Prot: 26 g, Carbs: 20 g, Fat: 1 g, Cal: 185


This peach protein ice cream recipe is as simple as they get. Peaches and vanilla whey protein powder. That’s it. And it’s delicious!


I joined a CSA this year, and found myself with more peaches than I knew what to do with. (You’ll see a bunch of peach recipes here, for sure!) It was summer, and the first thing I thought of was peach protein ice cream. The recipe is great during any season, though, as you can always use frozen peaches!


I didn’t bother to peel the peaches; no need. Just cut them up and toss them in the blender! And if you don’t have time to freeze the mixture, you’ll have a deliciously creamy peach smoothie!


A note about freezing: kept in the freezer for more than several hours, it will likely need some time to thaw before serving. Without the fat content of ice-cream or the whipped air of commercial low-fat ice cream, it will freeze a bit too solid.


Peach Protein Ice Cream
Nutrition Information
  • Serving size: ½ recipe
  • Calories: 185
  • Fat: 1g
  • Carbohydrates: 20g
  • Sugar: 16g
  • Fiber: 3g
  • Protein: 26g
Prep time: 
Total time: 
Makes 2 servings.
  1. Blend peaches and whey powder until smooth.
  2. Pour into freezer-safe container and cover.
  3. Freeze for several hours, stirring every 30 minutes or so. (Or use an ice cream maker.)
  4. Enjoy!
A note about substitutions: You can substitute casein powder for the whey powder, but I wouldn't use any vegan powders.