond Joy Banana Ice Cream: Add almond extract and mix in chocolate chips with shredded coconut. Deliciously sweet and nutty.
• Protein-Packed Banana Ice Cream: Add a second scoop of protein powder for a higher protein dessert. Adjust milk to keep creamy consistency.

How to Store, How to Reheat

Store leftover ice cream in an airtight container in the freezer. It’s best to consume within 1–2 weeks for optimal taste and texture. Avoid repeated thawing and refreezing to maintain creaminess.

To enjoy after storing, let it sit at room temperature for 5–10 minutes before scooping. This softens the ice cream slightly and makes it easier to serve. You can also pulse in a blender for a few seconds to restore soft-serve texture if it has hardened.

Frequently Asked Questions About Protein Banana Ice Cream

Can I make this without protein powder?
Yes, you can skip the protein powder entirely, and the ice cream will still be creamy and naturally sweet. It just won’t provide as much protein, but you can still enjoy a healthy frozen treat. Adding a spoonful of Greek yogurt helps boost protein naturally.

Can I use store-bought frozen bananas instead of fresh?
Absolutely! Make sure they are fully frozen and cut into smaller pieces if they aren’t already. Smaller chunks blend more easily and help achieve a smooth, creamy ice cream texture.

How long does it take to freeze and serve?
Bananas need at least 2–3 hours in the freezer before blending. After blending, you can serve immediately as soft-serve, or freeze for another 30–60 minutes if you want firmer scoops that hold shape better.

Can I make it dairy-free or vegan?
Yes! Use plant-based yogurt like coconut, almond, or soy yogurt, and replace milk with any plant-based alternative. The taste and texture remain creamy, and you can still enjoy the ice cream without dairy.

Protein Banana Ice Cream Recipe

Recipe by Maria MeyerCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Freezing time

3

hours

Enjoy creamy, healthy Protein Banana Ice Cream made with ripe bananas, Greek yogurt, and protein powder. Easy, nutritious, and perfect for dessert or a post-workout treat!

Ingredients

• 3 ripe bananas, peeled and sliced

• 1/2 cup Greek yogurt (plain or vanilla)

• 1 scoop vanilla or chocolate protein powder

• 1–2 tablespoons milk (dairy or plant-based)

• 1 teaspoon vanilla extract

• Optional toppings: dark chocolate chips, chopped nuts, or a drizzle of peanut butter

Directions

• Prepare the bananas: Slice the ripe bananas into thin rounds and place them in a single layer on a parchment-lined baking sheet. Freeze for at least 2 hours until the slices are fully frozen and firm. This ensures the ice cream will have a smooth, creamy texture without ice crystals.
• Blend the base: Place the frozen banana slices in a high-speed blender or food processor. Add the Greek yogurt, protein powder, and vanilla extract. Start blending slowly, then gradually increase speed. Pause occasionally to scrape down the sides and ensure all the frozen banana pieces are fully incorporated.
• Adjust the texture: If the mixture is too thick or stiff, add milk 1 tablespoon at a time until it reaches a creamy, soft-serve consistency. Continue blending until the ice cream is smooth, thick, and fluffy. Taste and adjust sweetness if desired.
• Freeze for firmness: Transfer the banana-protein mixture to an airtight container. Smooth the top with a spatula and freeze for another 30–60 minutes if you prefer a firmer ice cream.
• Serve and garnish: Scoop into bowls or cones. Add optional toppings like chocolate chips, nuts, or a drizzle of nut butter for extra flavor and texture. Serve immediately for a soft-serve style treat, or let it sit a few more minutes at room temperature for easier scooping.