This High-Protein Vanilla Frozen Yogurt is ideal for fat loss, muscle recovery, or just a healthier dessert because it has a thick texture, lots of protein, and little sugar.
Each serving contains roughly 20–25g of protein, depending on the protein powder used.
High-Protein Vanilla Frozen Yogurt
This recipe (1X) yields 4 servings
- Ingredients
- 2 cups full-fat Greek yogurt (very thick & strained)
- 1 scoop (25–30g) vanilla whey or casein protein powder
- 1/4 cup unsweetened almond milk (or regular milk)
- 2–3 tbsp honey or maple syrup (or sweetener of choice)
- 1 tsp pure vanilla extract
- pinch of sea salt
- Optional
- 1 tbsp cream cheese (for extra creaminess)
Why This Works
- Greek yogurt = natural protein + tang
- Protein powder boosts protein without ruining texture
- Small amount of milk keeps it scoopable
- Optional cream cheese prevents iciness
Instruction for High-Protein Vanilla Frozen Yogurt
Step 1: Blend the Base
In a bowl, whisk together:
- Greek yogurt
- Protein powder
- Milk
- Honey
- Vanilla
- Salt
Whisk until completely smooth (no protein lumps).
Tip: If too thick, add 1 tbsp milk at a time.
Step 2: Freeze Smartly
- Transfer to a shallow container.
- Freeze for 3–4 hours.
- Stir every 45–60 minutes for smoother texture (2–3 times total).
No ice cream machine needed.
Frozen Dessert • High-Protein • Vanilla
Nutrition (Per Serving)
Estimated values per serving (varies by yogurt & protein powder brand)
~190–230
Calories
6–8g
Fat
12–18g
Carbs
20–25g
Protein
🔥 Flavor Upgrade Ideas
🍓 Berry Cheesecake
Add crushed frozen raspberries + 1 crushed digestive biscuit.
🍫 Chocolate Peanut Butter
Add 1 tbsp cocoa powder + 1 tbsp natural peanut butter.
☕ Coffee Protein FroYo
Add 1 tsp instant espresso powder.
🥭 Tropical
Blend in mango puree + shredded coconut.
Pro Tips for Extra Creaminess
- Use full-fat Greek yogurt, not low-fat.
- Let it sit 5–10 minutes before scooping.
- Blend in a food processor after freezing for ultra-smooth texture.
High-Protein Vanilla Frozen Yogurt FAQ
FAQ
High-Protein Vanilla Frozen Yogurt: Frequently Asked Questions
Quick answers for creamy texture, protein swaps, freezing tips, and storage.
Can I use regular yogurt instead of Greek yogurt? +
You can, but the texture will be less creamy. Greek yogurt is thicker and higher in protein.
If using regular yogurt, strain it through a cheesecloth for 1–2 hours to remove excess liquid.
What type of protein powder works best? +
Both whey and casein work well. Whey gives a lighter texture,
while casein makes it thicker and creamier. Choose a vanilla-flavored powder for the best taste.
How do I avoid icy texture? +
Stir the mixture every 45–60 minutes while freezing (2–3 times total).
This breaks up ice crystals and keeps the frozen yogurt smooth and creamy.
Can I make it without honey or maple syrup? +
Yes. You can use your preferred sweetener (stevia, monk fruit, or sugar).
Keep in mind that liquid sweeteners help improve texture slightly.
How long does it last in the freezer? +
Store in an airtight container for up to 1 week.
Let it sit at room temperature for 5–10 minutes before scooping if it becomes too firm.
Can I add mix-ins or flavors? +
Absolutely! Add chocolate chips, crushed cookies, berries, peanut butter,
or cocoa powder. Fold them in after blending and before freezing.