For anyone that’s made homemade ice-cream before, without an ice cream maker, you’ll know it’s not the easiest thing to achieve a creamy-smooth texture. On top of that trying to make ice-cream healthy is a challenge in itself, and by adding protein powder to the recipe just increases the chances of just getting an icy mess! But with a little experimentation I’ve managed to do it; an ice-cream that’s both healthy and lean-body approved, and most important of all tastes grrrreat! Feel free to adapt the recipe slightly and add or take things away depending on your taste, but taste and texture-wise this one ticks a lot of boxes. It has a creamy ice-cream texture that melts in your mouth, an array of different flavours each complementing the other, and the crunchiness of the salted almonds. Yes, having salted almonds in an ice-cream may seem a little funky, but trust me this works. Plus, not forgetting that every good ice-cream (in my opinion anyway) should have a little chocolate. So lots of boxes ticked, and hopefully your taste buds tingling. Here’s how to make it:

Time to make: You can smash this one out in about 20 minutes, but then freezer time of at least 1 hour 30 minutes. Enough time to go to the gym.

Best Time to Eat: Pretty much anytime of the day whether you’re trying to lean-down or strength and size-up, but would work particularly well post-workout. The protein and healthy carbohydrates will maximize recovery while the electrolytes that this contains from the banana and salted almonds will help with hydration and help to prevent muscle cramps.

Serves: 3-4 portions

Per portion (based on 3 portions):

  • Kcal: 200
  • Protein: 15g
  • Carbs: 9.5g
  • Fats: 10.9g

Difficulty: Easy if you follow the steps…


  • 250ml Almond Milk (unsweetened)
  • 2 TSP Arrowroot Powder
  • 100g Low Fat Greek Yogurt
  • 30g Vanilla Flavoured Milk Protein Powder (e.g., THIS ONE. You may also be able to use Whey but it could make the mixture a little sloppier)
  • 1 TBS Natural Peanut Butter
  • ½ Frozen Banana (cut up before freezing)
  • Optional: 1-2 TSP Stevia/Truvia (or other sweetener)
  • 20g Roasted Salted Almonds
  • 25g Sugar-Free/Diabetic Dark Chocolate (or alternatively dark chocolate with a high coco content, 80% or more).


  1. In a saucepan on a low heat whisk together the Almond milk and Arrowroot Powder for around 2-3 minutes, until thickened slightly. Do not boil.
  2. Put to the side and leave to cool for around 15 minutes.
  3. Grab your trusty blender and throw in:
    • The Greek Yogurt
    • Vanilla Milk Protein Powder
    • Peanut Butter
    • The optional 1-2 TSP Sweetener of your choice
    • And the thickened Almond Milk Mixture
  4. Blend everything together until smooth
  5. Then add in the Frozen Banana and blend for a further 30 seconds or until smooth.
  6. Roughly chop the Salted Roasted Almonds and Chocolate and fold in to the ice-cream mixture, leaving a little for on the top.
  7. Place in to a Tupperware container, or metal loaf tin, and throw the rest of the Almonds and Chocolate on top.
  8. Place in the freezer for at least 1 hour 30 before serving.
  9. Tip: If storing in the freezer for a long time the ice-cream is best left out for 15 minutes before serving.
  10. Enjoy….

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