Best Vegan Protein Ice Cream Recipes

Diet & Nutrition Inspiring People

I scream, you scream, we all scream for vegan ice cream. Say what? We have compiled our favorite vegan ice cream recipes below, which you can whip up in your ice cream maker, or blender, easily with just a few simple ingredients.

chocolate banana vegan protein ice cream



  • 9 medium frozen bananas
  • 2 tbsp raw cacao powder
  • 1 scoop Nuzest Rich Chocolate Clean Lean Protein
  • 2 tbsp agave syrup (Optional)


  1. Put all ingredients in a high speed blender and blend till smooth.
  2. Serve with toppings of choice.

protein b-nice vegan ice cream



  • 4 frozen bananas (the spottier the better)
  • 2 scoops Nuzest Clean Lean Protein (flavor of choice)
  • ¼ cup chopped almonds or other toppings of choice (optional)


  1. Place frozen bananas in the food processor. Tip: Bananas can be frozen whole and broken into thirds, or frozen as coins on a baking sheet.
  2. Pulse until bananas appear crumbly
  3. Scrape down with a rubber spatula.
  4. Continue to work in a series of pulses until the bananas become incorporated and smooth. May take several minutes. Tip: Be careful not to process too long after bananas become smooth, as the bananas can loose form quickly.
  5. Add two scoops of vanilla Nuzest Clean Lean Protein. Pulse to combine.
  6. Eat immediately, topped with your favorite extras. Or, put in freezer to harden. If freezing, defrost on the counter for at least 20 minutes before enjoying.

frozen dairy-free vegan chocolate ice cream bars



  • 2 tbsp almond butter
  • 1 tbsp powdered cocoa
  • 1 scoop Rich Chocolate Clean Lean Protein
  • 1/2 banana (spottier the better)
  • 1/2 cup almond milk
  • 2 tsp alcohol free vanilla
  • 1/4 tbsp coconut oil (melted)
  • 2 tbsp powdered cocoa
  • 1 tbsp coconut nectar
  • Chopped almonds (optional)


  1. For bars, place all ingredients into a high speed blender. Mix on medium-high speed until smooth.
  2. Pour the mixture into ice cream bar molds* and freeze (approximately 5 hours or overnight).
  3. When ready to eat, mix coating ingredients until it forms a smooth sauce. Adjust sweetness to taste.
  4. Remove bars from the molds. Coat the bars in the chocolate coating, pressing each side into the chopped almonds (as coating dries quickly). Return to the freezer for 5 minutes.
  5. Devour!

*Such as Silikomart Silicone Easy Ice Cream Bar Molds

protein in its purest form

smore b nice cream vegan protein ice cream sandwiches



  • One batch of Protein B'Nice Cream (see recipe above)
  • Crust (see below)
  • Chocolate frosting (see below)


  • 1 can garbanzo beans (drained and rinsed)
  • 2 tsp alcohol free vanilla
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp almond butter
  • 2 tbsp coconut oil
  • 1/2 cup date paste (Note: Paste is made by placing 1 cup pitted dates plus 1/2 cup warm water in a high powered blender and then blending until smooth.)
  • 1/2 cup flax meal
  • 1 scoop Smooth Vanilla Clean Lean Protein powder

**Chocolate Frosting**

  • 1/2 cup peanut butter powder
  • 1/4 cup cocoa powder
  • 1/2-1 cup almond milk
  • 2 tbsp coconut nectar or liquid sweetener of your choosing (such as maple syrup)


**Crust Method**

  1. Line a 7x11 jelly pan (or similar size) with parchment paper.
  2. Add oats and flax meal to a food processor and process until it resembles a coarse flour.
  3. Add the rest of the crust ingredients and mix in the food processor until combined.
  4. The dough will be very thick.
  5. Smooth the dough into the pan with a spatula.
  6. Use a sheet of parchment paper sprayed with coconut oil to help press the dough into a flat 1/4 thick sheet. Keep in mind that the dough may not completely fill the length of the pan.
  7. Place the tray in freezer.
  8. Meanwhile, make chocolate frosting (see below)

**Frosting Method**

  1. Place peanut flour and cocoa in a small bowl.
  2. Add liquid sweetener.
  3. Then, slowly add milk a little at a time, stirring to incorporate until you get a smooth, thick frosting.
  4. Adjust sweetness to taste.

**Sandwich Assembly Method**

  1. Remove the crust from the freezer and spread the frosting over the entire sheet of dough.
  2. Place the tray in the freezer again while you make Protein B'Nice Cream.
  3. After the Protein B'Nice cream is made, remove the dough from the the freezer.
  4. Cut the dough in half longways.
  5. Spread B'Nice cream in a 1-inch layer on one side of the dough.
  6. Lift the side of the dough without the B'Nice cream and place on top of B'Nice cream layer and press down slightly.
  7. Wrap the layered S'More in the parchment paper and place in the freezer for at least 2 hours. (Alternatively, tastes great freshly assembled, although, a tad messy!)
  8. Remove 15 minutes prior to serving.
  9. When ready to serve, use a sharp knife to cut sandwiches. Enjoy!

vegan vanilla matcha protein ice cream



  • 2 14-oz cans full fat coconut milk
  • 4 scoops Nuzest Vanilla Matcha Clean Lean Protein Functional Flavors


  1. Freeze an empty loaf pan in the freezer for several hours.
  2. Blend the coconut milk in a high speed blender until emulsified. Add the Vanilla Matcha Clean Lean Protein and puree until smooth.
  3. Transfer to the frozen loaf pan and freeze for about 3-4 hours. Cover with plastic wrap to ensure a layer of ice does not form over the top.
  4. Thaw 10 minutes or so before scooping and enjoying!

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chocolate vegan b-nice protein ice cream



  • 5 frozen, peeled bananas broken into quarters
  • 1 scoop Nuzest Rich Chocolate Clean Lean Protein
  • 4 tbsp cocoa powder
  • 4 pitted dates
  • 1 tbsp alcohol free vanilla
  • 2 tbsp almond milk


  1. Add all ingredients to a high powered blender. Using tamper, process on high until a smooth ice cream texture is achieved.
  2. Scoop into your favorite ice cream dish and garnish with your favorite toppings.

vegan ice cream



  • Coconut Milk
  • Nuzest Clean Lean Protein
  • Erythritol (or your favorite sweetener of choice)
  • Ice Cubes


Method 1 using Ice Cream Maker

  1. Pour 1 can of light coconut milk into a mixing bowl, followed by 1 serving of Nuzest (which is 2 scoops) and 1/4 cup of erythritol.
  2. Whisk the combination together and pour into an ice cream maker that has been frozen for at least 24 hours.
  3. Put the curn into the machine and then put the top on. And let the machine do the magic for 25 minutes or so. When the combination looks thick and has the consistency of ice cream, it's time to serve it up. Feel free to shave some chocolate on top.

Method 2

  1. In your blender that has roughly 15 ice cubes, pour 1 cup of canned coconut milk and 1 cup carton coconut milk, following by 1/4 cup erythritol and 1 serving of Nuzest (which is 2 scoops) and give it a whirl until blended.
  2. If you are feeling fancy, pour your mix into a martini glass.

Method 3

  1. In your third blender that also has some ice in it, pour 1 can of light coconut milk, 1 serving of Nuzest (which is 2 scoops) and 1/4 cup of erythritol in and blend until creamy.
  2. If you don't have a bowl, a wine glass will do!

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