Vegan Protein Ice Cream

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2016-03-14 18.26.04

VEGAN NICE CREAM!  It doesn’t have to be vegan…it totally depends on the protein powder you use.  Not all vegan powders are tasty; many taste chalky, so be sure you love the one you have.  Alternatively, use why, as it is the best tasting.  I have also used chocolate egg white protein powder.  I like the vegan chocolate brand by Thorne.  We also like Vega One.  If you are thinking…gosh, I don’t have xanthan gum, nor do I want to buy it, don’t worry.  It is added to thicken up the ice cream a bit, but it isn’t necessary. If you like your ice cream really solid, simply remove the ice cream after it’s done churning and place in a big bowl with a lid and stick in the freezer for 2 hours or so.  Have fun with the mix ins…you can totally change the flavor profile with your mix ins.

Vegan Protein Ice Cream

By March 15, 2016

2016-03-14 18.27.26

If you do not wish to use protein powder, you don't have to.  Just add a bit more cacao powder and do some mix ins.

  • Prep Time : 5 minutes
  • Cook Time : chill 20 minutes
  • Yield : 8
Nutrition facts : Calories: 168; Carbohydrate Content: 8g; Fat Content: 11g; Protein Content: 10g;


  1. Soak the cashews in the water for 6 hours to overnight. Drain and rinse.
  2. Place remaining ingredients into a large blender and process for two minutes or until completely smooth. Include add-in items here too.
  3. Pour into an ice cream maker and follow manufacturer’s directions. Ice cream should be firm within 20 minutes. Scoop into 8 small frozen bowls.
  4. Mix in ideas: mint extract, coconut, Lily's sugar-free chocolate chips, fresh raspberries, 10 coffee beans
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One Response to Vegan Protein Ice Cream

  1. Shauna

    Hi Erin,

    I’m not seeing the recipe here, but am excited to make it :) Did I miss something?

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