As a mom of two active girls, I know how important it is to find snacks that are not only nutritious but also loved by little hands. That’s exactly why I created this vegan protein ice cream recipe. In our home, dessert isn’t just a treat—it’s a reward after a day of learning, playing, and laughing. And this frozen delight delivers every single time.
Packed with plant-based protein and made from wholesome ingredients like coconut milk and natural sweeteners, this vegan protein ice cream gives my girls energy without the sugar crash. I first whipped it up on a hot July afternoon when my oldest asked, “Mom, can we have something yummy and cold—but healthy?” The result? A luscious, creamy dessert that now lives on in our weekly menu rotation.
This article covers everything you need to know to make your own vegan protein ice cream at home. You’ll learn why it’s better than store-bought options, how to customize it with your favorite flavors, and smart storage tricks to keep it scoopable.
Table of Contents
Table of Contents
The Creamiest Vegan Protein Ice Cream I’ve Ever Made—And It’s So Easy
Building Sweet, Protein-Packed Memories—One Scoop at a Time
In my family, food is about connection. From our kitchen to the picnic blanket, every recipe carries a story—and this one started on a warm day with a blender, some coconut milk, and a craving for something sweet. Unlike sugary alternatives, this vegan protein ice cream helps you feel full and fueled thanks to its creamy coconut base and protein-rich ingredients.
I use unsweetened canned coconut milk for its thick, rich texture, and add a scoop of my homemade blend of vegan protein powder. This recipe is perfect for busy parents who want a nutritious option without sacrificing taste. Want more kid-approved meals that are packed with protein? My daughters also love our chickpea nugget recipe—it’s crunchy, satisfying, and makes weeknights a breeze.
Want more kid-approved meals that are packed with protein? My daughters also love our chickpea nugget recipe—it’s crunchy, satisfying, and makes weeknights a breeze.
Simple Ingredients, Seriously Delicious Flavor
Let’s talk ingredients. Here’s what you’ll need:
- 28 oz canned coconut milk, chilled overnight
- 1 cup vegan protein powder (I like using a mix of hemp and pea protein)
- 1–2 tbsp allulose, or your favorite low-glycemic sweetener
- 1 tsp vanilla extract (optional but lovely)
There’s nothing fancy here—just whole-food ingredients that work together to create a smooth, creamy ice cream with a subtly sweet vanilla flavor.
Here’s how I make it:
- Freeze a loaf pan ahead of time.
- In a blender, whip the coconut milk until it’s smooth.
- Add the protein powder and sweetener. Blend again until thick and creamy.
- Pour into the loaf pan, stirring every 20–30 minutes during the first hour to prevent iciness.
- Let it thaw slightly before serving. For soft serve, thaw a bit longer and scoop when creamy.
Creamy Vegan Protein Ice Cream (No Churn, High-Protein)
Ingredients
Equipment
Method
- Place a loaf pan or deep container in the freezer ahead of time.
- In a high-speed blender, blend chilled coconut milk until smooth.
- Add protein powder and sweetener. Blend until thick and creamy.
- Pour the mixture into the cold loaf pan and smooth the top.
- Freeze for 1 hour, stirring gently every 20–30 minutes to break up ice crystals.
- Let thaw for 10–15 minutes before scooping.
- Wet the ice cream scoop with warm water for cleaner serving.
- Optional: For soft-serve texture, let it thaw longer or reblend with plant milk.
Nutrition
Notes
- Use full-fat coconut milk for best results—avoid “lite” versions.
- Stirring during the first freeze hour prevents iciness.
- Store in an airtight container for up to 7 days.
- Add-ins like berries, cocoa, or nut butter can be blended in before freezing.
- Sweeten naturally with dates if avoiding processed sweeteners.
Tried this recipe?
Let us know how it was!If you’ve tried my black bean quinoa burgers, you know I’m all about balance—flavor, texture, and nourishment. This ice cream is no exception. It’s a healthy treat the whole family will ask for again and again.
How to Customize Vegan Protein Ice Cream for Every Tastebud
Discovering New Flavors with Every Scoop
One of the best parts about this vegan protein ice cream is how easy it is to make it your own. The base is simple—just coconut milk, your favorite vegan protein powder, and a touch of sweetness. But from there? The possibilities are wide open. Whether you’re craving something fruity, rich, nutty, or refreshing, you can whip up endless flavor combinations right at home.
In our house, it’s become a weekend tradition to let the kids choose a new flavor. Some days they’re all about strawberries and vanilla, while others they want chocolate with a swirl of peanut butter. Once, my youngest even asked for cinnamon raisin—surprisingly good! These little flavor adventures make this recipe fun, not just healthy.
Need more ideas for plant-powered desserts? Browse our vegan sweet treats and turn dessert into a nutritious part of your day.
Need more ideas for plant-powered desserts? Browse our vegan sweet treats and turn dessert into a nutritious part of your day.
Protein Powders That Keep It Smooth and Scoopable
Let’s talk protein. If you’ve ever had a chalky smoothie, you know how the wrong powder can ruin a recipe. With this ice cream, texture is everything. I’ve found that neutral-flavored pea protein works best, especially if you’re adding bold ingredients like cocoa or berries. If you want to go homemade, try mixing hemp, flax, and chia for a boost of protein, fiber, and healthy fats.
Another key? Sweeteners. I use allulose because it keeps the texture soft, even after freezing. It’s ideal for families who want to skip the sugar highs. Of course, you can use dates or maple syrup too—just remember that natural sugars will make the ice cream a bit firmer in the freezer.
Want more time-saving pantry ideas like this? Check out our meal prep category where I share tips for keeping family meals healthy and fast.
However you flavor it, this vegan protein ice cream is your canvas. You can create new versions every week without changing the base recipe. That’s what makes it a staple in our freezer—and a favorite in our hearts.
How to Make Vegan Protein Ice Cream That Stays Soft and Silky
Why Texture Matters (and How to Get It Right)
Making vegan protein ice cream creamy and scoopable isn’t just luck—it’s technique. I learned this the hard way after pulling a rock-solid pan from the freezer more than once. But after testing different fats, sweeteners, and freeze-thaw cycles, I’ve nailed down a foolproof method for texture that rivals traditional ice cream.
First, use full-fat canned coconut milk—not the light version. That rich, thick consistency creates a luxurious base that doesn’t freeze into a block. Blending it until completely smooth is key before you add your protein powder. I always go for pea or hemp-based proteins because they blend well and don’t turn gritty.
Then comes the magic step: stirring it during the first hour of freezing. Every 20–30 minutes, I pull it out and give it a gentle mix with a silicone spatula. This breaks up ice crystals before they form and keeps that dreamy consistency. It’s just a few minutes of extra effort, but it changes everything.
Craving more naturally creamy recipes? You’ll love our high-protein smoothie bowls that deliver the same rich texture with zero dairy.
Craving more naturally creamy recipes? You’ll love our high-protein smoothie bowls that deliver the same rich texture with zero dairy.
When it’s time to serve, let your container sit at room temperature for 10–15 minutes. Wet your scoop under warm water before diving in, and you’ll get those clean, perfect curls every time.
Storing It Right So It Lasts Longer
Homemade ice cream doesn’t have preservatives like store-bought brands, so proper storage matters. I pour my finished mix into a deep loaf pan or glass container with a tight-fitting lid. If you use a metal pan, wrap it with parchment before freezing to prevent frost buildup.
Labeling your container helps too. I jot down the flavor and the date—it’s a little thing, but when you’ve got a few batches going at once (trust me, you will), it keeps everything organized.
If you’re prepping in bulk or making treats for the week ahead, browse our meal prep-friendly vegan recipes that store just as well.
After a few days in the freezer, your ice cream might firm up a bit. Don’t toss it! Just let it sit out slightly longer, or pulse it in the blender with a splash of almond milk and re-freeze. It’ll be smooth again in no time—and no one will know the difference.
With just a few smart steps, you can keep your vegan protein ice cream soft, creamy, and ready to scoop on demand. It’s the kind of recipe that works just as well for quiet nights in as it does for playdates, movie nights, or post-workout refuels.
How to Store and Scoop Vegan Protein Ice Cream Like a Pro
Freezer Tricks That Make All the Difference
Once you’ve crafted the perfect batch of vegan protein ice cream, storing it properly is key to preserving that smooth, scoopable texture. The right container can mean the difference between creamy and crumbly. I recommend using a deep, insulated container with a tight lid—glass or metal works well. Avoid shallow plastic tubs; they tend to invite frost and air pockets.
Before sealing, press a piece of parchment directly on top of the ice cream. This little step keeps ice crystals from forming on the surface and helps maintain that fresh-from-the-blender texture. I also label each batch with the flavor and freeze date—especially handy when we make multiple flavors in one weekend.
Need more freezer-friendly recipes that stay delicious longer? You’ll love our vegan lunch prep meals.
How to Serve It Like a Pro
Homemade vegan ice cream doesn’t include gums or additives, so it needs a little time to thaw before scooping. About 10–15 minutes on the counter is just right. I like to run my scoop under warm water first, then dig in slowly for perfect curls.
Want it soft-serve style? Let it sit longer and stir gently until you reach your desired consistency. You can even pop a few scoops into a blender with a splash of plant milk to refresh the texture if it’s been in the freezer a bit too long.
No matter how you serve it—fresh scoops, swirled bowls, or even protein popsicles—it’s a dessert that adapts to your life, not the other way around.
If you’re looking for more adaptable recipes that fit around your family’s schedule, explore our weeknight family meals for dishes that save time without sacrificing flavor.
Conclusion
Vegan protein ice cream is more than a dessert in our house—it’s a little celebration of health, joy, and togetherness. From letting the girls pick their flavors to sneaking a scoop after dinner, it’s become a comforting ritual we all look forward to. It’s packed with nutrients, powered by plants, and most of all, it’s made with love.
Whether you’re new to dairy-free desserts or you’ve been plant-based for years, I hope this recipe brings a little delight to your kitchen. Try it once, and I promise—you’ll want to make it every week.
Hungry for more high-protein vegan meals? Browse our family favorites and keep your freezer stocked with goodness.
For more protein-packed family favorites, follow Recipe Spruce on Pinterest, Facebook, and Instagram—your daily dose of wholesome, plant-powered inspiration in one scroll.
FAQS
Does vegan ice cream melt slower?
No, it usually melts faster than dairy ice cream. That’s because it lacks the heavy stabilizers found in commercial products. Homemade versions—especially those with coconut milk—soften quickly, so serve right from the freezer and keep bowls chilled if possible.
How long does vegan protein ice cream last in the freezer?
Up to 7 days for best taste and texture. It’s still safe to eat beyond that, but you might notice more firmness or a slight change in flavor. Always keep it tightly sealed to avoid freezer burn.
What thickens vegan protein ice cream naturally?
The combination of full-fat coconut milk and plant-based protein powder creates a naturally thick, creamy base. For added richness, blend in nut butter or a frozen banana. No gums or artificial thickeners needed.
Is vegan protein ice cream easier to digest?
Yes! Coconut milk is dairy-free and gentle on the stomach, making this dessert a great choice for kids and adults alike—especially those with lactose intolerance or digestive sensitivities.