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Home > Blog > Protein Desserts > High Protein Ice Cream and Frozen Yogurt

Cake Batter Protein Ice Cream

Updated: Jul 13, 2025 · Published: Jun 27, 2015 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

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scoops of cake batter protein ice cream in a glass ice cream dish with sprinkles, with text overlay.
scoops of cake batter protein ice cream in a glass ice cream dish with sprinkles, with text overlay.

Cake Batter Protein Ice Cream is a high protein, low sugar treat made with whey protein isolate. It's creamy, sweet, and easy to prep with or without an ice cream maker or Ninja Creami.

scoops of cake batter protein ice cream in a glass ice cream dish with sprinkles.

This is a great post-workout snack, healthy dessert, or macro-friendly ice cream for anyone counting calories, tracking protein, or needing a meal replacement.

Ingredients

  • 1½ cups unsweetened almond milk (12 oz or 360 ml)
  • 2 scoops cake batter whey protein isolate (90 g)
  • 1 teaspoon natural sprinkles (7 g)

Be sure to use a fluffy whey isolate that makes a thick shake (and avoid thin isolates like Isopure) when making protein ice cream.

Whey/casein blends will also work in this protein ice cream recipe.

How to Make It (Quick Steps)

  1. Shake or blend almond milk and protein powder until smooth.
  2. Use your preferred method to freeze into ice cream:
    • Freeze in a Ninja Creami pint and spin when ready to eat
    • Freeze an ice cream maker
    • Use the ice and salt method
    • Or freeze in a freezer-safe container and stir every 30 minutes until ready

This is a simple DIY protein ice cream you can prep with minimal tools.

Flavor Variations & Add-Ins

You can use this as a base for other protein ice cream recipes. Try these easy variations, mixing in the inclusions after churning:

  • Birthday Cake Protein Ice Cream: Use 1 tablespoon sprinkles instead of 1 teaspoon
  • Chocolate Chip Cake Batter: Add 1 tablespoon sugar free chocolate chips
  • Protein Cottage Cheese Ice Cream: Swap ½ of the almond milk with blended cottage cheese for extra creaminess
  • Cake Batter Strawberry: Add ½ cup chopped strawberries
  • Cookies and Cream Ice Cream: Add a crushed Oreo cookie

FAQ

Can I use a different protein powder?

This recipe is developed for whey. Whey/casein blends will also work. The texture won't be as smooth with plant-based protein powders and they are not recommended.

Is this good for weight loss?

Yes. It's a high protein, low calorie ice cream that works well as a weight loss dessert or meal replacement.

Is this a good post-workout snack?

You'd typically want more carbs in a post-workout shake, so I would add a couple of frozen bananas for carbs and for an even better ice cream texture.

Give this delicious healthy ice cream a try with your favorite protein shake powder!

Recipe

scoops of cake batter protein ice cream in a glass ice cream dish with sprinkles.

Cake Batter Protein Ice Cream Recipe

Andréa Marchese
Makes 2 servings.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 0 minutes mins
Total Time 5 minutes mins
Servings 2

Equipment

  • smoothie blender or shaker bottle
  • Ice cream maker optional
  • Ninja Creami optional

Ingredients

  • 1 ½ cups (360 ml) unsweetened almond milk
  • 2 scoops (90 g) cake batter whey isolate
  • 1 teaspoon (7 g) natural sprinkles

Instructions
 

  • Shake or blend the milk and protein powder until smooth.
  • Freeze using your preferred method:
    - Freeze in a Ninja Creami pint and spin when ready to eat
    - Freeze an ice cream maker
    - Use the ice and salt method
    - Or freeze in a freezer-safe container and stir every 30 minutes until ready
  • Top with sprinkles, and enjoy!

Notes

A note about substitutions: If you want this to taste like cake batter, you have to use protein powder that tastes like cake batter. So I wouldn't sub other powders for this one. 
Also, keep in mind that when stored in the freezer, this ice cream will freeze much more solid than packaged, traditional ice cream. You'll need to let it sit out for a bit to soften. I use this container to store protein ice cream, which makes scooping easier when it is still quite firm.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Fiber: 4g | Sugar: 7g
Tried this recipe?Please consider leaving a review!

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smiling woman in kitchen.

Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

More about me →

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