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.
I’ve found that mangoes tend to be in season in the middle of summer/early fall. When this time of the year hits, I love to buy mangoes and find new dishes to make with them.
Of course, if you don’t have fresh mango to freeze, you can always use a bag of frozen mango from the freezer aisle of your grocery store.
That way, you can enjoy this yummy dessert no matter what time of the year it is.
After making this mango version though, I realized it is definitely one of my TOP favorite kinds of protein ice cream to make!!
So, try this mango protein ice cream today! You’ll enjoy the refreshing, low calorie treat and feel good about sticking to your health goals.
Check it out, print it out, and pin it!
Protein Mango Ice Cream
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
Weight Watchers Personal Points
Nutrition
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!