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Photo Modified: Flickr / Keith McDuffee / CC BY 4.0

Make Deliciously Healthy Vegan Protein Ice Cream With Only 3 Ingredients

Looking for a high-protein frozen treat? This method of making vegan ice cream is for you

If you decide to head to one of the world’s 30 best ice cream parlors, you should expect the offerings to be laden with dairy. Ice cream is something that in no way, shape, or form was intended to not include the milk of a cow, but it’s 2016 and most traditional rules (culinary and otherwise) have been thrown to the wayside. Vegans want to eat ice cream too, you know, and they can’t even eat “healthy” frozen yogurt. Damn you, dairy!

Click here for 10 healthy yogurts that aren’t frozen yogurt.

That’s why we’ve made it our mission to create a simple, healthy, and, most importantly, delicious vegan ice cream that’s high in protein content with a low guilt factor. If you’re wondering what exactly a vegan diet is, the most important thing to note in relation to ice cream is that cow byproducts are a big no-no. That’s why starting with a non-dairy yogurt for your vegan ice cream’s base is pivotal.

Below, find the ingredients list for your new favorite, simple vegan protein ice cream. Combine all of these ingredients into a bowl (feel free to add toppings and swap ingredients as you see fit) by stirring thoroughly, cover the bowl with plastic wrap, and place it in the freezer for at least an hour. If you find things are getting too thick, add a little bit of water as needed until the desired consistency is reached. When you open your freezer back up, you’ll find a delicious, filling, muscle-building, guilt-free ice cream that can be enjoyed by vegans and carnivores alike.

1. Eight Ounces Non-Dairy Yogurt
Non-dairy yogurt comes in a variety of forms. One type is almond-based yogurt. Popular brands of plain almond yogurt have about 30 grams of carbs, three grams of fat, and one measly gram of protein (we’ll fix this up with the next ingredient, so don’t you worry). If you’re looking to lower your carb intake, consider yogurt made from coconuts. A plain, four-ounce container of coconut yogurt has just 50 calories from four grams of fat and six grams of carbs. Again, no protein, but we’re hoping that…

2. Two Scoops Vegan Protein
…two scoops of vegan protein powder will suffice. Our favorite brand is Vega’s Vega One™ Nutritional Shake. This powder is incredible — with 20 grams of plant-based protein, 25 percent of your recommended daily fiber intake, and six servings of greens as well as plenty of omega-3s and probiotics in each 160-calorie scoop, you can’t go wrong with Vega. Flavors include chocolate, vanilla chai, berry, coconut almond, French vanilla, and more, so you’ll certainly be able to make any variety of vegan ice cream you’d like.

Click here for 5 Delicious Vegan Proteins.

3. One Tablespoon Nut Butter
Ice cream is thick. While your non-dairy yogurt will inherently become thicker when you add in protein powder (you probably will have to add at least a little of the water we previously mentioned), adding nut butter will also help your homemade vegan ice cream become thicker. We’re huge fans of peanut butter, but we also think that cashew or almond butter work well depending on the flavor of protein you pick.

Click here for 9 spreads that aren’t peanut butter.

Does it get any more simple than that? Your sweet tooth (and muscles) will thank you for this one.

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