If you had to guess about whether or not a sugar-free ice cream would taste good, what would your answer be? Do you think it would be better or worse than regular ice cream? If you guessed that it would be worse, then you definitely have to give today’s recipe a try. It makes a fantastic sugar-free protein ice cream that literally tastes just as good as any regular ice cream you could put it up against. In fact, I would even go as far as to say that it tastes better! Not only does it taste amazing, but the ice cream also offers plenty of protein and nutritional value since it’s made with great ingredients like Greek yogurt and fresh raspberries.
While the main highlight of this ice cream recipe is definitely how great it tastes, it’s also an exceptionally good source of protein as well. It’s made with ⅔ cup of Greek yogurt, which provides a solid amount of protein, vitamins, minerals, and gut healthy probiotics. Adding probiotics into your diet is a great way to help balance out your intestinal flora, which in turn can then help to strengthen your immune system, relieve certain digestive issues, and even help keep your heart healthy. (1)
You’ll want to add two scoops of protein powder into a food processor with the Greek yogurt, four tablespoons of Stevia, one teaspoon of pure vanilla extract, and ¾ cup of heavy cream. Process everything until it makes a smooth mixture.
Next, gently mash your raspberries and the remaining two tablespoons of Stevia together using a fork. Using fresh raspberries is the real secret sauce to giving this sugar-free ice cream it’s great taste. They aren’t just there for their great taste though – raspberries are also a great source of vitamin C and other essential vitamins and minerals. Bioactive polyphenols found in raspberries have also been found to provide a wide range of great benefits for both your cardiovascular and neuronal health. (2)
Alternate filling a container with the vanilla yogurt mixture and your raspberry puree, then use a blunt knife to marble and ripple the ice cream. You’ll want to freeze the ice cream for a minimum of four hours and allow it to thaw slightly before serving.
More Protein Ice Cream Recipes:
Sugar-Free Protein Ice Cream That Tastes Just As Good
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 1x
2/3 cup plain Greek yogurt
6 tbsp granulated Stevia or other low carb sweetener to taste
2 scoops (2 oz) vanilla protein powder
1 tsp vanilla extract
¾ cups heavy cream
1/3 cup fresh raspberries (optional)
- In a food processor add Greek yogurt, heavy cream, vanilla extract, protein powder and 4 tablespoons of sweetener and process until smooth.
- Gently mash the raspberries and 2 tablespoons of sweetener using a fork.
- Fill a container, alternating layers of vanilla-yogurt mixture and raspberry puree.
- Using a blunt knife, marble the ice cream and ripple lightly.
- Freeze until firm, at least 4 hours.
- When ready to serve, thaw for 5-10 minutes then scoop with an ice cream scoop.
The recipe won’t be 100% sugar-free if you choose to add the fresh raspberries, but still very low in sugar.