I love desserts that feel comforting but still fit into a healthy lifestyle, and this Protein Cinnamon Ice Cream does exactly that. It’s smooth, lightly sweet, and filled with warm cinnamon flavor that feels cozy in every bite. This is the kind of dessert I make when I want something indulgent but still nourishing, especially in the evening when cravings hit and I don’t want anything too heavy.

I like classic ice cream, but sugar-loaded versions in stores are often too sweet, too fatty, and full of ingredients I can’t even pronounce. With this recipe, I know exactly what goes in it, and I can adjust everything to my taste. The cinnamon gives natural warmth and depth, the protein keeps me full, and the texture is creamy without needing an ice cream machine.

I have tried many healthy ice creams over the years, and this one stays in my regular rotation. I use simple ingredients, good-quality protein powder, and natural sweeteners always. It’s quick to prepare, easy to customize, and perfect for anyone who wants dessert without regret.

You can serve this ice cream on its own, with some crushed nuts, also with fresh fruit or a light drizzle of honey for extra comfort and beauty in the bowl.

It’s Perfect For:

• Weight-conscious eaters- A sweet treat that fits into balanced eating without feeling restrictive.
• Busy women- Quick prep with no machine needed.
• Fitness lovers- Great post-workout dessert.
• Cozy dessert lovers- Warm cinnamon flavor feels comforting.
• Families wanting healthier sweets- Simple ingredients you can trust.

Ingredients

• 1 ½ cups unsweetened almond milk (or milk of choice)
• 1 scoop vanilla protein powder
• 1 teaspoon ground cinnamon
• 2 tablespoons honey, maple syrup, or preferred sweetener (adjust to taste)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon Greek yogurt (optional, for extra creaminess)

Kitchen Equipment You’ll Need

• Blender or food processor
• Mixing bowl
• Measuring cups and spoons
• Shallow freezer-safe container
• Fork or whisk for stirring
• Ice cream scoop

How to Make Protein Cinnamon Ice Cream

Step 1

Prepare the base: In a medium mixing bowl or blender, add the almond milk, protein powder, cinnamon, sweetener, vanilla extract, and a small pinch of salt. If using Greek yogurt, add it at this stage as well. Blend or whisk thoroughly until the mixture is completely smooth, making sure the protein powder is fully dissolved with no lumps remaining. Take a moment to taste and adjust sweetness or cinnamon if needed—cinnamon flavor will mellow slightly once frozen.

Step 2

Chill the mixture: For best results, place the mixture in the refrigerator for about 20–30 minutes before freezing. This helps the flavors meld together and ensures a smoother texture once frozen.

Step 3

Freeze the ice cream: Pour the chilled mixture into a shallow freezer-safe container. Place it in the freezer uncovered for the first 45 minutes. This allows the top layer to begin setting evenly.

Step 4

Stir for creaminess: After 45 minutes, remove the container from the freezer and stir the mixture vigorously with a fork or whisk, breaking up any ice crystals forming around the edges. Return it to the freezer. Repeat this stirring process every 30–45 minutes for about 2–3 hours. This step is key for achieving a creamy, scoopable texture without an ice cream machine.

Step 5

Final freeze and serve: Once the ice cream reaches a thick, creamy consistency, let it freeze for an additional 30 minutes to firm up. Before serving, let it sit at room temperature for 5 minutes to soften slightly. Scoop into bowls and enjoy immediately.

Tips for the Best Protein Cinnamon Ice Cream

• Choose the right protein powder
  Use a smooth vanilla protein powder.
  Avoid gritty or overly sweet ones.
  Good quality makes a big difference.
• Blend really well
  Blend longer than you think you need.
  This removes protein clumps.
  It helps the ice cream freeze evenly.
• Chill the mixture before freezing
  Let the mixture rest in the fridge first.
  Cold base freezes smoother.
  This step improves texture a lot.
• Stir while freezing
  Stir every 30–45 minutes.
  This breaks ice crystals.
  Creaminess comes from patience.
• Don’t overdo cinnamon
  Cinnamon gets stronger as it freezes.
  Start light and taste first.
  You can always add more later.
• Sweeten gradually
  Protein powders vary in sweetness.
  Add sweetener little by little.
  Taste before freezing every time.
• Let it soften before serving
  Frozen protein ice cream gets firm.
  Rest it for 5 minutes on the counter.
  Scooping becomes easy and smooth.

Optional Ingredients

• Greek yogurt for extra creaminess
• Chia seeds for fiber
• Collagen powder for skin support
• Nut butter for richness
• Coconut milk for dairy-free creaminess
• A pinch of nutmeg for warmth

How to Serve Protein Cinnamon Ice Cream

I love serving this Protein Cinnamon Ice Cream slightly softened, straight from the freezer, in a small bowl or dessert glass. I usually let it sit for about five minutes so the texture becomes smooth and scoopable. This small step makes the ice cream feel more luxurious and closer to traditional ice cream.

I also enjoy dressing it up depending on my mood. On cozy days, I sprinkle a little extra cinnamon or nutmeg on top and add a drizzle of honey or maple syrup. When I want contrast, I add fresh fruit like apple slices, banana, or berries to balance the creamy texture with something fresh.

I often serve this ice cream as a healthy dessert after dinner, but I also enjoy it as a mid-day snack or post-workout treat. Sometimes I pair it with baked oats, protein cookies, or even a warm cinnamon muffin to create a comforting and satisfying plate that still feels light.

Is Protein Cinnamon Ice Cream Healthy?

Yes, this ice cream can be a healthy choice when made with quality ingredients and enjoyed in balanced portions. It contains protein to help keep you full, less sugar than traditional ice cream, and no artificial fillers when homemade.

Because it’s homemade, you control everything. You can adjust sweetness, choose dairy-free options, and avoid unnecessary additives. That makes it a smart dessert option that supports both wellness and enjoyment.

Variations and Substitutions

• Dairy-Free Version
  Use coconut or almond milk.
  Skip yogurt or use coconut yogurt.
  Creamy and fully plant-based.
• Low-Carb Version
  Use a low-carb protein powder.
  Sweeten with stevia or monk fruit.
  Perfect for sugar-conscious diets.
• Extra Creamy Version
  Add a tablespoon of nut butter.
  Use oat or cashew milk.
  Richer mouthfeel without heavy cream.
• High-Fiber Version
  Add chia or flax seeds.
  Helps digestion and fullness.
  Still smooth when blended well.
• Vanilla Cinnamon Swirl
  Reduce cinnamon slightly.
  Add extra vanilla extract.
  Milder, dessert-style flavor.
• Spiced Autumn Version
  Add nutmeg and clove.
  Perfect for fall cravings.
  Tastes like cozy holidays.
• Chocolate Cinnamon Version
  Add cocoa powder.
  Rich and dessert-like.
  Great for chocolate lovers.
• Kid-Friendly Version
  Use mild cinnamon.
  Sweeten slightly more.
  Soft, familiar flavor kids enjoy.

How to Store and How to Reheat

Store Protein Cinnamon Ice Cream in an airtight, freezer-safe container. Press parchment paper directly on the surface before sealing to prevent ice crystals. It stays fresh for up to one week, with best texture in the first three days.

This ice cream doesn’t need reheating, but it does need softening. Let it sit at room temperature for 5–10 minutes before scooping. Stir gently if needed to restore creaminess before serving. Avoid microwave heating as it can ruin the texture.

Frequently Asked Questions About Protein Cinnamon Ice Cream

Can I make Protein Cinnamon Ice Cream without protein powder?
Yes, you can.
Use Greek yogurt or blended cottage cheese instead.
It will still be creamy but less high in protein.

Why does my protein ice cream freeze very hard?
Protein-based ice cream freezes firmer than regular ice cream.
This is completely normal.
Let it sit at room temperature before scooping.

What type of protein powder works best?
Vanilla protein powder works best.
Choose one that blends smoothly.
Avoid gritty or chalky brands.

Can I make this recipe dairy-free?
Yes, very easily.
Use almond, oat, or coconut milk.
Skip yogurt or use plant-based yogurt.

Protein Cinnamon Ice Cream Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Freezing Time

3

hours

This Protein Cinnamon Ice Cream is smooth, lightly spiced, and naturally sweet, making it perfect as a high-protein dessert or post-workout treat.

Ingredients

• 1 ½ cups unsweetened almond milk (or milk of choice)

• 1 scoop vanilla protein powder

• 1 teaspoon ground cinnamon

• 2 tablespoons honey, maple syrup, or preferred sweetener (adjust to taste)

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 tablespoon Greek yogurt (optional, for extra creaminess)

Directions

• Prepare the base: In a medium mixing bowl or blender, add the almond milk, protein powder, cinnamon, sweetener, vanilla extract, and a small pinch of salt. If using Greek yogurt, add it at this stage as well. Blend or whisk thoroughly until the mixture is completely smooth, making sure the protein powder is fully dissolved with no lumps remaining. Take a moment to taste and adjust sweetness or cinnamon if needed—cinnamon flavor will mellow slightly once frozen.
• Chill the mixture: For best results, place the mixture in the refrigerator for about 20–30 minutes before freezing. This helps the flavors meld together and ensures a smoother texture once frozen.
• Freeze the ice cream: Pour the chilled mixture into a shallow freezer-safe container. Place it in the freezer uncovered for the first 45 minutes. This allows the top layer to begin setting evenly.
• Stir for creaminess: After 45 minutes, remove the container from the freezer and stir the mixture vigorously with a fork or whisk, breaking up any ice crystals forming around the edges. Return it to the freezer. Repeat this stirring process every 30–45 minutes for about 2–3 hours. This step is key for achieving a creamy, scoopable texture without an ice cream machine.
• Final freeze and serve: Once the ice cream reaches a thick, creamy consistency, let it freeze for an additional 30 minutes to firm up. Before serving, let it sit at room temperature for 5 minutes to soften slightly. Scoop into bowls and enjoy immediately.