This Mint Chip Protein Ice Cream is a creamy, high-protein, low-sugar frozen treat that can be made with or without an ice cream maker or Ninja Creami. It's an indulgent protein treat for fans of mint chocolate chip ice cream!
It's a healthy dessert alternative that's sweetened with agave and colored naturally with spinach.
Ingredients
- 1 cup raw cashews (4 oz), soaked
- ½ cup water
- 2 teaspoons agave nectar (14g)
- ¾ teaspoon alcohol-free peppermint flavoring
- ¼ cup baby spinach leaves
- ½ cup vanilla whey protein powder (45g)
- 2 tablespoons raw cacao nibs or sugar free chocolate chips
Ingredient Notes
When raw cashews are soaked and blended with water, they become a cashew cream. I'm not a huge fan of dairy, so I tend to use cashews when I'm looking for a creamy texture. **Be sure they are raw, unsalted cashews.
This high protein ice cream uses vanilla whey protein powder for its light taste and smooth texture. Whey blends easily and helps this freeze like traditional ice cream.
A whey/casein blend will also work. With plant-based protein powders, the taste and texture will be less than optimal.
How to Make Mint Chip Protein Ice Cream
- Soak and prep: Soak cashews for 4+ hours. Drain and rinse.
- Blend base: In a high-speed blender, combine soaked cashews, water, agave, peppermint, and spinach. Blend until smooth.
- Add protein: Add whey protein powder and blend again until fully combined.
- Freeze using one of these methods:
- Pour into a Ninja Creami pint and freeze overnight. Spin when ready.
- Use an ice cream maker.
- Freeze in a shallow container and stir every 30 minutes until firm.
- Use the ice and salt method with a bag-in-bag setup.
- Stir in mix-ins: Add cacao nibs or chocolate chips at the end, before the final freeze or serve.
Flavor Variations & Add-Ins
Try topping your protein powder ice cream with:
or mixing them in.
FAQ
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 the flavor would be overpowering, so they are not recommended.
If you did, it wouldn't taste like mint chip ice cream. Cashews provide a mild, neutral tasting creamy base for the homemade protein ice cream.
Give this indulgent protein ice cream a try, and let us know how it goes in the comments!
Recipe
Mint Chip Protein Ice Cream Recipe
Equipment
- high speed blender or food processor
- Ice cream maker optional
- Ninja Creami optional
Ingredients
- 1 cup (120 g before soaking) raw cashews soaked in water for 4+ hours and drained
- ½ cup (120 g) water
- 2 teaspoons (14 g) agave
- ¾ teaspoon alcohol-free peppermint flavoring
- ¼ cup (7 g) baby spinach leaves
- ½ cup (45 g) vanilla whey protein powder
- 2 tablespoons (24 g) raw cacao nibs or sugar free chocolate chips, 30g
Instructions
- Drain and rinse cashews.1 cup (120 g before soaking) raw cashews
- In a blender or food processor, combine cashews, water, agave, peppermint flavoring, and spinach. Process until smooth.½ cup (120 g) water, 2 teaspoons (14 g) agave, ¾ teaspoon alcohol-free peppermint flavoring, ¼ cup (7 g) baby spinach leaves
- Add whey protein. Process until smooth.½ cup (45 g) vanilla whey protein powder
- 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
- Mix in the cacao nibs after the last churn. Enjoy!2 tablespoons (24 g) raw cacao nibs
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