Protein Ice Cream Bowls

# What You'll Need:

01 - 1 ripe banana, sliced and frozen

02 - 1 cup vanilla or chocolate protein shake (dairy or plant-based)

03 - 1/2 cup Greek yogurt or dairy-free yogurt

04 - 1 tablespoon honey or maple syrup (optional)

05 - 2 tablespoons granola

06 - 1 tablespoon chia seeds

07 - 1/4 cup fresh berries (strawberries, blueberries, raspberries)

08 - 1 tablespoon nut butter (peanut, almond, or sunflower seed)

01 - In a high-speed blender, combine the frozen banana, protein shake, Greek yogurt, and honey or maple syrup if using.

02 - Blend until smooth and creamy, scraping down the sides as necessary. Add a splash more protein shake if too thick.

03 - Pour the mixture evenly into two bowls.

04 - Top with granola, chia seeds, fresh berries, and nut butter according to preference.

05 - For a firmer texture, freeze the bowls for 30 to 60 minutes before serving; otherwise, serve immediately as soft-serve.

01 -

It tastes like ice cream but actually keeps you full, thanks to the protein and Greek yogurt.
The whole thing comes together in under 15 minutes if your banana is already frozen.
It's flexible enough to match your mood—creamy and soft-serve one day, firmer and spoonable the next.

02 -

The blender needs to be powerful enough to truly cream the frozen banana; a weak one will leave icy chunks, which defeats the whole purpose.
Don't blend for too long or the mixture can start to separate or become dense rather than fluffy—stop as soon as it looks smooth and creamy.

03 -

A ripe banana matters more than anything else—slice and freeze it on the day it's starting to brown, when the natural sugars are highest and the texture is perfect for freezing.
If your blender struggles, cut the frozen banana into smaller chunks and give the machine a moment between pulses instead of running it continuously.