See the ebooks
Prep10 min
Cook—
In the freezer24 h
Total24 h 10 min
Servings2
DifficultyEasy
Macros per serving (half the pint (~235 ml) + 24 h in the freezer)
266kcal
34 gprotein
25 gcarbs
3 gfat
2 gfiber

Of which 21.4 g sugars and 1.6 g saturated fat.

No-added-sugar version: 258 kcal and 19.4 g sugars per serving.

Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.

Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.

Highlights Protein (whey) · Potassium (banana)

Allergens milk

Banana cinnamon protein ice cream

Ripe banana flavor with a touch of cinnamon.

Rico's note: Use up the bananas that are starting to turn brown — they sweeten the ice cream almost on their own.

Ingredients

  • 200 g (7 oz) low-fat Greek yogurt
  • 180 ml (¾ cup) reduced-fat milk
  • 50 g (1¾ oz) vanilla protein powder
  • 4 g sugar — less, because the banana already sweetens it; or 1 tsp honey; no added sugar: 10 g erythritol or granulated stevia
  • 1 tsp ground cinnamon (2 g)
  • salt — a pinch
  • 1 medium ripe banana, sliced (120 g / 4 oz) — mix-in

This recipe uses half the sugar because protein powder is usually sweetened: taste the mix and, if it needs it, add up to 7 g. In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.

Method

  1. Blend the yogurt, milk, protein powder, sugar, cinnamon and salt until smooth.
  2. Pour into the pint container without going past the MAX line.
Continues in the ebook

The full method (8 steps), Rico's tip, the variations and storage are in the ebook “High Protein”. The English edition is coming soon.