How to Make Matcha Vanilla Protein Ice Cream (No Churn)
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Blend Greek yogurt, almond milk, protein powder, matcha, erythritol, and vanilla in a food processor until smooth.
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Pour mixture into a freezer-safe container.
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Freeze for 2 hours, then stir vigorously to break up ice crystals.
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Freeze an additional 2 hours until firm.
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Scoop and serve as soft-serve or let thaw slightly for easier scooping.
Pro Tips for Perfect Matcha Vanilla Protein Ice Cream (No Churn)
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of plain nonfat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Matcha Vanilla Protein Ice Cream (No Churn)?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Matcha Vanilla Protein Ice Cream (No Churn)?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for plain nonfat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.