Pineapple Protein Ice Cream Recipe (Ve)

Please don’t get this mistaken, there’s nothing healthy about this protein ice cream recipe. There isn’t a banana or an avocado in sight. This is a thick vegan ice cream made with vegan cream, but it also happens to be high protein. Because if you’re trying to up your protein intake there’s absolutely no reason why you can’t get an extra serving in your dessert too. This lemon and pineapple protein ice cream recipe requires just 5 ingredients and contains 9.5g of protein per serving.  

Just a heads up, this recipe does require an ice cream maker. 

Nutritional Information  

This recipe serves six.  

Each serving contains 191 calories, 9.5g of protein and 1g of fibre. One serving also provides just over a third of the recommended daily amount of vitamin C.  

Ingredient Choices and Substitutions  

Due to the fact there’s a protein powder in the mix, I wanted to make sure the recipe was as creamy as possible rather than making it with a dairy free milk. If you want to make this recipe a little more natural/ healthy, swap the vegan cream for some cashews soaked in water overnight and blended to make a DIY cashew cream. You’ll need 1 cup of cashews soaked overnight blended with 1 cup of water to make roughly a cup and a half of cashew cream.  

I opted for vanilla protein here to lightly sweeten the dish but not overpower the pineapple. I’d recommend either vanilla or unflavoured, unless you want to use a pineapple or tropical flavoured protein powder that would complement the fresh pineapple in the recipe.  

And, of course, you can swap the pineapple out for any other fruit if you want to play with different flavours.   

How to store and keep 

The machine I used makes ice cream that has a more soft-serve consistency. If you want a firmer scoop, transfer your ice cream to a freezer friendly tub for 20-30 minutes then scoop again.  

If you freeze for longer, you’ll probably need to remove it for a little while before you want to serve it to let it soften a little. Use a warm ice cream scoop for the best results.  

The ice cream should last for up to one month in the freezer.  #

Lemon and Pineapple Protein Ice Cream Recipe  

Vegan lemon and pineapple protein ice cream recipe with just five ingredients.  

This recipe is gluten free, dairy free and vegan friendly. It can be nut and soy free depending on your choice of protein powders and dairy free cream.  

Print

Lemon and Pineapple Protein Ice Cream Recipe

Vegan lemon and pineapple protein ice cream recipe with just five ingredients.

Course Dessert

Cuisine American

Keyword Protein Ice Cream

Prep Time 5 minutes

Churn Time 40 minutes

Total Time 45 minutes

Servings 6

Calories 191 kcal

Ingredients

• 300 g prepared pineapple
• Juice of one lemon
• 1 cup plant based double cream or cashew substitution above
• ½ cup non dairy vanilla milk
• 2 scoops vegan vanilla protein powder

Instructions

1. Add all ingredients to a blender and blend until smooth.
2. Prepare your ice cream machine then transfer the mix to the machine.
3. Leave to churn for 40-45 minutes, or until machine indicates that it’s ready.

Serve and enjoy!

1. Transfer any leftovers to a freezer friendly container.

Until tomorrow, 

Sophie 

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