I just finished whipping up a batch of this Will Tennyson Protein Ice Cream Recipe, and I had to share the recipe immediately.

It’s the perfect guilt-free treat that actually tastes incredible and satisfies my sweet tooth without derailing my fitness goals.

I was skeptical at first, but the texture is so creamy and rich, it’s hard to believe it’s packed with protein.

This has become my go-to dessert for a post-workout refuel or a late-night craving. It’s surprisingly easy to make, and I think you’ll be just as obsessed as I am once you try it.

Ingredients

This recipe combines a few key ingredients to create that perfect ice cream texture while keeping it healthy. Here’s a breakdown of what you’ll need and some tips for each one.

20g Protein Powder: Choose a flavor you love, like vanilla or chocolate. A whey-casein blend often works best for a creamier texture, but any protein powder will do the job.
1.5g Xanthan Gum: This is the magic ingredient for thickness. A little goes a long way in preventing ice crystals and creating a smooth, creamy consistency.
6g Coconut Flour: This low-carb flour alternative helps to thicken the ice cream and adds a very subtle, pleasant texture.
4g Sugar-free, Fat-free Jell-O Powder: This adds a hint of flavor and sweetness without any extra calories. Vanilla or cheesecake flavors work great.
150g Unsweetened Cashew Milk: I find cashew milk makes it extra creamy, but unsweetened almond milk or any other plant-based milk works well too.
1 cup Ice: Use crushed or small cubed ice for easier blending and a faster route to that frozen consistency.
5g Unsweetened Cocoa Powder: For that rich, chocolatey flavor. Use a quality brand for the best taste.
Water: You’ll add a little water as needed to get the perfect consistency during blending.

Note: The listed ingredients yield a single, generous serving.

Variations

One of the great things about this recipe is its flexibility. You can easily tweak it to suit your preferences.

Dairy-Free/Vegan: This recipe is already mostly dairy-free. Just ensure you use a plant-based protein powder (like soy, pea, or brown rice protein) to make it fully vegan.
Flavor-Enhancing Add-ins: Get creative! Stir in a tablespoon of peanut butter powder, a dash of peppermint extract for a mint-chip vibe, or a teaspoon of instant espresso powder to deepen the chocolate flavor.
Mix-ins: After blending, you can fold in sugar-free chocolate chips, crushed-up protein cookies, chopped nuts, or fresh berries for added texture and flavor.

Cooking Time

Prep Time: 5 minutes
Cooking Time: 5 minutes (Blending)
Total Time: 10 minutes (plus freezing time if not eating immediately)

Equipment You Need

High-Speed Blender: A powerful blender is essential to crush the ice properly and whip everything into a smooth, creamy texture.
Mixing Bowl: You’ll need a bowl to initially combine your dry ingredients.
Spatula: Helps to scrape down the sides of the blender to ensure everything is well combined.
Freezer-Safe Container: If you plan on making it ahead or storing leftovers, you’ll need a good container with a lid.

How to Make Will Tennyson Protein Ice Cream?

This recipe is incredibly simple and comes together in just a few minutes with the help of a good blender. The process involves combining the dry ingredients, blending them with the wet ingredients and ice, and then freezing to your desired consistency.

Step 1: Combine the Dry Ingredients

First, gather all your dry ingredients. In a small bowl, combine the protein powder, xanthan gum, coconut flour, and the sugar-free Jell-O powder. Give them a quick stir with a whisk or a fork. This step ensures that all the powders are evenly distributed before you add the liquid, which helps prevent any clumping during the blending process.

Step 2: Blend Everything Together

Now, it’s time to create the ice cream base. Transfer your mixed dry ingredients into a high-speed blender. Add the unsweetened cashew milk and the cup of ice. Begin blending on a low speed to break up the ice, then gradually increase to high speed. You may need to add a splash of cold water to help things move along and reach a smooth, thick consistency, similar to a very thick milkshake or soft-serve ice cream.

Step 3: Add the Final Flavor

Once you have a smooth base, add the unsweetened cocoa powder to the blender. Blend again until the cocoa is fully incorporated and the mixture is a uniform chocolate color. Be sure to scrape down the sides of the blender with a spatula to make sure all the powder is mixed in properly. Give it one final blend to ensure everything is perfectly combined.

Step 4: Serve or Freeze

At this point, you can enjoy your protein ice cream immediately for a soft-serve style treat. Pour it into a bowl and dig in! If you prefer a firmer, more scoopable ice cream, transfer the mixture into a freezer-safe container. Smooth the top with a spatula, cover it, and place it in the freezer for at least 1-2 hours, or until it reaches your desired firmness.

Additional Tips for Making this Recipe Better

After making this recipe many times, I’ve discovered a few things that can take it from good to great.

I always start with less liquid (milk/water) than I think I need. You can always add more, but you can’t take it out. This helps me get that super-thick consistency.
Don’t skip the xanthan gum! I tried it once without, and the result was much icier and less creamy. It’s a game-changer for the texture.
If your blender is struggling, try adding the ice in a few smaller batches instead of all at once.
I find that letting the finished ice cream sit in the freezer for just 30 minutes is the sweet spot. It gets firm enough to feel like real ice cream but is still easy to scoop.

How to Serve Will Tennyson Protein Ice Cream?

You can enjoy this protein ice cream straight from the blender, but a little presentation makes it feel like an even more special treat. Scoop it into a chilled bowl to help it stay frozen longer. For toppings, think about a drizzle of sugar-free chocolate or caramel syrup, a sprinkle of cacao nibs for crunch, or a few fresh raspberries for a pop of color and tartness. A dollop of light whipped cream can also make it feel extra decadent.

Nutritional Information

Here is a general nutritional overview for one serving of this protein ice cream.

Calories: 150-200 kcal
Protein: 25g
Carbohydrates: 10g
Fat: 4g

Make Ahead and Storage

This recipe is perfect for a quick treat, but it can also be made in advance. Proper storage is key to maintaining its texture.

Storing

To store leftovers, place the ice cream in an airtight, freezer-safe container. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream before putting on the lid. This helps prevent ice crystals from forming and keeps it tasting fresh.

Freezing

The ice cream can be stored in the freezer for up to two weeks, although it’s best enjoyed within the first few days for optimal texture. When you’re ready to eat it, you may need to let it sit on the counter for 5-10 minutes to soften up enough to scoop easily.

Reheating

This is a frozen treat, so no reheating is necessary. Simply allow it to thaw at room temperature for a few minutes before serving if it’s too firm straight from the freezer.

Why You’ll Love This Recipe?

There are so many reasons to get excited about this protein-packed dessert. Here are a few things that make it a standout recipe.

Incredibly High in Protein: It’s a dessert that helps you hit your protein goals. This makes it a perfect post-workout snack or a smart way to satisfy cravings.
Quick and Easy: With only a few ingredients and a blender, you can whip this up in under 10 minutes. It’s the ultimate solution for a fast and healthy treat.
Completely Customizable: You can easily change the flavor by using different protein powders, extracts, and mix-ins. The possibilities are endless, so you’ll never get bored.
Guilt-Free Indulgence: This recipe is low in calories, sugar, and fat, but high in flavor and satisfaction. It tastes like a decadent dessert without any of the guilt.