Nothing beats the heat like a creamy scoop of homemade ice cream, and this high-protein peach ice cream is my go-to summer treat. It’s dreamy enough to satisfy your sweet tooth but packed with enough protein to keep you full. I’ve been making protein ice cream for years—ever since I discovered how easy it is to turn Greek yogurt and frozen fruit into something magical—and this peach version might just be my favorite. Trust me, you won’t miss the sugar crash after this one!
High-Protein Peach Ice Cream Ingredients
Here’s what you’ll need for that creamy, dreamy peach perfection:
- 2 cups frozen peaches (about 3 medium peaches, sliced before freezing)
- 1 cup full-fat Greek yogurt (measured in a liquid measuring cup)
- 1 scoop (about 30g) vanilla protein powder
- 2 tablespoons honey (level measurements, not heaped)
- 1 teaspoon pure vanilla extract
Ingredient Notes & Substitutions
The Greek yogurt gives this ice cream its ultra-creamy base while packing in protein – don’t skip it! I use full-fat for the best texture, but low-fat works in a pinch. If you’re dairy-free, coconut yogurt makes a great substitute. The protein powder thickens the mixture beautifully, but if you don’t have any, add an extra 1/4 cup yogurt. For sweeteners, maple syrup works just as well as honey – I’ve used both depending on what’s in my pantry!
How to Make High-Protein Peach Ice Cream
Okay, friends – let’s turn these simple ingredients into magic! Here’s my foolproof method:
- Blend it up: Toss all ingredients into your blender (I use a high-powered one like Vitamix). Start on low, then crank it up to high for about 45 seconds until super smooth. If it struggles, pause to scrape down the sides with a rubber spatula.
- Taste test: This is the fun part! Dip a spoon in to check sweetness. Want more honey? Add another tablespoon. Prefer stronger vanilla? Go for it – this is your masterpiece.
- Freeze properly: Pour the creamy mixture into a freezer-safe container (I swear by glass loaf pans). Smooth the top with your spatula. Now the hard part – wait at least 4 hours! I know, torture.
- Serve right: When the craving hits, pull it out 5 minutes before scooping. The texture should be creamy like soft-serve. Garnish with fresh peach slices if you’re feeling fancy!
Tips for the Best Texture
Icy ice cream? No thanks! The secret is using very ripe peaches – they’re sweeter and blend smoother. If your blender isn’t powerful, let the peaches thaw slightly first. And here’s my weird trick: if it gets too frozen, just re-blend for 10 seconds before serving. Works every time!
Why You’ll Love This High-Protein Peach Ice Cream
This isn’t just another ice cream—it’s a game-changer! Here’s why it’s become my summer staple:
- Protein powerhouse: 10g per serving keeps you full (no post-scoop snack attacks!)
- Naturally sweet: Just honey and ripe peaches—no sugar crashes here
- Creamy dreaminess: Greek yogurt makes it scoopable straight from the freezer
- Speed demon: Done in under 10 minutes—blender to freezer before you can say “peach season!”
Storage & Serving Suggestions
This peach ice cream stays dreamy in an airtight container for up to 2 weeks (if it lasts that long!). Let it sit at room temperature for 5 minutes before scooping – the texture gets even creamier. My favorite way to serve? Top with fresh mint leaves and a drizzle of honey. For extra crunch, add chopped toasted almonds – trust me, the combo is heavenly!
High-Protein Peach Ice Cream Nutritional Info
*Nutritional values are estimates per 1/2 cup serving:*
- 150 calories – lighter than traditional ice cream
- 10g protein – thanks to Greek yogurt and protein powder
- 20g carbs – mostly from natural fruit sugars
- 2g fiber – bonus from those peach skins!
This guilt-free treat gives you all the creamy satisfaction with none of the sugar crash. Exact values may vary slightly based on your specific ingredients.
High-Protein Peach Ice Cream FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Just slice and freeze them for at least 4 hours first – this gives that perfect icy-but-creamy texture. Fresh peaches straight in will make it too runny.
How do I make this dairy-free?
Swap Greek yogurt for coconut yogurt (the thick, Greek-style kind works best) and use a plant-based protein powder. The flavor will be slightly different but still delicious!
Is protein powder really necessary?
It helps thicken and boost protein, but you can skip it – just add an extra 1/4 cup yogurt. Your ice cream will be slightly softer but still tasty.
Ready to Whip Up Some Peach Perfection?
Blend, freeze, and enjoy—then show me your creations! Tag me so I can see your high-protein peach masterpieces!
Print35 High-Protein Peach Ice Cream Secrets for Ultimate Creaminess
A refreshing high-protein peach ice cream perfect for summer.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 4 hours 10 mins
- Yield: 4 servings 1x
- Category: Dessert
- Method: No-cook
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups frozen peaches
- 1 cup Greek yogurt
- 1 scoop vanilla protein powder
- 2 tbsp honey
- 1 tsp vanilla extract
Instructions
- Blend frozen peaches, Greek yogurt, protein powder, honey, and vanilla extract until smooth.
- Pour mixture into a freezer-safe container.
- Freeze for at least 4 hours.
- Serve chilled.
Notes
- Use ripe peaches for best flavor.
- Adjust honey to taste.
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 5mg
