Discover how to make Key Lime Protein Ice Cream, a refreshing and healthy dessert perfect for satisfying sweet cravings without the guilt. This recipe offers a delicious way to enjoy a classic flavor while boosting your protein intake, making it an ideal post-workout reward or a light afternoon indulgence.
Key Ingredients for Key Lime Protein Ice Cream:
- 1 cup unsweetened almond milk (or other milk of choice)
- 1/2 cup full-fat Greek yogurt (plain)
- 2 scoops vanilla or unflavored protein powder (whey, casein, or plant-based)
- 1/4 cup key lime juice (freshly squeezed is best)
- 2 tablespoons erythritol or your preferred zero-calorie sweetener (adjust to taste)
- 1 teaspoon lime zest
- 1/4 teaspoon xanthan gum (optional, for added creaminess)
- Pinch of salt
How to Make Key Lime Protein Ice Cream:
Whip up this amazing Key Lime Protein Ice Cream in minutes for a truly satisfying and healthy dessert experience. Its effortless preparation, bright, zesty flavor, and incredibly creamy texture make it an irresistible treat. Enjoy the taste of sunshine without the added sugar or calories, and feel good about what you’re eating. Preparation time: 10 minutes, plus freezing time.
Step-by-Step Instructions:
Combine Liquids and Yogurt: In a medium bowl, whisk together the unsweetened almond milk and the plain Greek yogurt until smooth and well combined. This forms the creamy base of your ice cream.
Add Protein Powder and Sweetener: Gradually add the protein powder to the milk and yogurt mixture, whisking continuously to prevent clumps. Once the protein powder is incorporated, add the erythritol (or your chosen sweetener) and whisk until it’s fully dissolved.
Introduce Key Lime Flavor: Stir in the freshly squeezed key lime juice and the lime zest. The zest will add an extra burst of authentic lime aroma and flavor. Mix thoroughly to distribute the citrus evenly throughout the base.
Enhance Creaminess (Optional): If you desire an even creamier texture, sprinkle in the xanthan gum. Whisk vigorously for about 30 seconds until it’s fully incorporated and the mixture begins to slightly thicken. Xanthan gum acts as a stabilizer and emulsifier, preventing ice crystals and creating a smoother consistency.
Add Salt and Final Mix: Add a pinch of salt to the mixture. Salt is a flavor enhancer and will help to balance the sweetness and tartness, bringing out the best in the key lime flavor. Give everything one final, thorough stir.
Chill the Base: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. Chilling the base helps it to firm up slightly before churning (if using an ice cream maker) or before freezing.
Churn or Freeze:
- Using an Ice Cream Maker: If you have an ice cream maker, pour the chilled mixture into the frozen bowl of your machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- No Ice Cream Maker Method: If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container. Place it in the freezer. Every 30-45 minutes for the first 3-4 hours, remove the container and stir the mixture vigorously with a fork or whisk to break up ice crystals. This process helps to create a smoother, more ice-cream-like texture.
Harden the Ice Cream: Once churned or after the initial stirring phase, transfer the ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm.
Serve and Enjoy: Scoop generous portions of your Key Lime Protein Ice Cream into bowls. Garnish with extra lime zest, a slice of key lime, or a sprinkle of shredded coconut if desired. Serve immediately and savor the delightful, healthy treat!
Why You’ll Love This Key Lime Protein Ice Cream:
This Key Lime Protein Ice Cream is your new go-to for a refreshing, guilt-free indulgence. Its star feature is the incredibly vibrant, tangy key lime flavor perfectly balanced with creamy sweetness, reminiscent of a classic key lime pie but in a delightfully frozen form. Making it at home saves you money compared to store-bought protein ice creams or specialty desserts, allowing you to enjoy a premium treat without the premium price tag. The simple yet impactful use of key lime juice and zest creates an authentic tropical escape in every spoonful.
This recipe is a game-changer for anyone looking to enjoy a satisfying dessert that aligns with their health goals. Forget bland, chalky protein snacks; this ice cream is a decadent experience that happens to be packed with protein. It’s a fantastic alternative to traditional ice cream, offering all the enjoyment with none of the dairy-heavy guilt. We encourage you to try this Key Lime Protein Ice Cream today and discover how delicious healthy can be!
Storing and Reheating Tips:
To store your delicious Key Lime Protein Ice Cream:
- Refrigeration is not recommended as the texture will become too soft and melt.
- Freezing is the best option. Ensure the ice cream is transferred to an airtight, freezer-safe container. For optimal texture and to prevent ice crystals, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container.
- Shelf Life: Properly stored in the freezer, this Key Lime Protein Ice Cream will stay fresh and maintain its best quality for up to 2 weeks. Beyond this, while still safe to eat, the texture may degrade slightly.
- Reheating: This ice cream is best enjoyed directly from the freezer. If it has become too hard to scoop, let it sit at room temperature for 5-10 minutes to soften slightly before serving.
Final Thoughts:
Embrace the delightful tang of Key Lime Protein Ice Cream for a healthy, homemade treat that feels like a vacation. Give this simple yet satisfying recipe a try and experience a burst of tropical flavor that’s both delicious and beneficial. You’ll be so glad you did!
Key Lime Protein Ice Cream
Ingredients
Equipment
Method
- In a medium bowl, whisk together the unsweetened almond milk and the plain Greek yogurt until smooth and well combined. This forms the creamy base of your ice cream.1 cup unsweetened almond milk, 1/2 cup full-fat Greek yogurt
- Gradually add the protein powder to the milk and yogurt mixture, whisking continuously to prevent clumps. Once the protein powder is incorporated, add the erythritol (or your chosen sweetener) and whisk until it’s fully dissolved.2 scoops vanilla or unflavored protein powder, 2 tablespoons erythritol
- Stir in the freshly squeezed key lime juice and the lime zest. The zest will add an extra burst of authentic lime aroma and flavor. Mix thoroughly to distribute the citrus evenly throughout the base.1/4 cup key lime juice, 1 teaspoon lime zest
- If you desire an even creamier texture, sprinkle in the xanthan gum. Whisk vigorously for about 30 seconds until it’s fully incorporated and the mixture begins to slightly thicken. Xanthan gum acts as a stabilizer and emulsifier, preventing ice crystals and creating a smoother consistency.1/4 teaspoon xanthan gum
- Add a pinch of salt to the mixture. Salt is a flavor enhancer and will help to balance the sweetness and tartness, bringing out the best in the key lime flavor. Give everything one final, thorough stir.1 pinch salt
- Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. Chilling the base helps it to firm up slightly before churning (if using an ice cream maker) or before freezing.
- Using an Ice Cream Maker: If you have an ice cream maker, pour the chilled mixture into the frozen bowl of your machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
No Ice Cream Maker Method: If you don’t have an ice cream maker, pour the chilled mixture into a freezer-safe container. Place it in the freezer. Every 30-45 minutes for the first 3-4 hours, remove the container and stir the mixture vigorously with a fork or whisk to break up ice crystals. This process helps to create a smoother, more ice-cream-like texture. - Once churned or after the initial stirring phase, transfer the ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm.
- Scoop generous portions of your Key Lime Protein Ice Cream into bowls. Garnish with extra lime zest, a slice of key lime, or a sprinkle of shredded coconut if desired. Serve immediately and savor the delightful, healthy treat!