Cake Batter Protein Ice Cream
Prep time
Total time
Makes 2 servings.
  1. Shake or blend the milk and whey.
  2. Pour into your ice cream maker, or pour into a bowl. Cover the bowl and freeze for about 4 hours. Every half hour or so, take the bowl from the freezer and mix the ice cream. (Another options is to use the ice and salt method.)
  3. Top with sprinkles, and enjoy!
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. (There are other brands out there with artificial flavors and sweeteners, but this protein is all-natural!) In terms of texture only, you can use any whey that would be creamy. If it makes a creamy shake, it should make a creamy protein ice cream! And you can substitute any kind of milk here.

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 Information
Serving size: ½ recipe Calories: 195 Fat: 6g Carbohydrates: 10g Sugar: 7g Fiber: 4g Protein: 26g
Recipe by Andréa's Protein Cakery at