Protein ice cream is a delicious way to enjoy a sweet treat while supporting your fitness goals.
With a Cuisinart ice cream maker, you can make creamy, high-protein ice cream right at home.
These recipes use protein powders, Greek yogurt, and other nutrient-rich ingredients to boost protein content without sacrificing flavor or texture.
From chocolate and vanilla to fruity and nutty variations, there’s a recipe for every craving.
In this article, we’ve curated 15 Cuisinart protein ice cream maker recipes that are easy, delicious, and perfect for healthy indulgence.
15 Flavorful Cuisinart Protein Ice Cream Maker Recipes You’ll Love
Protein ice cream proves you can enjoy dessert while staying on track with your nutrition.
These 15 recipes provide a variety of flavors, textures, and protein-packed options for every taste.
From creamy chocolate to fruity and refreshing, there’s something for every mood and occasion.
Experiment with protein powders, fruits, nuts, and natural sweeteners to create your favorite combinations.
Using a Cuisinart ice cream maker makes preparation easy and ensures creamy, consistent results.
With these recipes, you can indulge guilt-free while boosting your protein intake.
Chocolate Peanut Butter Protein Ice Cream
Chocolate Peanut Butter Protein Ice Cream is rich, creamy, and packed with protein.
It is perfect for a post-workout dessert that is both low in sugar and high in protein.
The combination of chocolate protein powder, peanut butter, and Greek yogurt creates a smooth, indulgent ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop chocolate protein powder
- 2 tbsp natural peanut butter
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or preferred sugar substitute
- 1 tsp vanilla extract
Instructions:
- In a blender, combine Greek yogurt, chocolate protein powder, peanut butter, almond milk, erythritol, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if necessary before finishing.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for firmer texture.
- Serve garnished with a few chopped peanuts or a drizzle of peanut butter if desired.
This chocolate peanut butter protein ice cream is creamy, rich, and indulgent.
It is perfect for a post-workout protein-packed dessert.
The chocolate protein powder provides essential protein while peanut butter adds healthy fats and flavor.
It is easy to prepare, satisfying, and ideal for a guilt-free indulgence.
Vanilla Almond Protein Ice Cream
Vanilla Almond Protein Ice Cream is smooth, creamy, and subtly nutty.
It is perfect for a diabetic-friendly dessert that is high in protein and low in fat.
The combination of vanilla protein powder, almond milk, and low-fat Greek yogurt creates a rich, creamy texture.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or preferred sugar substitute
- 1 tsp almond extract
- 1/4 cup slivered almonds for garnish
Instructions:
- In a blender, combine Greek yogurt, vanilla protein powder, almond milk, erythritol, and almond extract.
- Blend until smooth and creamy, scraping down the sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness or almond flavor if needed.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for firmer texture.
- Serve garnished with slivered almonds if desired.
This vanilla almond protein ice cream is creamy, smooth, and subtly nutty.
It is perfect for a high-protein dessert that is light and satisfying.
The vanilla protein powder provides essential protein while almond extract and nuts add flavor and crunch.
It is easy to prepare, nutritious, and ideal for a healthy treat.
Strawberry Cheesecake Protein Ice Cream
Strawberry Cheesecake Protein Ice Cream is fruity, creamy, and protein-packed.
It is perfect for a dessert that is both diabetic-friendly and high in protein.
The combination of strawberries, low-fat Greek yogurt, and protein powder creates a rich, indulgent ice cream with a fruity twist.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 cup fresh or frozen strawberries
- 1/4 cup low-fat cream cheese, softened
- 1–2 tbsp erythritol or preferred sugar substitute
- 1 tsp vanilla extract
Instructions:
- In a blender, combine Greek yogurt, vanilla protein powder, strawberries, cream cheese, erythritol, and vanilla extract.
- Blend until smooth and creamy, ensuring strawberries are fully pureed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if needed during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for firmer texture.
- Serve garnished with a few strawberry slices if desired.
This strawberry cheesecake protein ice cream is creamy, fruity, and indulgent.
It is perfect for a high-protein, diabetic-friendly dessert.
The strawberries provide natural sweetness while cream cheese adds a rich, tangy flavor.
It is easy to prepare, flavorful, and ideal for a guilt-free treat.
Mocha Protein Ice Cream
Mocha Protein Ice Cream is rich, chocolatey, and infused with coffee flavor.
It is perfect for a post-workout dessert that is low in sugar but high in protein.
The combination of chocolate protein powder, coffee, and Greek yogurt creates a smooth, creamy ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop chocolate protein powder
- 1 tsp instant coffee or espresso powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
- 1 tsp vanilla extract
Instructions:
- Dissolve instant coffee in 1–2 tablespoons of warm water.
- In a blender, combine Greek yogurt, chocolate protein powder, almond milk, coffee mixture, erythritol, and vanilla extract.
- Blend until smooth and creamy, scraping down the sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if needed before finishing.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for firmer texture.
- Serve garnished with a few sugar-free chocolate shavings if desired.
This mocha protein ice cream is rich, chocolatey, and smooth.
It is perfect for a high-protein dessert that is indulgent yet low in sugar.
The chocolate protein powder provides protein while coffee adds depth and richness.
It is easy to prepare, satisfying, and ideal for a post-workout treat.
Cookies and Cream Protein Ice Cream
Cookies and Cream Protein Ice Cream is creamy, indulgent, and high in protein.
It is perfect for a diabetic-friendly dessert that is satisfying and low in sugar.
The combination of vanilla protein powder, low-fat Greek yogurt, and crushed sugar-free cookies creates a rich, dessert-like ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or preferred sugar substitute
- 1/4 cup crushed sugar-free cookies
- 1 tsp vanilla extract
Instructions:
- In a blender, combine Greek yogurt, vanilla protein powder, almond milk, erythritol, and vanilla extract.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Gently fold in crushed sugar-free cookies during the last 5 minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for firmer texture.
- Serve garnished with additional cookie crumbs if desired.
This cookies and cream protein ice cream is creamy, indulgent, and protein-rich.
It is perfect for a low-sugar, high-protein dessert.
The vanilla protein powder adds essential protein while cookie pieces give crunch and indulgence.
It is easy to prepare, satisfying, and ideal for a guilt-free dessert
Banana Almond Protein Ice Cream
Banana Almond Protein Ice Cream is creamy, naturally sweet, and packed with protein.
It is perfect for a post-workout dessert that is low in sugar and high in protein.
The combination of ripe bananas, almond butter, and protein powder creates a smooth, indulgent ice cream with natural sweetness.
Ingredients:
- 2 ripe bananas, peeled and frozen
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1 tbsp almond butter
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or preferred sugar substitute
- 1 tsp vanilla extract
Instructions:
- Place frozen bananas, Greek yogurt, protein powder, almond butter, almond milk, erythritol, and vanilla extract into a blender.
- Blend until smooth and creamy, scraping down the sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with sliced almonds or banana slices if desired.
This banana almond protein ice cream is creamy, naturally sweet, and high in protein.
It is perfect for a post-workout dessert that is both satisfying and healthy.
The bananas provide natural sweetness while almond butter adds flavor and healthy fats.
It is easy to prepare, delicious, and ideal for a guilt-free indulgence.
Coffee Mocha Protein Ice Cream
Coffee Mocha Protein Ice Cream is rich, chocolatey, and infused with bold coffee flavor.
It is perfect for a high-protein dessert that is low in sugar and indulgent.
The combination of chocolate protein powder, espresso, and low-fat Greek yogurt creates a creamy, flavorful ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop chocolate protein powder
- 1 tsp instant coffee or espresso powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
- 1 tsp vanilla extract
Instructions:
- Dissolve instant coffee in 1–2 tablespoons of warm water.
- In a blender, combine Greek yogurt, chocolate protein powder, almond milk, coffee mixture, erythritol, and vanilla extract.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with sugar-free chocolate shavings or a light dusting of cocoa if desired.
This coffee mocha protein ice cream is rich, chocolatey, and creamy.
It is perfect for a post-workout or afternoon protein-packed dessert.
The espresso adds bold flavor while chocolate protein powder provides essential protein.
It is easy to prepare, indulgent, and ideal for coffee lovers.
Mixed Berry Protein Ice Cream
Mixed Berry Protein Ice Cream is fruity, vibrant, and packed with protein.
It is perfect for a diabetic-friendly dessert that is light, low in sugar, and high in protein.
The combination of mixed berries, vanilla protein powder, and Greek yogurt creates a smooth, flavorful ice cream.
Ingredients:
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
- 1 tsp vanilla extract
Instructions:
- Place mixed berries, Greek yogurt, protein powder, almond milk, erythritol, and vanilla extract into a blender.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with a few whole berries or a sprinkle of crushed nuts if desired.
This mixed berry protein ice cream is fruity, creamy, and packed with protein.
It is perfect for a low-sugar, high-protein dessert.
The berries provide natural sweetness and antioxidants while Greek yogurt and protein powder add creaminess and protein.
It is easy to prepare, refreshing, and ideal for a healthy indulgence.
Salted Caramel Protein Ice Cream
Salted Caramel Protein Ice Cream is creamy, sweet, and lightly salty.
It is perfect for a high-protein dessert that is indulgent yet low in sugar.
The combination of vanilla protein powder, low-fat Greek yogurt, and sugar-free caramel creates a smooth, decadent ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/4 cup sugar-free caramel sauce
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
- 1/4 tsp sea salt
Instructions:
- In a blender, combine Greek yogurt, protein powder, almond milk, erythritol, and sea salt.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness or saltiness if needed during the final minutes of churning.
- Gently swirl in the sugar-free caramel sauce during the last few minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with a light drizzle of caramel if desired.
This salted caramel protein ice cream is creamy, sweet, and lightly salty.
It is perfect for a post-workout dessert that is indulgent yet healthy.
The protein powder provides essential protein while caramel adds rich flavor without sugar.
It is easy to prepare, satisfying, and ideal for a guilt-free treat.
Matcha Green Tea Protein Ice Cream
Matcha Green Tea Protein Ice Cream is vibrant, creamy, and full of antioxidants.
It is perfect for a diabetic-friendly dessert that is low in sugar and high in protein.
The combination of matcha powder, vanilla protein powder, and low-fat Greek yogurt creates a smooth, unique ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1 tsp matcha green tea powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
Instructions:
- In a blender, combine Greek yogurt, protein powder, almond milk, matcha powder, and erythritol.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness or matcha intensity if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with a light dusting of matcha powder if desired.
This matcha green tea protein ice cream is creamy, vibrant, and full of antioxidants.
It is perfect for a high-protein dessert that is unique and healthy.
The matcha adds a subtle earthy flavor while protein powder provides essential nutrients.
It is easy to prepare, refreshing, and ideal for a guilt-free indulgence
Peanut Butter Banana Protein Ice Cream
Peanut Butter Banana Protein Ice Cream is creamy, naturally sweet, and packed with protein.
It is perfect for a post-workout dessert that is low in sugar but high in protein and flavor.
The combination of frozen bananas, natural peanut butter, and protein powder creates a smooth, indulgent ice cream.
Ingredients:
- 2 ripe bananas, peeled and frozen
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla or banana-flavored protein powder
- 2 tbsp natural peanut butter
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or preferred sugar substitute
- 1 tsp vanilla extract
Instructions:
- Place frozen bananas, Greek yogurt, protein powder, peanut butter, almond milk, erythritol, and vanilla extract into a blender.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with sliced bananas or a drizzle of peanut butter if desired.
This peanut butter banana protein ice cream is creamy, sweet, and satisfying.
It is perfect for a high-protein, low-sugar dessert.
The bananas provide natural sweetness while peanut butter adds flavor and healthy fats.
It is easy to prepare, delicious, and ideal for a guilt-free indulgence.
Chocolate Mint Protein Ice Cream
Chocolate Mint Protein Ice Cream is creamy, chocolatey, and refreshing.
It is perfect for a post-workout dessert that is high in protein yet low in sugar.
The combination of chocolate protein powder, Greek yogurt, and fresh mint creates a smooth, indulgent ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop chocolate protein powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
- 1 tsp peppermint extract
- Optional: 1 tbsp sugar-free chocolate chips
Instructions:
- In a blender, combine Greek yogurt, chocolate protein powder, almond milk, erythritol, and peppermint extract.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- If desired, fold in sugar-free chocolate chips during the last few minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with a sprig of fresh mint or chocolate shavings if desired.
This chocolate mint protein ice cream is creamy, chocolatey, and refreshing.
It is perfect for a high-protein, low-sugar dessert.
The chocolate protein powder provides protein while mint adds a fresh, vibrant flavor.
It is easy to prepare, indulgent, and ideal for a guilt-free treat.
Tropical Mango Protein Ice Cream
Tropical Mango Protein Ice Cream is creamy, fruity, and packed with protein.
It is perfect for a diabetic-friendly dessert that is low in sugar yet high in protein.
The combination of ripe mango, low-fat Greek yogurt, and protein powder creates a smooth, tropical ice cream.
Ingredients:
- 1 cup ripe mango, peeled, chopped, and frozen
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened coconut milk
- 1–2 tbsp erythritol or preferred sugar substitute
- 1 tsp lime juice
Instructions:
- Place frozen mango, Greek yogurt, protein powder, coconut milk, erythritol, and lime juice into a blender.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness or lime flavor if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with small mango cubes or a sprinkle of toasted coconut if desired.
This tropical mango protein ice cream is creamy, fruity, and refreshing.
It is perfect for a low-sugar, high-protein dessert.
The mango provides natural sweetness while Greek yogurt adds creaminess and protein.
It is easy to prepare, flavorful, and ideal for a summer treat.
Cookies and Cream Protein Ice Cream
Cookies and Cream Protein Ice Cream is creamy, indulgent, and high in protein.
It is perfect for a low-sugar dessert that is satisfying and rich.
The combination of vanilla protein powder, low-fat Greek yogurt, and sugar-free cookie pieces creates a smooth, dessert-like ice cream.
Ingredients:
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 1/2 cup unsweetened almond milk
- 1–2 tbsp erythritol or sugar substitute
- 1/4 cup crushed sugar-free cookies
- 1 tsp vanilla extract
Instructions:
- In a blender, combine Greek yogurt, protein powder, almond milk, erythritol, and vanilla extract.
- Blend until smooth and creamy, scraping down sides as needed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Gently fold in crushed sugar-free cookies during the last 5 minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with additional cookie crumbs if desired.
This cookies and cream protein ice cream is creamy, indulgent, and protein-rich.
It is perfect for a low-sugar, high-protein dessert.
The protein powder provides essential nutrients while cookie pieces add crunch and flavor.
It is easy to prepare, satisfying, and ideal for a guilt-free treat.
Blueberry Cheesecake Protein Ice Cream
Blueberry Cheesecake Protein Ice Cream is creamy, fruity, and protein-packed.
It is perfect for a diabetic-friendly dessert that is rich in protein yet low in sugar.
The combination of blueberries, low-fat Greek yogurt, protein powder, and cream cheese creates a smooth, indulgent ice cream.
Ingredients:
- 1 cup fresh or frozen blueberries
- 1 cup low-fat Greek yogurt
- 1 scoop vanilla protein powder
- 2 tbsp low-fat cream cheese, softened
- 1–2 tbsp erythritol or sugar substitute
- 1 tsp vanilla extract
Instructions:
- In a blender, combine blueberries, Greek yogurt, protein powder, cream cheese, erythritol, and vanilla extract.
- Blend until smooth and creamy, ensuring blueberries are fully pureed.
- Chill the mixture in the refrigerator for at least 30 minutes to ensure it is very cold.
- Pour the chilled mixture into the Cuisinart ice cream maker according to manufacturer instructions.
- Churn for 20–25 minutes until it reaches soft-serve consistency.
- Taste and adjust sweetness if necessary during the final minutes of churning.
- Transfer ice cream to an airtight container and freeze for 1–2 hours for a firmer texture.
- Serve garnished with a few blueberries or crushed sugar-free graham crackers if desired.
This blueberry cheesecake protein ice cream is creamy, fruity, and indulgent.
It is perfect for a high-protein, low-sugar dessert.
The blueberries provide natural sweetness while cream cheese adds a rich, tangy flavor.
It is easy to prepare, flavorful, and ideal for a guilt-free indulgence.
