High-Protein Keto Yogurt Ice Cream
This Keto Yogurt Ice Cream is rich, smooth, and naturally creamy thanks to full-fat Greek yogurt. It’s low in carbs, high in protein, and made without refined sugar. Perfect for dessert, post-dinner cravings, or even a high-protein sweet treat that doesn’t knock you out of ketosis.
The version below uses berries for flavor, but you can customize it easily.
Servings & Timing
- Serves: 6
- Prep Time: 10 minutes
- Freeze Time: 3–4 hours (or churn time 20–25 minutes)
- Total Time: About 4 hours
Ingredients
- 2 cups full-fat Greek yogurt (plain, unsweetened)
- ½ cup heavy cream
- ½ cup powdered keto sweetener (erythritol or monk fruit blend)
- 1 scoop vanilla or unflavored protein powder
- 1 teaspoon vanilla extract
- ½ cup fresh or frozen berries (raspberries, blueberries, or mixed)
- Pinch of salt
Optional:
Why This Version Is High-Protein
- Greek yogurt is naturally protein-rich
- Protein powder increases protein per serving
- Heavy cream improves texture and creaminess
You get dessert AND muscle-supporting protein.
Step-by-Step Instructions
Blend the Base
In a blender or mixing bowl combine
- Greek yogurt
- Heavy cream
- Sweetener
- Protein powder
- Vanilla extract
- Pinch of salt
Blend until completely smooth and creamy.
Add the Berries
Lightly mash berries before adding if you want swirls.
For smoother ice cream, blend berries fully into mixture.
Churn (Best Texture Method)
If you have an ice cream maker:
- Pour mixture into machine
- Churn 20–25 minutes until soft-serve texture
Transfer to container and freeze 1–2 hours to firm.
No-Churn Method
If you don’t have a machine:
- Pour mixture into a freezer-safe container
- Freeze for 1 hour
- Stir well
- Repeat stirring every 30–45 minutes for first 2 hours
Freeze until firm (about 3–4 hours total)
Scoop & Serve
Let sit at room temperature for 5–10 minutes before scooping for best texture.
Nutrition (Per Serving – Approximate)
- Calories: ~220
- Protein: 14–18g
- Fat: 16g
- Net Carbs: 4–6g
- Keto-Friendly
- Low-Carb
- High-Protein
Macros vary by sweetener and protein powder.
Why This Recipe Works
- Greek yogurt creates creamy base without excess sugar
- Heavy cream prevents icy texture
- Protein powder adds structure
- Berries give natural sweetness and color
Flavor Variations
Chocolate Keto Ice Cream
Add 1 tablespoon cocoa powder.
Peanut Butter Version
Add 2 tablespoons natural peanut butter.
Lemon Cheesecake Version
Add lemon zest + 1 tablespoon cream cheese.
Vanilla Bean
Use real vanilla bean for rich flavor.
Storage Tips
- Store in airtight container
- Best within 5 days
- Press parchment on surface to prevent ice crystals
