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Hey everyone! Protein ice cream is a game-changer in the world of healthy desserts! Seriously, what’s not to love about a voluminous bowl of deliciousness! The best part is that this is so easy to make, and you don’t need to freeze the final product before serving! Actually, I encourage you to gobble this up right away for the best deliciousness!
If you know me, you know that one of my favorite fruits is mango. I love the flavor so much! Unfortunately, I’ve found that the mangoes in Canada aren’t as sweet as they are in India. In India, summertime is mango season. Everyone has mangoes for dessert after some indulgent curries! It’s so light and refreshing, you just can’t say no to them! I’ve had so many in a sitting just because I really couldn’t stop myself!
Mango and vanilla make for a great combination! As much as I love chocolate, I just don’t think it really goes with mangoes! I’ve tried chocolate and mango before and I find the lovely bright color of the mangoes disappears. Of course I’ll always say do what you like, but that’s just my opinion!
So in this protein ice cream recipe I’m really going to let the mangoes shine! As much of a chocoholic I am, I’ve been hooked on vanilla cake protein flavor! We’re going to use some of the vanilla protein powder for this ice cream and as an extra touch, I’m going to incorporate some Madagascar vanilla bean paste. A little bit of vanilla bean paste really goes a long way! I find it really makes this healthy version of ice cream taste just a bit more like ice cream! I’m also going to be adding some honey as a natural source of added sweetness.
Tools Needed
Ingredients for Healthy Mango and Vanilla Protein Ice Cream
All right, you won’t need too much for this protein ice cream recipe! Here’s what you’ll need for a great mango vanilla protein ice cream:
- Milk
- Xanthan gum or Guar gum
- Frozen mangoes
- Madagascar bourbon vanilla bean paste
- Vanilla protein powder
- Honey
- Ice
If you don’t have the vanilla bean paste, then substitute with vanilla extract. Just be sure to double the vanilla extract, as the vanilla bean paste is much stronger!
Additionally, although I have not tried it myself, guar gum is a substitution for xanthan gum if you don’t have that on hand.
How to Make Mango and Vanilla Protein Ice Cream
This protein ice cream is extremely easy to make, and you’re going to love the results! Be sure to scroll to the bottom of this post for the full printable recipe so that you can see the measurements and save it for later!
Add the mangoes into the blender.
Then, add the scoop of vanilla protein powder.
Add the xanthan gum or guar gum.
Pour your vanilla bean paste.
Add a drizzle of honey.
Pour in the milk.
Finally, add the ice cubes.
Blend at a high speed until smooth.
If your mixture is not becoming smooth, remove the lid and scrape the sides, then power on the blender again. You want a consistency that resembles the images below.
Transfer to a serving bowl. Garnish with sliced almonds and serve immediately. Enjoy!
How to Make This Healthy Protein Ice Cream Dairy-Free
In this recipe, I used dairy milk and a whey protein powder. If you don’t consume dairy for whatever reason, no worries! Substitute the milk for any dairy alternative milk, such as almond milk or coconut milk. For the protein powder, you can use your favorite vanilla plant-based protein powder.
Frequently Asked Questions
What makes this a 'healthy' ice cream?▼
It's blended from frozen mango and vanilla protein powder, sweetened with just a tablespoon of honey — so you get a creamy, ice-cream-like treat with a protein boost and no churning or heavy cream.
What does the xanthan or guar gum do?▼
Just a quarter teaspoon thickens the blend into a smooth, scoopable, ice-cream texture rather than a thin, icy smoothie. It's a small amount that makes a big difference to how it holds together.
Do I need an ice cream maker?▼
No machine needed — everything goes in the blender and gets served straight away. The frozen mango and ice cubes do the work of giving it that thick, frosty, soft-serve consistency.
Why frozen mango instead of fresh?▼
Frozen mango is what gives it the cold, thick, ice-cream-like body. Fresh mango would make it too loose and warm, so reach for frozen (and keep some ice on hand) for the best texture.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Creamy, healthy mango vanilla protein ice cream made with simple ingredients. A delicious high-protein treat perfect for breakfast or a guilt-free dessert. Get the easy recipe now.
No-cook
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2 min
Prep
5 min
Cook
7 min
Total
3
5 cups
easy
Level
Ingredients
Ingredients
Tap any quantity to scale
Instructions
- 1
Add your mangoes into a blender, followed by the protein powder, the xanthan gum or guar gum, the vanilla bean paste, and the honey. Pour in milk and add the ice cubes.
Add your mangoes into a blender, followed by the protein powder, the xanthan gum or guar gum, the vanilla bean paste, and the honey. Pour in milk and add the ice cubes.
- 2
Blend at a high speed. If the mixture is too thick and it is not blending, scrape the sides of the blender, then resume. Blend until you have a smooth consistency. If the mixture still won't mix, add a small amount of extra milk as necessary.
Blend at a high speed. If the mixture is too thick and it is not blending, scrape the sides of the blender, then resume. Blend until you have a smooth consistency. If the mixture still won't mix, add a small amount of extra milk as necessary.
- 3
Once your mixture has completely blended, transfer to a serving bowl. Garnish with the sliced almonds and serve immediately!
Once your mixture has completely blended, transfer to a serving bowl. Garnish with the sliced almonds and serve immediately!
Nutrition per 5 cup
87
Calories
2g
Protein
18g
Carbs
2g
Fat
1g
Fiber
16g
Sugar
18mg
Sodium
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
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