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.
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
Instructions
- Add frozen raspberries, almond milk, white chocolate protein powder, sweetener (if using), vanilla extract, chia seeds, and Greek yogurt to a high-speed blender.
- Blend until smooth and creamy, scraping down the sides as needed. Add more milk if too thick or ice cubes/frozen berries if too thin.
- Transfer mixture into a freezer-safe container and smooth out the top.
- Cover and freeze for 1–2 hours for a firmer texture, or enjoy immediately for a soft-serve consistency.
- Scoop into bowls or cones, top with fresh raspberries, and serve.
Notes
Swap raspberries for strawberries or blueberries for variety.
Use full-fat canned coconut milk for a richer texture.
Add white chocolate chips for extra indulgence.
Use plant-based protein powder and coconut yogurt for a vegan version.
Add nut butter for a nutty twist.
Let sit at room temperature for 10–15 minutes if frozen solid.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 5mg
