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This Tropical Protein Ice Cream is a smooth and dreamy healthier treat made with frozen fruit, protein powder, and coconut milk.
If you’re like me, you love ice cream but it doesn’t love you back. When I eat it, my digestive system is like “Oh no you didn’t!!” I love dairy, but I can only tolerate certain things and most ice creams are not on that list. I wasn’t always lactose-intolerant. This seems to be an aging thing and well, it sucks. Digestive enzymes are very helpful for this, but I try to come up with healthier alternatives to satisfy those ice cream cravings.
I prefer to use vanilla whey protein isolate for protein powder in this recipe. Even though it’s dairy, it digests well for me because of the way it’s processed. If you want to make this completely dairy-free, just use a plant-based protein powder.
This Tropical Protein Ice Cream is so good that you won’t miss the regular stuff. Don’t worry, it doesn’t taste like protein powder, the fruit flavors shine through in this dessert. It’s a lot more fun to eat your shake with a spoon, too.
A Vitamix works best for this recipe. It’s going to be a thick soft-serve consistency, so a regular blender isn’t going to cut it. Use the tamper to push all the ingredients into the blades while slowly increasing the speed. Be careful not to over blend.
If you want to make this ice cream extra creamy for a more indulgent treat, then use full-fat coconut milk. You can even do 1/2 canned coconut milk and half of the carton coconut milk (which is what I used). Either way, it’s awesome.
Grab a spoon and dig in.
Tropical Protein Ice Cream
- 1/2 cup frozen pineapple
- 2 ripe frozen bananas
- 1 cup frozen mango
- 2 scoops vanilla protein powder
- 1/2 cup unsweetened coconut milk
- Combine all ingredients in a heavy duty blender or Vitamix and blend until just smooth and creamy. Serve immediately.