Recipes

Protein Ice Cream

By Christina Gutierrez-Williams
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Cook time

20 minutes

Ingredients

Yield

2 portions

1 heaping cup of your favorite frozen fruit, sliced or diced (banana, mango or strawberry are great options!)
1/4 cup milk or cream of choice (we used coconut milk)
1 scoop DH Organic Pea Protein Powder

Optional: 1 tbsp your favorite nut butter, 1/4 tsp vanilla extract/vanilla bean and a pinch of pink himalayan salt

Directions

In the bowl of a food processor, break up the frozen fruit, pulsing occasionally, until it's in small pieces.

Add in the milk, pea protein powder, and nut butter, vanilla & salt if using, and blend until smooth.

You may need to add a little more milk (1-3 more tablespoons) while you keep blending to get it to the consistency of soft serve.

If you want it to be a little firmer and more scoopable, you can pop in the freezer for 5-10 minutes.

Serve as-is or topped with your favorite ice cream toppings!

For a cookie dough ice cream experience, try banana as your base, and then top with chopped DH Chocolate Chip Cookie Dough Bites!

Christina Gutierrez-Williams

Senior Director, Culinary R&D

Christina leads the Daily Harvest Culinary R&D Team - a team of recipe developers and food scientists that create some of the tastiest, most nutrient-dense, fruit and vegetable-forward food out there. This team crafts every dish with heart and intention, drawing inspiration from cherished childhood meals, global travels, and the restaurants we love most. By blending those influences with thoughtful technique, we create delicious, nourishing food that celebrates the natural flavors, textures and colors of fruits and vegetables. The result of this work and approach is meals that feel comforting, vibrant, and deeply satisfying - food you can feel good about enjoying. She holds a graduate degree from the University of Gastronomic Sciences with concentrations in public health and sustainability, and was a Fulbright Fellow. She has worked at the Yale Rudd Center for Food Policy and Obesity, and has had stints at food corporations, organic farms, food justice NGOs and restaurants. Her passion lies in developing delicious and nutritious foods that lead to a happier and healthier planet, animals, natural resources, and people.

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