2 Ingredient Protein Mango Ice Cream
Delicious protein ice cream with only two ingredients, frozen mangoes and vanilla protein powder.
Jump to RecipeThe calories and macros for this whole dish of protein ice cream is 200 calories, 25 g protein, 24 g carbs, 2 g fat, and 1 weight watchers personal points.
I’ve been making a lot of protein ice cream with a variety of fruit, and usually vanilla protein powder. This mango version though is definitely one of my TOP favorites!!
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Protein Mango Ice Cream
Delicious, creamy, and easy to make, this protein ice cream has just two ingredients: Frozen mango and vanilla protein powder.
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Servings: 1 serving
Calories: 200cal
Equipment
- food processor
Ingredients
- 1 cup frozen mango
- 1 scoop vanilla protein powder
Instructions
- Blend in a food processor until it turns into ice cream. This will take 2-3 minutes.
Notes
1 Weight watchers points
Weight Watchers Personal Points
Weight Watchers Personal Points
Nutrition
Serving: 1bowl | Calories: 200cal | Carbohydrates: 24g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 79mg | Potassium: 400mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1785IU | Vitamin C: 60mg | Calcium: 172mg | Iron: 1mg
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I’ve always made my protein shakes with an added frozen banana, then stick in the freezer to make it more ice cream like, trying different brands to get a better ice cream texture/taste. After seeing your blog, I tried making it without any liquid. All I got was a product the consistency of wet sand. I added half the amount of water than I normally add and that helped a lot, but I still can’t get ice cream like you do. I use gold standard optimum nutrition protein powder. Is it perhaps the brand I use? I have a lot of food intolerances, so I can’t have a lot of the brands out there.
I’ll do some more videos on this, but it’s essential for an ice cream smooth texture to use a food processor. (I Do use the optimum gold standard protein all the time, so that shouldn’t matter!). But a food processor, rather than a blender is key!
This is a favorite of mine that I like to kick up a notch by adding 1 or 2 tablespoons of sugar free Cool Whip to while it’s in the processor. Gives it a little creamier texture and masks the protein powder after taste.
YES! What a great idea!! I’m going to try that ASAP!