High Protein Creamy Vegan Vanilla Ice Cream
Indulge in the luscious, guilt-free decadence of High Protein Creamy Vegan Vanilla Ice Cream—an irresistible dessert that’s as nutritious as it is delicious. Made with a luxurious blend of unsweetened almond milk, coconut cream, and raw cashews, this vegan ice cream achieves an ultra-smooth, creamy texture without any dairy. The inclusion of vanilla protein powder amps up the protein content, making it a satisfying treat for fitness enthusiasts and health-conscious dessert lovers alike. Sweetened naturally with maple syrup and infused with pure vanilla extract, this ice cream offers a balance of wholesome ingredients and indulgent flavor. Easy to prepare with simple steps, it’s churned to perfection in an ice cream maker and can be topped off with fresh fruit, crunchy nuts, or chocolate shavings for an extra touch. Whether enjoyed as a post-workout snack or a refreshing summer dessert, this vegan, high-protein ice cream is sure to delight!
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Recipe Information
Ingredients
- 2 cups Unsweetened almond milk
- 1 cup Raw cashews
- 0.5 cup Vanilla protein powder (vegan)
- 0.5 cup Maple syrup
- 1 cup Coconut cream
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
Instructions
Start by soaking the raw cashews in hot water for about 30 minutes to soften them. This step is crucial for achieving a silky smooth ice cream texture.
Once the cashews are done soaking, drain and rinse them thoroughly under cold water.
In a high-speed blender, combine the drained cashews, unsweetened almond milk, coconut cream, maple syrup, vanilla protein powder, vanilla extract, and salt.
Blend the mixture on high speed until it becomes completely smooth and creamy. This should take about 2-3 minutes. Make sure there are no remaining chunks of cashew.
Taste the mixture and adjust sweetness if needed by adding more maple syrup or protein powder.
Pour the ice cream base into a large bowl or container, cover with plastic wrap or a lid, and place it in the refrigerator to chill for at least 1 hour. This will help it thicken slightly.
After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. This process usually takes about 15-20 minutes.
Once the ice cream has reached the desired consistency, transfer it into an airtight container for storage.
Place the container in the freezer for an additional 2-4 hours or until the ice cream is firm enough to scoop.
Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping.
Enjoy your high protein creamy vegan vanilla ice cream as is, or top it with your favorite vegan toppings like fresh fruit, nuts, or chocolate shavings.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1978 mg | 86% | |
| Total Carbohydrate | 300.6 g | 109% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 243.4 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1460 mg | 112% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
