This vegan protein ice cream combines frozen bananas, organic almond protein, almond butter and a plant-based rice drink. It takes about 10 minutes to prepare and does not require an ice cream maker.
Serve it straight from the blender for a soft-serve texture or freeze it for two to three hours for firmer scoops. The almond protein and almond butter provide 47 g of protein in the full recipe, or 11.75 g per serving before the other ingredients are counted.
Quick recipe overview
Preparation time: 10 minutes
Optional freezing time: 2–3 hours
Servings: 4
Equipment: powerful blender or food processor
Diet: vegan and vegetarian
Main allergen: almonds
Ingredients
- 3 medium organic ripe bananas, approximately 300 g peeled, sliced and frozen
- 70 g organic almond protein powder
- 50 g organic almond butter
- 15 g organic powdered rice drink
- 75 ml cold water
- 1 teaspoon vanilla
- A small pinch of salt
- Optional organic sweetener, added after tasting
The almond protein contains 50 g of protein per 100 g. The almond butter contains 24 g of protein and 10 g of fibre per 100 g. The rice drink powder is made from 99.8% organic rice and is normally prepared at a ratio of one part powder to five parts water.
Method
- Mix the powdered rice drink with the cold water.
- Leave the frozen banana pieces at room temperature for three to five minutes.
- Add the bananas, almond butter, vanilla and salt to a powerful blender or food processor.
- Add the almond protein powder and approximately half of the prepared rice drink.
- Blend in short intervals, stopping to scrape down the sides when needed.
- Add the remaining rice drink one tablespoon at a time. Stop as soon as the mixture becomes smooth and thick.
- Taste the mixture. Add a sweetener only if the bananas are not sweet enough.
- Serve immediately for a soft-serve texture.
- For firmer scoops, transfer the mixture to a shallow, covered container and freeze for two to three hours.
- Leave the ice cream at room temperature for five to ten minutes before scooping.
How much protein is in one serving?
The almond ingredients provide:
- 35 g of protein from 70 g of almond protein powder;
- 12 g of protein from 50 g of almond butter;
- 47 g of protein in the complete batch;
- 11.75 g of protein per serving when divided into four portions.
The final amount will be slightly higher after the bananas and optional ingredients are included.
4 flavour variations
Almond and vanilla
Add:
- An additional ½ teaspoon of organic bourbon vanilla
- 15 ml organic maple syrup, if needed
- Chopped almonds for serving
This is the most neutral version and keeps the roasted almond flavour in the foreground.
Almond and cocoa
Add:
- 15 g organic cocoa powder
- 15–20 g organic date powder or powdered erythritol
- Crushed cocoa beans or vegan dark chocolate, optional
Cocoa absorbs liquid. Add one additional tablespoon of rice drink if the mixture becomes too dense.
Almond and forest berries
Add:
- 100–120 g frozen raspberries, blueberries or mixed berries
- ½ teaspoon vanilla
- Maple syrup, only if needed
Begin with approximately half of the prepared rice drink. Frozen berries release additional liquid as they are blended.
Almond, coffee and cocoa
Add:
- One cooled espresso, approximately 30 ml
- 10 g organic cocoa powder
- Sweetener to taste
Count the espresso as part of the total liquid and reduce the prepared rice drink accordingly.
How to make the texture creamier
Use fully frozen bananas. Partially frozen fruit produces a thinner result.
Stir the almond butter before measuring it. Natural almond oil can separate from the solid part of a nut butter, so the contents should be mixed until uniform.
Add the liquid gradually. Almond protein absorbs water, but excessive liquid produces more ice crystals after freezing.
Blend only until smooth. Long blending times warm the ingredients and turn the mixture into a smoothie.
Use a shallow container for freezing. A thin layer freezes more evenly and softens more quickly before serving.
Troubleshooting
The mixture is too thick
Add one tablespoon of rice drink and blend again. Repeat only when necessary.
The texture is dry or powdery
The mixture contains too much powder for the available liquid. Add a small amount of rice drink and check that the almond butter is fully incorporated.
The ice cream is too soft
Freeze it in a shallow container for one to two additional hours.
The ice cream becomes very hard
Leave it at room temperature for five to ten minutes before serving. Homemade ice cream generally freezes more firmly because it does not contain the stabilisers used in many commercial recipes.
Ice crystals appear after freezing
The mixture may contain too much liquid or may have been repeatedly thawed and refrozen.
Which sweetener works best?
Very ripe bananas may provide enough sweetness. Always taste the blended base before adding a sweetener.
Date powder adds caramel notes and creates a slightly denser texture. Because it is an ingredient used for sweetening and contains naturally occurring sugars, a recipe containing date powder should not be described as sugar-free or as having no added sugar.
Maple syrup blends easily and has little effect on texture. Use a small quantity so the almond flavour remains noticeable.
Powdered erythritol contains no sugars, but it can add a cooling sensation and may affect the frozen texture. Excessive consumption may have a laxative effect.
Why the recipe uses both almond protein and almond butter
Almond protein provides most of the protein and thickens the mixture. The product used in this recipe contains 50% protein and 14% fibre.
Almond butter adds roasted flavour, natural almond fats and a smoother mouthfeel. The Bett’r product contains 100% roasted organic almonds, without added sugar, palm oil or additives.
Powdered rice drink supplies the liquid needed for blending. Its mild taste does not overpower the almonds, vanilla, cocoa or fruit.
Nutritional benefits of the almond ingredients
The most relevant nutritional benefit is the contribution of plant-based protein. Almond protein and almond butter also contribute fibre and naturally occurring fats.
Almonds are associated with protein, fibre, unsaturated fats and vitamin E. The exact micronutrient content of the finished ice cream cannot be established from the available product labels, so the recipe should not be promoted as a source of vitamin E or specific minerals without a complete nutritional analysis.
Almond butter improves texture, but it does not make the dessert low in calories. Serving size and the complete ingredient list remain relevant.
Is the recipe vegan and vegetarian?
Yes. The base contains only plant-derived ingredients and does not use milk, cream, eggs, butter, gelatine or honey.
A vegan recipe is also suitable for vegetarians. Check the labels of optional chocolate, biscuits, granola or sauces because these additions may contain milk or other animal-derived ingredients.
What does organic certification mean?
Organic certification refers to controlled requirements for agricultural production, processing, transport and storage. In the EU, the organic logo may be used only on qualifying products certified by an authorised control body.
Organic certification does not automatically mean that a product contains more protein, fewer calories or less sugar. Those characteristics depend on the nutritional composition of the individual ingredients.
Frequently asked questions
Can I make vegan protein ice cream without an ice cream maker?
Yes. A powerful blender or food processor is sufficient. Serve the mixture immediately or freeze it briefly for firmer scoops.
Can I make it without bananas?
Yes. Use frozen mango, thick plant-based yoghurt or a combination of coconut cream and frozen fruit. The amount of liquid and sweetener will need to be adjusted.
Can I use only almond butter?
Yes, but the recipe will contain substantially less protein and will have a softer, richer texture.
Can I use only almond protein?
Yes, but the ice cream may become dry or powdery. Add a source of fat such as almond butter, cashew butter or coconut cream.
Can I prepare it without a sweetener?
Yes. Very ripe bananas may provide enough sweetness.
Is it suitable after exercise?
It can be eaten as a dessert or snack that contributes protein. Its suitability depends on the portion, the rest of the diet and individual nutritional requirements.
How should it be stored?
Keep it in a covered container in the freezer. Avoid repeated thawing and refreezing.
Does it contain allergens?
Yes. The recipe contains almonds. Always check individual packages for declared allergens and possible traces.
Try the basic version first
Start with the vanilla base and add the liquid gradually. Once you know how the recipe behaves in your blender, adapt it with cocoa, berries or coffee.
