Banana protein nice cream
A frozen dessert whose texture comes from frozen banana alone with no added sugar, raised by a scoop of protein into a treat that suits after a workout.
We serve our version with natural sweetness from the banana only, so it has no added sugar.
Make sure the banana is peeled, sliced, and frozen, as it is the texture and the only sweetness of the ice cream.
Place the frozen banana, milk, almond butter, protein powder, and cinnamon in the food processor, and blend for 3 to 4 minutes while scraping the sides until the texture is creamy and smooth like soft-serve ice cream.
If the mixture is too stiff, add a splash of milk, and if it is too soft, put it in the freezer for a little while.
Serve it right away as soft-serve ice cream, or spread it in a mold lined with parchment paper and freeze it for two hours to get a scoopable texture, and garnish with cacao nibs.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Banana Protein Nice Cream, and how to fix them:
Let the banana soften for two minutes out of the freezer, and keep blending while scraping the sides, as patience makes the smoothness.
You added more milk than needed; return it to the freezer for a little while or add frozen banana pieces.
Use a riper banana, and a small pinch of salt brings out the natural sweetness.
Reduce the amount a little or add a splash of milk to smooth the texture.
It is best eaten right away with a soft-serve ice cream texture.
It keeps in a covered mold for up to a month; let it soften for 5 to 10 minutes before scooping.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Protein powder | Omit it | A pure fruit version | Less protein and a clearer banana sweetness |
| Almond butter | Peanut butter | A richer flavor | It changes the nuts to peanuts |
| Almond milk | Any plant-based or cow's milk | Per what's available | It changes the density a little |
| Cinnamon | Vanilla extract | A different flavor | Lighter than cinnamon |
| Ingredient | 2 servings (base) | 4 servings | 8 servings |
|---|---|---|---|
| Frozen banana | 240 g | 480 g | 960 g |
| Almond milk | 60 ml | 120 ml | 240 ml |
| Almond butter | 30 g | 60 g | 120 g |
| Protein powder | 30 g | 60 g | 120 g |
Freeze the very ripe banana sliced and spread out on a tray, as this gives the smoothest texture and sweetest taste without any sugar.
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