I love desserts, especially ice cream, but traditional ice cream in stores is usually loaded with sugar, cream, and artificial flavors, and it can leave me feeling heavy and guilty afterward. That’s why I’ve fallen in love with Protein Raspberry Ice Cream—it’s creamy, fruity, and indulgent without being overly sweet or unhealthy. Plus, it gives you a boost of protein, which is perfect for staying full and energized after a workout or just as a satisfying snack.

I have tried a lot of homemade ice cream recipes, but I use frozen raspberries for the best texture and flavor. Always make sure the raspberries are fully frozen; this makes the ice cream thick, creamy, and scoopable without using heavy cream or an ice cream machine. I also use Greek yogurt as my base because it adds creaminess and protein while keeping it light.

You can serve this ice cream on its own, some fresh berries on top, also with a drizzle of dark chocolate or a sprinkle of granola for added texture. It’s flexible enough to dress up for a fancy dessert plate or keep simple for a quick, healthy treat at home.

Its Perfect For:

• Post-workout snack: Provides protein to help muscles recover
• Hot summer days: Refreshing and naturally sweet
• Kids’ treat: Healthy alternative to sugary ice creams
• Low-sugar diet: Uses natural sweeteners like honey or maple syrup
• Quick dessert: Ready in minutes with simple prep

Ingredients

• 2 cups frozen raspberries
• 1 cup unsweetened Greek yogurt
• 1/2 cup unsweetened almond milk (or milk of choice)
• 2 scoops vanilla or unflavored whey protein powder
• 2–3 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon pure vanilla extract
• Pinch of salt

Kitchen Equipment You’ll Need

• High-speed blender or food processor
• Freezer-safe container with lid
• Measuring cups and spoons
• Spatula
• Ice cream scooper or spoon
• Mixing bowl

How to Make Protein Raspberry Ice Cream?

Step 1

Prepare ingredients: Make sure your raspberries are fully frozen. If your protein powder is flavored, consider balancing sweetness with honey or maple syrup accordingly. Measure all ingredients so the blending process is smooth and continuous.

Step 2

Blend base mixture: In a high-speed blender or food processor, combine frozen raspberries, Greek yogurt, almond milk, protein powder, honey, vanilla extract, and a pinch of salt. Blend on high until smooth and creamy, scraping down the sides as necessary to ensure all ingredients are fully incorporated.

Step 3

Taste and adjust sweetness: Pause to taste the mixture. If you prefer it sweeter, add a little more honey or maple syrup, blending briefly again. The goal is a smooth, creamy base with the natural tang of raspberries shining through.

Step 4

Freeze for texture: Pour the mixture into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 3–4 hours, or until firm enough to scoop. For a softer, more scoopable texture, you can freeze for 2–3 hours and stir once halfway through.

Step 5

Serve: Remove from freezer about 5–10 minutes before serving to soften slightly. Scoop into bowls or cones and enjoy a creamy, protein-packed raspberry treat. Optional: top with fresh raspberries or a drizzle of honey for extra flavor and presentation.

Tips for Making Perfect Protein Raspberry Ice Cream

• Use fully frozen raspberries: This ensures your ice cream is thick and creamy. Partially thawed berries can make it watery.
• Greek yogurt is key: It adds natural creaminess and protein. Full-fat or low-fat both work depending on your preference.
• Blend thoroughly: Stop halfway to scrape the sides of the blender. This avoids chunks of unmixed ingredients.
• Adjust sweetness carefully: Start with 2 tablespoons of honey. Taste after blending and add more if needed.
• Freeze in small batches: Smaller containers freeze faster and make scooping easier.
• Let it soften before serving: Leave ice cream out 5–10 minutes for easier scoops.
• Optional mix-ins: Add dark chocolate chips, crushed nuts, or coconut flakes just before serving for extra flavor and texture.

Optional Ingredients

• Coconut flakes for texture
• Chia seeds for fiber
• Almond butter for richness
• Lemon zest for a tangy twist
• Stevia or monk fruit for lower sugar
• Mini dark chocolate chips for a treat

How to Serve Protein Raspberry Ice Cream?

I like serving this ice cream straight from the freezer for a refreshing treat. Scooping it into small bowls and adding fresh raspberries on top makes it look like a dessert from a café. The natural pink color of the raspberries is beautiful and appetizing, so even a simple serving looks special. You can also sprinkle a little granola or crushed nuts to add texture and a bit of crunch with every bite.

I sometimes layer the ice cream with granola, fresh berries, or even a drizzle of dark chocolate or nut butter for extra flavor. This works perfectly for a breakfast-style dessert or a healthy snack during the day. The creamy texture pairs beautifully with crunchy toppings, giving every bite a satisfying mix of smooth and crisp.

I also love making small dessert cups for guests. You can drizzle a little honey, add chocolate shavings, or even top with a few seeds or edible flowers. These small touches make it fun for kids or adults and show that healthy treats don’t have to be boring or plain. You can get creative depending on the occasion—think pink-and-red colors for Valentine’s Day, or layered with chia pudding for a brunch-style treat.

Is Protein Raspberry Ice Cream Healthy?

Yes! It’s made with natural ingredients like Greek yogurt and frozen raspberries, which are full of protein, fiber, and antioxidants. Unlike traditional ice cream, it avoids heavy sugar and cream, keeping it light and nutritious.

It’s a smart option for anyone wanting a sweet treat without overloading on calories or processed ingredients. It supports your fitness goals while still satisfying cravings.

Variations and Substitutions

• Chocolate Raspberry: Add 1–2 tablespoons of cocoa powder to the blend. Rich, chocolaty, and still fruity.
• Peanut Butter Raspberry: Blend in 2 tablespoons of peanut butter. Adds creaminess and nutty flavor.
• Vegan Version: Use plant-based yogurt and protein powder. Sweeten with maple syrup for a fully vegan treat.
• Berry Mix: Combine raspberries with blueberries or strawberries. Offers more complex fruity flavors.
• Lemon Raspberry: Add 1 teaspoon lemon zest. Makes the ice cream tangy and refreshing.
• Mint Raspberry: Blend in a few fresh mint leaves. Gives a subtle, refreshing herbal twist.
• Protein Boost: Add an extra scoop of protein powder. Great for post-workout refueling.
• Creamy Coconut: Replace half the yogurt with coconut cream. Extra creamy and tropical-tasting.

How to Store, How to Reheat

Store the ice cream in a tightly sealed freezer-safe container to prevent ice crystals from forming. Keep it in the coldest part of your freezer, ideally not in the door. It will stay fresh for up to 2 weeks.

When you want to serve, take the ice cream out 5–10 minutes before scooping. You don’t need to reheat, just let it soften slightly. Stir gently if it’s too firm or icy to get the perfect creamy texture. Avoid microwaving, as it can melt unevenly and ruin the texture.

Frequently Asked Questions About Protein Raspberry Ice Cream

Can I use fresh raspberries instead of frozen?
Yes, but fresh raspberries must be frozen first to get the right creamy texture. If you blend them fresh, the ice cream may turn watery and not scoop properly. Freezing preserves the thick consistency you want for a proper ice cream feel, which is especially important if you plan to layer it with toppings.

Do I need an ice cream machine to make this recipe?
No, this recipe works perfectly without an ice cream machine. A high-speed blender or food processor plus a freezer is all you need. You’ll still get a smooth, creamy texture that tastes indulgent, and it’s much faster and simpler for a healthy snack.

How long can I store it in the freezer?
It will stay fresh for up to 2 weeks in a tightly sealed container. After that, ice crystals may form, and the texture may become icy rather than creamy. For the best experience, try to enjoy it within the first week.

Can I make it sugar-free?
Absolutely! You can replace honey or maple syrup with stevia, monk fruit, or another natural sweetener. Taste after blending and adjust sweetness gradually, because some sweeteners are much stronger than others. You can also combine a small amount of natural sweetener with a ripe banana for extra creaminess.

Protein Raspberry Ice Cream Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Freezing Time

4

hours

Discover a healthy and creamy Protein Raspberry Ice Cream recipe! Easy to make, packed with protein, naturally sweet, and perfect for post-workout snacks or guilt-free desserts.

Ingredients

• 2 cups frozen raspberries

• 1 cup unsweetened Greek yogurt

• 1/2 cup unsweetened almond milk (or milk of choice)

• 2 scoops vanilla or unflavored whey protein powder

• 2–3 tablespoons honey or maple syrup (adjust to taste)

• 1 teaspoon pure vanilla extract

• Pinch of salt

Directions

• Prepare ingredients: Make sure your raspberries are fully frozen. If your protein powder is flavored, consider balancing sweetness with honey or maple syrup accordingly. Measure all ingredients so the blending process is smooth and continuous.
• Blend base mixture: In a high-speed blender or food processor, combine frozen raspberries, Greek yogurt, almond milk, protein powder, honey, vanilla extract, and a pinch of salt. Blend on high until smooth and creamy, scraping down the sides as necessary to ensure all ingredients are fully incorporated.
• Taste and adjust sweetness: Pause to taste the mixture. If you prefer it sweeter, add a little more honey or maple syrup, blending briefly again. The goal is a smooth, creamy base with the natural tang of raspberries shining through.
• Freeze for texture: Pour the mixture into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 3–4 hours, or until firm enough to scoop. For a softer, more scoopable texture, you can freeze for 2–3 hours and stir once halfway through.
• Serve: Remove from freezer about 5–10 minutes before serving to soften slightly. Scoop into bowls or cones and enjoy a creamy, protein-packed raspberry treat. Optional: top with fresh raspberries or a drizzle of honey for extra flavor and presentation.