Name: White Chocolate Raspberry Protein Ice Cream
Prep time: 10 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups frozen raspberries; 1 ½ cups unsweetened almond milk (or milk of choice); 1 scoop white chocolate protein powder; 1–2 tablespoons honey or maple syrup (optional, for sweetness); 1 teaspoon vanilla extract; 1 tablespoon chia seeds (optional for texture); ¼ cup Greek yogurt (optional for extra creaminess); Fresh raspberries, for garnish

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A creamy, high-protein dessert swirled with tart raspberries and rich white chocolate flavor — this White Chocolate Raspberry Protein Ice Cream feels indulgent but fits right into my active lifestyle. It’s light, refreshing, and perfect for warm days or post-workout cravings when I want something sweet without the sugar crash.

White Chocolate Raspberry Protein Ice Cream

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups frozen raspberries

1 ½ cups unsweetened almond milk (or milk of choice)

1 scoop white chocolate protein powder

1–2 tablespoons honey or maple syrup (optional, for sweetness)

1 teaspoon vanilla extract

1 tablespoon chia seeds (optional for texture)

¼ cup Greek yogurt (optional for extra creaminess)

Fresh raspberries, for garnish

Directions

I add the frozen raspberries, almond milk, white chocolate protein powder, sweetener (if using), vanilla extract, chia seeds, and Greek yogurt to a high-speed blender.

I blend until smooth and creamy, scraping down the sides as needed. If the mixture’s too thick, I splash in more milk; if it’s too thin, I toss in a few ice cubes or extra frozen berries.

Once I reach my ideal consistency, I transfer the mixture into a freezer-safe container.

I smooth out the top, cover it, and let it freeze for 1–2 hours for a firmer texture — though sometimes I just dig in right away for that soft-serve feel.

I scoop it into bowls or cones, top it with fresh raspberries, and enjoy.

Servings and timing

Servings: 2–3 servings

Prep Time: 10 minutes

Freezing Time: 1–2 hours (optional)

Total Time: ~2 hours

Calories: ~180 kcal per serving (depending on protein powder and optional add-ins)

Variations

I swap raspberries for strawberries or blueberries when I want to switch up the flavor.

For a richer texture, I use full-fat canned coconut milk.

A handful of white chocolate chips blended in adds extra indulgence.

To make it vegan, I use a plant-based protein powder and coconut yogurt.

I’ve even added a scoop of peanut butter or almond butter for a nutty twist.

Storage/Reheating

I store leftovers in an airtight, freezer-safe container. If it freezes solid, I let it sit at room temperature for 10–15 minutes to soften before scooping. It stays good in the freezer for up to a week, though it rarely lasts that long in my kitchen.

FAQs

How can I make this recipe dairy-free?

I simply skip the Greek yogurt or use a plant-based version, and make sure my protein powder is dairy-free.

What type of protein powder works best?

I use a white chocolate flavored protein powder, but vanilla also works great. Just make sure it's one that blends well without being gritty.

Can I make this without a blender?

A blender is best for that creamy texture, but a food processor could work in a pinch. I wouldn’t recommend trying to mix it by hand.

Can I use fresh raspberries instead of frozen?

Fresh raspberries don’t give the same thick, frozen texture. If I use fresh, I add ice cubes and freeze the mixture longer for a firmer consistency.

Is this good for post-workout recovery?

Absolutely. It’s packed with protein, and the raspberries give me natural carbs and antioxidants, making it a great post-workout treat.

Conclusion

This White Chocolate Raspberry Protein Ice Cream is one of my favorite guilt-free indulgences. It’s quick to make, nourishing, and satisfies both my sweet tooth and my macros. Whether I’m cooling off after a workout or just want a healthy dessert, this recipe hits the spot every time.

📖 Recipe:

White Chocolate Raspberry Protein Ice Cream

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Author: Cheryl
Total Time: 2 hours
Yield: 2–3 servings
Diet: Low Fat

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Description

A creamy, high-protein ice cream swirled with tart raspberries and rich white chocolate flavor. This refreshing dessert is perfect for post-workout cravings or warm days, offering indulgent taste without the sugar crash.