I developed these recipes after having gastric bypass surgery, when I was no longer able to tolerate sugar and needed to be on a high protein diet. I was thrilled to be able to have ice cream again, and it was actually healthy for me! In addition to those who have had weight loss surgery, anyone needing a diet low in sugar and high in protein can enjoy these recipes. They are excellent for diabetics. Those on a low carb diet can also enjoy them.
Tips for Making Sugar Free, High Protein Ice Cream
Blend ingredients gently in a blender before pouring into ice cream maker to make sure ingredients are fully mixed.
Add chocolate chips, nuts, or other hard ingredients five minutes before ice cream is finished freezing.
If any ingredients must be cooked or heated, cool completely before adding to ice cream maker. You can make an ice bath by filling a large bowl with water and ice and then submerging the pan or dish with the warm ingredients in the ice water.
Recipes
Almond Ice Cream
Ingredients:
12 ounces skim milk
1/8 cup slivered almonds
½ teaspoon almond extract
One scoop vanilla protein powder
Directions:
Combine skim milk, almond extract, and protein powder in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add slivered almonds.
Banana Ice Cream
Ingredients:
12 ounces skim milk
½ banana, sliced
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Blackberry Ice Cream
Ingredients:
12 ounces skim milk
½ cup blackberries
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Blueberry Ice Cream
Ingredients:
12 ounces skim milk
½ cup blueberries
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Butter Pecan Ice Cream
Ingredients:
12 ounces skim milk
1/8 cup brown sugar Splenda
½ cup chopped pecans
1 tablespoon butter
One scoop vanilla protein powder
Directions:
Combine milk, Splenda, butter, and protein powder in a small saucepan and heat, stirring constantly, until butter and Splenda are dissolved. Cool mixture in an ice bath. To make an ice bath, fill a large bowl with water and ice, and submerge the saucepan halfway. When mixture is cooled, pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add pecans.
Cappuccino Ice Cream
Ingredients:
12 ounces skim milk
1 tablespoon instant espresso coffee mix
1 teaspoon Splenda
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Cherry Cordial Ice Cream
Ingredients:
12 ounces skim milk
One packet sugar free vanilla instant breakfast
One scoop vanilla protein powder
¼ cup sugar free chocolate chips
½ cup maraschino cherries, chopped
Directions:
Combine skim milk, instant breakfast, and protein powder in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add chocolate chips and chopped maraschino cherries.
Chocolate Chip Ice Cream
Ingredients:
12 ounces skim milk
¼ cup sugar free chocolate chips
½ teaspoon vanilla extract
One scoop vanilla protein powder
Directions:
Combine all ingredients EXCEPT chocolate chips in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add chocolate chips.
Chocolate Malt Ice Cream
Ingredients:
12 ounces skim milk
One packet sugar free Chocolate Malt flavored instant breakfast
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Chunky Monkey
Ingredients:
12 ounces skim milk
½ banana, sliced
¼ cup sugar free chocolate chips
¼ cup chopped walnuts
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine milk, banana, Splenda and protein powder in blender and blend for 45 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add chocolate chips and walnuts.
Coconut Ice Cream
Ingredients:
12 ounces skim milk
½ tablespoon Splenda
¼ cup unsweetened shredded coconut
½ teaspoon coconut extract
One scoop vanilla protein powder
Directions:
Combine all ingredients EXCEPT shredded coconut in blender and blend 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add shredded coconut.
Classic Chocolate Ice Cream
Ingredients:
12 ounces skim milk
One packet sugar free chocolate instant breakfast
One scoop chocolate protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Classic Vanilla Ice Cream
Ingredients:
12 ounces skim milk
One packet sugar free vanilla instant breakfast
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Coffee Ice Cream
Ingredients:
8 ounces skim milk
½ cup cold coffee
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Ginger Ice Cream
Ingredients:
12 ounces skim milk
¼ cup fresh ginger, chopped
½ tablespoon Splenda
One scoop vanilla protein powder
Combine skim milk, chopped ginger, and Splenda in a small saucepan. Bring to a simmer, then cover and let rest for 20 minutes. Strain mixture and discard ginger pieces. Stir in protein powder and stir well. Pour into ice cream maker and freeze according to ice cream maker directions.
Green Tea Ice Cream
Ingredients:
12 ounces skim milk
One tea bag of green tea
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Heat milk in small saucepan, but do NOT bring to a boil. Stir in Splenda until it dissolves. Place tea bag in pan of milk and let it steep for eight minutes, then remove tea bag. Stir in protein powder and stir well. Cool mixture in an ice bath. To make an ice bath, fill a large bowl with water and ice, and submerge the saucepan halfway. When mixture is cooled, pour into ice cream maker and freeze according to ice cream maker directions.
Lemonade Ice Cream
Ingredients:
12 ounces skim milk
One packet lemonade Crystal Lite On The Go
One packet sugar free vanilla instant breakfast
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Marmalade Ice Cream
Ingredients:
12 ounces skim milk
¼ cup sugar free marmalade
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Mint Chocolate Chip Ice Cream
Ingredients:
12 ounces skim milk
½ teaspoon peppermint extract
¼ cup sugar free chocolate chips
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine all ingredients EXCEPT chocolate chips in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add chocolate chips.
Mocha Chocolate Chip Ice Cream
Ingredients:
12 ounces skim milk
One packet General Foods International On The Go Mocha
One scoop chocolate protein powder
¼ cup sugar free chocolate chips
Directions:
Combine all ingredients EXCEPT chocolate chips in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add chocolate chips.
Orange Creamsicle Ice Cream
Ingredients:
12 ounces skim milk
One packet orange Crystal Lite On The Go
One packet vanilla instant breakfast
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Peach Ice Cream
Ingredients:
12 ounces skim milk
½ cup diced peaches
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine ingredients in blender and blend for 45 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Pistachio Ice Cream
Ingredients:
12 ounces skim milk
½ cup pistachios, peeled and chopped
½ teaspoon almond extract
½ tablespoon Splenda
Once scoop vanilla protein powder
Directions:
Combine ingredients in blender and blend until nearly smooth. Pour into ice cream maker and freeze according to ice cream maker directions.
Pumpkin Ice Cream
Ingredients:
12 ounces skim milk
½ cup canned pumpkin (make sure no sugar added)
¼:
Combine ingredients in blender and blend until smooth. Pour into ice cream maker and freeze according to ice cream maker directions.
Raspberry Creamsicle Ice Cream
Ingredients:
12 ounces skim milk
One packet raspberry Crystal Lite On The Go
One packet sugar free vanilla instant breakfast
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Root Beer Float Ice Cream
Ingredients:
8 ounces skim milk
½:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Strawberry Ice Cream
Ingredients:
12 ounces skim milk
¼ cup mashed strawberries
½ cup sliced strawberries
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine skim milk, mashed strawberries, and protein powder in blender and blend for 45 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add sliced strawberries.
Strawberry Cheesecake Ice Cream
Ingredients:
12 ounces skim milk
4 tablespoons whipped cream cheese
½ cup sliced strawberries
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 45 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Rum Raisin Ice Cream
Ingredients:
12 ounces skim milk
½ cup raisins
½ tablespoon Splenda
½ teaspoon rum extract
One scoop vanilla protein powder
Directions:
Combine all ingredients EXCEPT raisins in blender and blend 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add raisins.
Tropical Island Ice Cream
Ingredients:
12 ounces skim milk
½ cup crushed pineapple
2 tablespoons unsweetened shredded coconut
2 tablespoons chopped macadamia nuts
One scoop vanilla protein powder
Directions:
Combine skim milk, crushed pineapple, and protein powder in blender and blend for 45 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add coconut and macadamia nuts.
Vanilla Latte Ice Cream
Ingredients:
12 ounces skim milk
One packet General Foods International On The Go Vanilla Latte
One scoop vanilla protein powder
Directions:
Combine all ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
Very Berry Ice Cream
Ingredients:
12 ounces skim milk
¼ cup blackberries
¼ cup blueberries
¼ cup strawberries
½ tablespoon Splenda
One scoop vanilla protein powder
Directions:
Combine ingredients in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions.
White House Cherry Ice Cream
Ingredients:
12 ounces skim milk
One packet sugar free vanilla instant breakfast
½ cup maraschino cherries, chopped
One scoop vanilla protein powder
Directions:
Combine milk, instant breakfast, and protein powder in blender and blend for 30 seconds. Pour into ice cream maker and freeze according to ice cream maker directions. Five minutes before finishing, add chopped maraschino cherries.
