Protein-Packed Greek Yogurt Ice Cream

(No churn, ~20g protein per serving)

Ingredients (makes ~4 servings)

• 2 cups plain, nonfat Greek yogurt (40g protein total)

• 1 scoop vanilla or chocolate whey/casein blend protein powder (~20–25g protein)

• 2 tbsp nut butter (peanut, almond, or cashew — for creaminess + healthy fats)

• 2–3 tbsp pure maple syrup or honey (optional — adjust for sweetness)

• 1 tsp vanilla extract

• Pinch of sea salt

Optional mix-ins: chopped dark chocolate (85%+), berries, crushed nuts

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Instructions

1. Mix — In a large bowl, whisk together yogurt, protein powder, nut butter, sweetener (if using), vanilla extract, and salt until completely smooth.

2. Freeze — Pour mixture into a freezer-safe container. Cover and freeze for about 2–3 hours, stirring every 30–45 minutes to break up ice crystals.

3. Serve — Scoop into bowls, top with berries, nuts, or a drizzle of dark chocolate if desired.

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Macros (per serving, w/ whey & peanut butter)

Calories: ~200

Protein: ~20g

Carbs: ~10–12g (depending on sweetener choice)

Fat: ~7g

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Pro tips:

• Use casein protein or a whey/casein blend for a creamier texture (casein thickens).

• If you have an ice cream maker, churn for 15–20 minutes instead of the stir-freeze method for a smoother result.

• For a lactose-free version, use lactose-free Greek yogurt or coconut yogurt + plant-based protein powder (note: lower protein count).

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