Name: Coffee Protein Ice Cream
Prep time: 5 min
Total time: 24 h 5 min
Cuisine: American
Ingredients: 400 ml ready-made vanilla protein shake; 2 tbsp vanilla instant pudding mix (such as Angel Delight); 2 tsp instant coffee granules; 6–8 mini chocolate sandwich cookies (for mix-ins)

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A rich, creamy, high-protein dessert that tastes like your favorite iced coffee — but in frozen form. This Coffee Protein Ice Cream blends convenience and nutrition, using a vanilla protein shake as the base, enhanced with coffee and cookie crunch. Whether I’m looking for a guilt-free dessert or a refreshing post-workout treat, this recipe hits the spot.

Coffee Protein Ice Cream

Ingredients

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

400 ml ready-made vanilla protein shake

2 tbsp vanilla instant pudding mix (such as Angel Delight)

2 tsp instant coffee granules

6–8 mini chocolate sandwich cookies (for mix-ins)

Directions

I start by pouring the vanilla protein shake, instant pudding mix, and instant coffee granules into a freezer-safe tub.

I whisk everything together until it’s smooth and fully combined.

I seal the tub with a lid and place it in the freezer for 24 hours.

Once frozen, I remove the lid and churn the mixture using the Lite Ice Cream setting on my ice cream machine (like the Ninja CREAMi).

After churning, I use a spoon to create a 4 cm hole in the center of the ice cream. I drop the mini cookies into the hole.

I run the Mix-In setting to blend the cookies into the ice cream.

I scoop and serve it right away, sometimes topping with extra cookies for that extra treat.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Freeze Time: 24 hours

Total Time: 24 hours 5 minutes

Calories: Varies based on the protein shake used

Variations

I sometimes swap out the vanilla protein shake for a chocolate or caramel one for a twist in flavor. For a mocha version, I use chocolate pudding mix instead of vanilla. If I’m avoiding cookies, I like to stir in chopped nuts or a spoonful of peanut butter during the mix-in step. And for a decaf version, I just use decaf instant coffee granules.

Storage/Reheating

Since this is a frozen treat, I store any leftovers in the same freezer-safe tub with a tight-fitting lid. If it hardens too much after storing, I simply reprocess it in the ice cream machine using the Re-spin or Lite Ice Cream setting to bring back the creamy texture. I don’t recommend microwaving — a quick re-spin always works best.

FAQs

What kind of protein shake works best for this recipe?

I use any ready-to-drink vanilla protein shake that’s smooth and creamy. It’s best if it’s not too watery, as that affects the texture. Premier Protein and Fairlife are great choices.

Can I make this without an ice cream machine?

Technically, yes — I could freeze it and then blend it in a high-powered blender after freezing, but the texture won’t be as creamy. The ice cream machine really makes a difference.

Is this ice cream low in sugar?

That depends on the brand of protein shake and pudding mix I choose. I go for low-sugar or sugar-free versions to keep it healthier.

Can I add protein powder instead of a protein shake?

I wouldn’t recommend it for this recipe. The shake provides both liquid and creaminess. Protein powder would need extra adjustments with milk and thickener.

How long does it last in the freezer?

It keeps well for up to 1 month, but I find the best texture is within the first week. After that, it may need extra processing to soften it again.

Conclusion

This Coffee Protein Ice Cream has become one of my favorite ways to cool down while keeping my protein goals in check. It’s creamy, crunchy, and full of coffee flavor — perfect for any time I want a sweet treat without the guilt. Whether it’s post-gym or just a sunny afternoon, I keep this in my freezer on repeat.

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Coffee Protein Ice Cream

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Author: Cheryl
Total Time: 24 hours 5 minutes
Yield: 4 servings
Diet: Low Fat

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Description

A rich, creamy, high-protein dessert that combines the bold flavor of coffee with the smoothness of vanilla protein shake and a cookie crunch. Perfect as a guilt-free dessert or post-workout treat.

Ingredients

400 ml ready-made vanilla protein shake

2 tbsp vanilla instant pudding mix (such as Angel Delight)

2 tsp instant coffee granules

6–8 mini chocolate sandwich cookies (for mix-ins)

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Instructions

Pour the vanilla protein shake, instant pudding mix, and instant coffee granules into a freezer-safe tub.
Whisk everything together until smooth and fully combined.
Seal the tub with a lid and freeze for 24 hours.
Once frozen, remove the lid and churn the mixture using the Lite Ice Cream setting on an ice cream machine (e.g., Ninja CREAMi).
Create a 4 cm hole in the center of the churned ice cream and add the mini cookies.
Use the Mix-In setting to blend the cookies into the ice cream.
Scoop and serve immediately, optionally topping with extra cookies.