Will Tennyson’s Protein Ice Cream Recipe: The Ultimate High-Protein Dessert Guide

Craving a massive bowl of ice cream that won’t wreck your diet? You’re in luck! YouTube fitness star Will Tennyson has this infamous protein ice cream recipe that’s absolutely game-changing for dessert lovers. We’re talking about a giant chocolatey “ice cream” packed with around 36 grams of protein yet somehow only 275 calories in the entire thing. Creamy, delicious, and totally diet-friendly. Will even jokes that his trusty Vitamix blender needed a “hiatus” after churning out so many batches for his fans!

In typical Will Tennyson fashion, he presents the recipe with tons of humor and super handy tips that make healthy eating actually feel fun and indulgent.

This comprehensive guide breaks down Will Tennyson’s protein ice cream step by step. You’ll get the exact ingredients and measurements, preparation instructions, Will’s own witty commentary and key tips, plus a full nutritional breakdown. We’ll even dive into some food science about why this dessert keeps you so full. So grab your blender and get ready to enjoy a guilt-free frozen treat that satisfies your sweet tooth AND your muscle-building goals!

What Is Will Tennyson’s Protein Ice Cream?

Will Tennyson’s protein ice cream is basically a low-calorie, high-protein twist on traditional ice cream that’s gained a cult following among fitness enthusiasts. Think of it as a big chocolate protein fluff. You blend protein powder, almond or cashew milk, ice, and a few special ingredients that whip up into this voluminous, creamy dessert. Will first shared this recipe on his YouTube channel and Instagram after tons of followers begged for the “infamous protein ice cream”.

What makes this recipe so special? Besides Will’s hilarious commentary, it’s the absolutely massive portion you get for so few calories. We’re talking a blender-full of chocolate peanut butter flavored ice cream you can literally eat with a spoon, all for under 300 calories total. People often call it “anabolic ice cream” because it’s loaded with protein and perfect for muscle-building or fat-loss diets.

Will himself uses a whey-casein protein blend, which is key to getting that thick, ice-cream-like texture. He’s known for saying it’s the only protein powder you should use (tongue-in-cheek, of course). He plugs his favorite Blue Star Nutraceuticals Cocoa Mocha Peanut Butter flavor, joking “Is it the only protein powder you can use? Yes.” Then he adds that this unusual cocoa-mocha-PB flavor is “a flavour you don’t see everyday with protein! It’s bomb.” While his specific brand isn’t available on Amazon, Chris Bumstead’s Raw Nutrition Chocolate Peanut Butter protein powder works just as well and gives you that same amazing chocolate peanut butter flavor with the perfect whey-casein blend.

Despite Will’s humorous delivery, the result is seriously delicious. The texture? Like chocolate soft-serve or a fluffy Wendy’s Frosty. Rich, creamy, and surprisingly indulgent for something so healthy. Adding a few low-calorie ingredients (like xanthan gum and sugar-free pudding mix) gives it this luscious thickness and sweetness without loads of sugar or fat.

Many who try it admit “it ain’t pretty, but it sure is tasty,” as one fan said about this chocolate protein fluff. Sure, it’s a bit of a franken-food dessert. Not quite the same as premium ice cream. But when you’re dieting, a giant bowl of chocolate goodness that actually supports your fitness goals? That’s a dream come true.

Ingredients for Will Tennyson’s Protein Ice Cream

One of the best parts about Will’s protein ice cream recipe is how it uses simple, everyday ingredients with just a few clever additions. No ice cream maker needed either, just a strong blender! Here are the exact ingredients and measurements you’ll need, based on Will’s original recipe:

• Whey-Casein Protein Powder (40 g): This is your star player, providing both the protein and flavor base. Will uses a blend of whey and casein protein (he recommends Blue Star Nutraceuticals) for the best texture. A chocolate or peanut butter flavored protein works great. Will’s favorite is Cocoa Mocha Peanut Butter. Since his brand isn’t available on Amazon, Chris Bumstead’s Raw Nutrition Chocolate Peanut Butter protein powder is an excellent alternative that provides the same whey-casein blend and delicious flavor. Using a blend is important because casein protein is thicker than whey and helps create that creamy ice cream consistency. If you only have whey, you can still use it, but the end result might be a bit less thick.
• Unsweetened “Milked Nut” of Choice (300 ml): In Will’s words, “300ml of milked nut of choice” which is his playful way to say non-dairy nut milk. He often uses unsweetened cashew milk for its creamy texture. That’s about 1¼ cups. This adds volume and creaminess with minimal calories since cashew or almond milk only has about 25 to 30 calories per cup.
• Xanthan Gum (1 tsp or about 3 g): A little xanthan gum goes a LONG way to thicken the mixture. This gluten-free soluble fiber swells in liquid, giving the ice cream a thick, creamy mouthfeel. It also helps hold air when blending for extra fluffiness. It’s basically a secret weapon in many protein ice cream recipes because it prevents ice crystals and makes the texture way smoother. The NOW Foods Xanthan Gum is a great option that’s pure and affordable. Don’t have xanthan gum? You can substitute a similar tiny amount of guar gum. In a pinch, even a teaspoon of cornstarch or arrowroot could work as a thickener, but xanthan is most effective and has zero calories.
• Unsweetened Cocoa Powder (10 g or about 1 heaping Tbsp): Cocoa powder gives that rich chocolate flavor without adding sugar. Will adds about 5 to 10 grams. This also deepens the color so it looks more like real chocolate ice cream. Use unsweetened cocoa, either natural or Dutch-process. The Viva Naturals Organic Cocoa Powder is perfect for this recipe. Just 10 grams of cocoa has about 20 calories, totally worth it for chocolatey goodness.
• Coconut Flour (10-12 g or about 1 Tbsp): This unique addition might surprise you, but coconut flour (a high-fiber, low-carb flour) acts as an extra thickening agent. Just a small amount, around a tablespoon, makes the mixture more substantial and adds fiber without making it taste like coconut. It helps create that spoonable ice cream body. Nature’s Eats Coconut Flour is a great choice that’s finely ground and perfect for this recipe. If you don’t have coconut flour, you could try a spoonful of instant pudding mix or powdered oats. But coconut flour is super absorbent and low in calories, so it’s ideal here.
• Sugar-Free, Fat-Free Jell-O Pudding Powder (8 g or about 1 Tbsp): This might sound odd, but sugar-free pudding mix is a beloved trick in the protein dessert world. Will adds about 8 grams of fat-free, sugar-free Jell-O pudding powder. Usually the dry mix of instant pudding, any flavor that complements your protein powder. The Sugar-Free Jell-O Chocolate Fudge Pudding Powder works perfectly with the chocolate protein. This adds sweetness and a creamier texture thanks to thickeners in the pudding mix, with minimal calories (about 30 for 8 grams). It basically makes the ice cream taste more like actual ice cream by mimicking the mouthfeel of custard. This is optional, but Will’s recipe uses it for that “secret sauce.” If you prefer not to use it, you might want a bit more xanthan gum and a sweetener of choice to compensate.
• Ice (about 4 cups or 32 oz): Lots of ice is what transforms this from a protein shake into “ice cream”! Use about 32 ounces of ice. That’s roughly 4 cups, or fill your blender about two-thirds with ice cubes. The ice gives the volume and frozen texture. Make sure your blender can handle ice though. A high-powered blender like a Vitamix works best to pulverize the ice into a smooth, fluffy consistency. Pro tip: If your ice cubes are really large, you can briefly crush them first or use smaller cubes to make blending easier.
• Cold Water (a splash as needed): Will’s ingredient list mentions water if needed for consistency. Usually the 300 ml of cashew milk plus the melting ice provides enough liquid. But keep a little cold water or more almond milk on hand. Sometimes a few tablespoons of extra liquid help the blender blades catch if things are too thick initially. Add sparingly though because too much water can make it runny.

That’s it! All these ingredients are widely available and each serves a specific purpose: high-quality protein, flavor, sweetness, thickness, and volume. The entire recipe is gluten-free and dairy-free as long as your protein powder is. Everything is “healthy” by most standards too. We’re using sugar-free, low-carb, or high-fiber components to keep calories low but taste and texture high.

How to Make Will Tennyson’s Protein Ice Cream (Step-by-Step)

Making this protein ice cream is quick and easy. The prep time? Maybe 5 to 10 minutes, and you’ll go from craving to digging into a big bowl of fluffy ice cream in no time. Here’s how to do it:

1. Combine Dry Ingredients: In a high-powered blender (a Vitamix is ideal), add all your dry ingredients first. That includes the protein powder (40 g), xanthan gum (1 tsp), coconut flour (about 1 Tbsp), sugar-free pudding mix (8 g), and cocoa powder (10 g). Blend or pulse these powders together for a few seconds while dry. This helps evenly distribute the gums and flavors, preventing clumps. It’s a pro tip so you don’t end up with blobs of gum or powder later!
2. Add the Milk (and a Little Liquid): Pour in the 300 ml of unsweetened cashew milk or almond milk into the blender with the powders. If your blender tends to struggle, you can also add a splash of water at this point to help. Now blend on low-medium speed for about 15 to 30 seconds until it starts forming a smooth chocolatey base. It’ll already be somewhat thick from the xanthan and coconut flour absorbing liquid.
3. Incorporate the Ice (Blend, Blend, Blend!): Here’s where the magic happens! Gradually add the ice to the blender. It helps to add the ice cubes in stages. For example, add half of the 4 cups of ice and blend on high. Use your blender’s tamper if it has one to push the ice down, or stop and stir as needed. Then add the remaining ice and continue blending on high. You might need to blend for a minute or two, depending on your blender’s power. Blend until all the ice is crushed and the mixture expands into a thick, smooth ice cream. The consistency should become similar to soft-serve. Very thick, but still able to move slowly in the blender. If the blender gets stuck or the mixture isn’t moving, add a bit more liquid (water or almond milk) just a tablespoon at a time, and keep blending. You’ll see it fluff up in volume significantly as air gets whipped in.
4. Check Texture & Adjust (if needed): Stop the blender and check your protein ice cream’s texture. Too thick? Like almost paste-like where the blades can’t spin? Add another splash of liquid and blend a bit more. Too thin or slushy? Toss in a couple more ice cubes and blend again, or even add an extra pinch of xanthan gum. You want that Goldilocks consistency. Thick and creamy, but not so solid that your spoon could stand upright by itself. It should resemble soft-serve ice cream that you can scoop, not a runny shake.
5. Serve and Enjoy Immediately: Once you’ve got a luxuriously thick, fluffy chocolate protein ice cream in your blender, it’s time to eat! Scoop it out into a big bowl (or two). This recipe makes a huge single serving if you’re following Will’s lead. He usually demolishes the whole thing himself after a workout! Or you can split it into 2 or 3 smaller servings if you’re feeling generous. You can eat it as-is, or top it with a few low-calorie toppings. Pro tip: The ice cream is best enjoyed immediately after blending. That’s when it’s creamiest and airiest, like freshly churned soft-serve.
6. (Optional) Freeze for Later: Want a firmer, more scoopable ice cream? Have leftovers? (A rare scenario!) You can transfer the mixture to an airtight container and freeze it for 1 to 2 hours. It’ll firm up a bit more like ice cream. However, if you freeze it solid overnight, it’ll turn rock-hard because there’s so much water and so little fat. Should that happen, let it sit at room temp for 10 to 15 minutes, then re-blend or vigorously stir to restore creaminess. Honestly though, we doubt you’ll have leftovers. This stuff is too good to put down!

That’s all it takes to make Will Tennyson’s protein ice cream. The process is basically like making a thick protein smoothie, but with a higher solid-to-liquid ratio so it turns into ice cream. Clean-up is easy too. Just rinse your blender before the remnants dry up. Now get a spoon and dig in!

Serving suggestions: Will often enjoys this straight up, but you can add fun yet still healthy toppings if you like. Some great options that won’t add many calories include a few fresh berries, a drizzle of sugar-free syrup, a sprinkle of crushed nuts or cocoa nibs, or a dollop of fat-free whipped topping. Keep in mind the base ice cream is already quite voluminous and filling, so you might not even need extras.

Will Tennyson’s Tips, Tricks & Taste Test Insights

One reason Will Tennyson’s recipe has become so popular (beyond the nutrition) is Will’s personality and the tips he shares while demonstrating it. He has this lighthearted, lightly sarcastic style that makes the cooking process super entertaining. Here are some key tips and funny commentary from Will’s presentation of the protein ice cream:

• Use a Whey-Casein Blend for Best Results: Will emphasizes using a whey/casein protein blend or a protein powder containing both types rather than pure whey isolate. Why? Texture! As Will hints, it’s kind of a non-negotiable if you want that authentic ice cream feel. “Is it the only protein powder you can use? Yes,” he says with a wink. The casein protein in the blend thickens the mixture significantly. Casein is known to make shakes and batters much thicker than whey alone. This yields a creamier, less icy final product. Many folks who’ve tried similar recipes agree that casein is the secret to a creamy protein fluff instead of a runny slush. So if you have a blend or straight casein powder, use it! If you only have whey, consider adding a bit more xanthan gum or pudding mix to compensate.
• Choose a Tasty Protein Flavor (Don’t Be Bland): The protein powder flavor will largely determine your ice cream’s taste, so pick one you love. Will’s choice was a unique Cocoa Mocha Peanut Butter flavor from Blue Star Nutraceuticals. He jokes it’s an unusual flavor for protein and that “it’s bomb.” Since his specific brand isn’t on Amazon, Chris Bumstead’s Raw Nutrition Chocolate Peanut Butter protein delivers that same amazing taste. Using a chocolate peanut butter or chocolate caramel type protein can make the ice cream taste amazing. Vanilla protein works too. It’ll just taste like vanilla ice cream, which you can then mix with other extracts or fruits. If your protein powder isn’t very sweet, you might add a bit of your favorite zero-calorie sweetener to the mix. Will’s recipe doesn’t explicitly add extra sweetener since the pudding mix and protein’s sweetness usually suffice. But always adjust to your taste.
• Blend Like Your Gains Depend On It: Will blends the mixture thoroughly and with enthusiasm, and you should too. Getting that volume and smooth texture requires the blender to pulverize the ice completely and whip air into the mixture. A lesser blender might need a bit more patience. Stop and stir, etc. But the goal is to end up with no icy chunks. When Will first made this, he ran his blender so hard that he humorously noted “the Vitamix is currently on a little hiatus” because he overworked it. So make sure your blender can handle it. Maybe don’t run it for too long in one go to avoid overheating. If you smell your blender’s motor, give it a break! In short: powerful blender + patience = perfect protein ice cream.
• “Milked Nut of Choice” – Will’s Humor with Ingredients: Will has a knack for funny phrasing. In the recipe caption he wrote, “300ml milked nut of choice.” By that he simply means any plant-based milk you prefer. Almond, cashew, whatever. Little jokes like this (“milked nut” instead of nut milk) are classic Will Tennyson. He keeps the tone light, proving that healthy cooking doesn’t have to be boring. He also jokingly insists on his branded protein, likely because he’s sponsored, which gives the whole tutorial a playful vibe rather than a strict one. Don’t be afraid to channel that same spirit. Experiment with ingredients and have fun with it!
• Texture and Taste Expectations: If you watch Will’s video, you’ll notice he’s genuinely pleased with how voluminous the ice cream turns out. He might tease that it’s a “massive bowl of gains” or something to that effect. When you first make it, you might be surprised too. It can make 2 to 3 pints worth of “ice cream” volume! The texture, as Will describes, is like a creamy soft-serve that you can keep in the freezer to firm up if desired. One thing Will and others note: because it’s so voluminous and filled with air, it melts faster than regular ice cream. So don’t linger too long. Get eating! Also, while it’s delicious for a protein dessert, remember it’s not high in sugar or fat. The taste is more like a light ice cream. Will often cracks jokes about how bodybuilders will convince themselves anything tastes good when dieting. But in this case, it honestly is a satisfying treat.
• Satiety Factor (aka the “Filling-ness”): Will has mentioned in various diet videos that this kind of recipe is a lifesaver when cutting weight because it fills you up. A huge bowl of fluffy ice cream can leave you stuffed. He’s even done 10,000 calorie challenges or full day of eating videos where volume like this is key to feel full on fewer calories. So one of his tips is: eat slowly and enjoy it, because it’s a lot of food volume. He’s joked that the bloated stomach feeling after a bowl of protein fluff is real. In a funny scene you might see him patting his belly like he just ate Thanksgiving dinner, despite it being under 300 calories. The upside? You likely won’t be hungry for a while after downing this high-protein dessert!
• Experimenting with Flavors: While Will’s go-to version is chocolate-based, he encourages variety. In fact, he’s tried many recipes on his channel. For this ice cream, he suggests you can add different flavors or mix-ins to keep things interesting. Want strawberry ice cream? Use a strawberry or vanilla protein, add some frozen berries or a packet of sugar-free strawberry Jell-O. Craving mint chocolate? Add a dash of peppermint extract to the base and maybe some sugar-free chocolate chips on top. Will’s ethos is that flexible dieting should still be fun. So he often says feel free to get creative with extracts, spices, or toppings. Just be mindful of adding lots of calorie-dense mix-ins. Keep them light if you want the calories low.

Overall, Will Tennyson presents this recipe in a very approachable, humorous way, which we’ve channeled here. The key tips: use the right kind of protein, blend thoroughly (a good blender like a Vitamix helps), and don’t take it too seriously. It’s okay if your kitchen counter ends up with a bit of protein splatter or if the final product looks like “brown fluff.” As Will implies, the taste and macros are what count. And on those fronts this recipe delivers big time.

Nutritional Breakdown (Calories & Macros)

So how does Will Tennyson’s protein ice cream stack up nutritionally? In a word: impressive. You get an enormous serving for very few calories, and it’s high in protein with minimal sugar and fat. Here’s the approximate breakdown for the entire batch (the whole recipe as listed above):

• Calories: ~275 kcal for all of it
• Protein: ~36 g of protein
• Carbohydrates: ~22 g total carbs (most of which are fiber or sugar alcohols from the xanthan, coconut flour, and pudding mix, so “net carbs” are low)
• Fat: ~7 g of fat (coming mainly from the protein powder, cocoa, and a bit from coconut flour & nut milk)

If you split that into two generous servings, each would be about 137 calories, 18g protein, 11g carbs, 3.5g fat. But let’s be honest, most of us will eat the whole thing!

Compare this to a pint of regular ice cream, and you’ll see why this recipe is such a diet hack. A typical pint of Ben & Jerry’s can range from 1000 to 1400 calories with 60 to 100g of sugar and relatively little protein. Even the “light” protein ice creams from the store like Halo Top usually have about 300 to 400 calories per pint and maybe 20g protein at most. Will’s protein ice cream, on the other hand, gives you a massive portion for about 275 calories and a whopping 36 grams of protein. That’s equivalent to eating about 5 egg whites and a chicken breast, but in the form of chocolate ice cream!

The high protein content is fantastic for anyone aiming to build or preserve muscle while losing fat. Protein is the most satiating macronutrient, meaning it helps keep you full and curb cravings. Here you’re basically eating a protein shake in “ice cream” form. Dessert with the benefits of a protein supplement. There’s very little added sugar (practically none, since we used sugar-free ingredients), and the carbs mostly come from fiber which also aids in satiety and digestion.

To break down the macros by ingredient roughly: the protein powder contributes the bulk of the protein (30 to 35g) and some calories (about 150 kcal depending on brand). The cashew milk, cocoa, pudding mix, etc., contribute some carbs but very modest calories. The coconut flour adds a few grams of fiber and maybe 20 to 30 kcal. The beauty is that ice and water add zero calories but all the volume. The end result is a huge bowl that will fill your stomach. A true example of “volume eating” at its finest.

Nutrient highlights: Besides macros, you’re also getting micronutrients from the ingredients. Calcium and vitamin D from the fortified almond/cashew milk, iron and magnesium from the cocoa powder, and perhaps some potassium as well. If you top it with berries or nuts, you’ll add extra vitamins and healthy fats. It’s a dessert that adds nutritional value to your day rather than just empty calories.

Do note that because this recipe is so high in fiber (xanthan gum, coconut flour) and sugar alcohols if your pudding mix uses any, a huge portion could cause a bit of digestive discomfort in some people. Bloating or gas. Will sometimes jokes about the “gut buster” effect. All that volume and fiber can fill you up quickly. So if you have a sensitive stomach, maybe start with half a serving and see how you feel. And as always, drink some water along with it to help the fiber do its job.

Overall, you can enjoy Will Tennyson’s protein ice cream guilt-free. It’s literally designed to satisfy sweet cravings while supporting a lean, healthy diet. This is why Will and his followers love it. It’s dessert “hackery” at its best!

Why Is This Protein Ice Cream So Filling & Healthy? (The Science of Satiety)

You might be wondering how this concoction manages to be so low in calories yet so satisfying. Let’s briefly dig into the science and nutrition behind the key ingredients and why they make this protein ice cream a dieter’s delight:

• High Protein = Satiety and Muscle Fuel: Each batch has about 36g of protein, which is substantial. Protein not only helps repair and build muscle (great post-workout treat!), but it also activates hormones that signal fullness. In fact, diets higher in protein are known to increase satiety and reduce overall appetite. Casein protein, in particular, digests slower than whey, providing a steadier release of amino acids and potentially keeping you full longer. Whey gives a more immediate fullness effect, while casein’s thickness and slow digestion sustain that fullness. By using a blend, you get the best of both worlds. As one nutrition expert noted, casein can be especially good in recipes because it thickens liquids versus whey which “just mixes in,” yielding a more substantial food that takes longer to eat and digest. All this means you feel satisfied and nourished after eating this protein ice cream, rather than experiencing a sugar crash as with regular ice cream.
• Xanthan Gum and Fiber Volume: Xanthan gum might sound like a strange “lab” ingredient, but it’s actually derived from fermenting plant fibers and is totally safe. It’s common in gluten-free baking. In this recipe, that 1 teaspoon of xanthan gum absorbs a ton of liquid and creates a gel-like structure that traps air. This contributes to the fluffy volume and prevents ice crystals from forming, so the texture stays creamy. Xanthan gum is providing the mouthfeel of fat without any calories. Additionally, it’s pure soluble fiber, which means it can help slow digestion a bit and promote satiety. If you’ve ever had a fiber supplement drink that thickens up, you know it can make you feel quite full. Here, it’s seamlessly integrated into a dessert! The coconut flour adds some insoluble fiber as well, which bulks up the mixture. Fiber is well-known to increase fullness and reduce hunger because it adds bulk in the stomach and slows the absorption of nutrients. So the combination of xanthan gum and coconut flour in Will’s ice cream is a big reason why a 275-calorie dessert can feel like a full meal in your belly.
• Lots of Water (from Ice) = Huge Volume, Low Calorie Density: The cornerstone of this recipe is ice. Frozen water. When blended, the ice essentially turns into tiny ice particles and air whipped together with the other ingredients. The result is a voluminous semi-frozen foam that is mostly water by weight, but with enough thickener, protein, and flavor to resemble ice cream. This is a classic example of volumetrics or volume eating. Foods that are high in water and fiber have a very low calorie density, meaning you can eat a large weight/volume of food for relatively few calories. Your stomach’s stretch receptors then signal that you’re full due to the volume of food consumed. A bowl of Will’s protein ice cream can easily be 2+ pounds of food volume thanks to the ice, yet it’s under 300 calories! By contrast, a pint of premium ice cream might be about 500 grams (a bit over a pound) but pack 1000+ calories because it’s dense with cream and sugar. The water and air in the protein ice cream dramatically cut the calorie density. It’s the same principle behind eating broth-based soups or big salads for weight management. High water content, low calories. Here you’re just applying it to dessert. The satiety from such a dessert is both immediate (your stomach is physically full) and lasting (protein and fiber to keep you full).
• Low Sugar, Steady Energy: Regular ice cream is loaded with sugar, which causes a blood sugar spike and then a crash, often leaving you craving more sweets. Will’s protein ice cream uses sugar-free sweeteners from the pudding mix and possibly your protein powder and only a small amount of natural sugars. Maybe a few grams from the milk. This means it won’t spike your blood glucose much. The combination of protein and fiber further blunts any sugar hit. So you won’t get that sudden energy spike or an insulin crash afterward. This dessert is diabetic-friendly and won’t derail your diet with sugar overload. By satisfying your sweet tooth with a protein-packed treat, you may actually find your overall daily cravings for sugary stuff go down.
• Casein vs. Whey for Dessert Applications: Another scientific tidbit. Casein protein (found in dairy) has a property where it forms a gel in the acidic environment of the stomach. This is one reason it digests slowly and can keep you feeling full. It literally can form a custard-like gel. In our recipe, we kind of mimic that gel property in the blender by using casein or a blend plus thickeners to form an ice cream gel/foam. Whey protein on its own tends to stay liquidy and can make things foamy but not as creamy. Casein adds creaminess and stability. Food science FTW! By choosing the right protein, we alter the rheology (texture behavior) of the mixture to our advantage. If you used pure whey and no xanthan, you’d likely end up with something closer to a slushie that separates. The casein and xanthan stabilize the air bubbles and ice crystals, yielding a marshmallowy, soft-serve consistency that holds up for a while. That’s pretty neat chemistry for a simple home recipe!

In summary, Will Tennyson’s protein ice cream leverages principles of nutritional science and food chemistry. High protein, high fiber, high water, air incorporation, thickeners. All to create a dessert that is deceptively healthy. It fills you up, feeds your muscles, and satisfies your sweet cravings while keeping calories in check. No magic, no trick. Just smart ingredient choices.

FAQ: Tips and Common Questions

Still have questions about making the perfect protein ice cream or customizing it to your needs? Below we answer some common FAQs to help you out:

Q: Can I make this recipe vegan or dairy-free?

A: Yes! The base recipe is already dairy-free if you use plant-based milk. To make it completely vegan, simply use a vegan protein powder (plant-based blend) instead of whey/casein. Choose a flavor you enjoy. Many people have made vegan versions successfully. Just note that plant protein powders like pea or soy might not fluff quite as much as casein, but adding a bit more xanthan gum can help. Also ensure your sugar-free pudding mix is dairy-free since some brands may contain a bit of milk powder. Otherwise, everything else (almond milk, cocoa, etc.) is vegan-friendly.

Q: What if I don’t have xanthan gum?

A: Xanthan gum is strongly recommended for the best thick texture, but if you don’t have it on hand, you can try a few alternatives. One option is guar gum, a similar thickener. Use the same small amount, about half to 1 teaspoon. If you don’t have those, you could use a teaspoon of cornstarch or arrowroot powder to thicken. Mix it with a little cold water or almond milk before blending to avoid clumps.

Another alternative is to use a bit more sugar-free pudding mix since it contains thickeners. For example, use a whole 11g packet of pudding powder, which will add extra thickening. The texture might end up slightly less silky, but you’ll still get a decent protein ice cream. In short, you need something to thicken and add creaminess. Even a scoop of Greek yogurt could add body, though it adds some dairy. But for the true Will Tennyson fluff experience, grab a bag of NOW Foods Xanthan Gum. It’s worth it and lasts forever.

Q: Can I use just whey protein (or a different protein powder)?

A: You can use whey, but be aware the texture will be thinner and more icy. Whey protein doesn’t thicken like casein does, so your ice cream may turn out more like a milkshake if no other thickeners are present. If using only whey, definitely use the coconut flour and pudding mix. You might even increase the xanthan gum to 1½ teaspoons to compensate. Another tip is to use slightly less liquid. Maybe 200ml instead of 300ml milk when using whey-only.

Also, collagen protein will not work for this. Collagen doesn’t fluff at all. Plant proteins vary. A pea/casein blend or soy isolate might work decently, while rice or hemp protein could be grainy. Ideally, stick to the script. A 50/50 blend of casein and whey or a protein powder that is formulated as a blend will give the best creamy, fluffy outcome. Chris Bumstead’s Raw Nutrition protein has the perfect blend for this recipe. If you only have isolate, you can still make a yummy frozen treat. Just manage expectations on thickness.

Q: How many calories and macros are in this, exactly?

A: The entire recipe yields roughly 275 calories, 36g protein, 22g carbs, 7g fat. These numbers can vary a bit depending on the brands of ingredients, especially the protein powder and pudding mix. For example, if your protein powder is a bit higher in fat/carbs or you use slightly more milk, it could be about 300 calories. But it’s still very macro-friendly.

If you split it into two servings, each would be about 140 calories, 18g protein, 11g carbs, 3.5g fat. Compare that to even a single half-cup serving of regular ice cream which is about 150 to 200 calories, 2 to 4g protein, and tons of sugar. You’re getting a huge volume here for similar calories but 5 to 8 times the protein. So in short, the macros are excellent. And yes, it basically counts as a protein shake in terms of nutrition. So you could even justify having it for breakfast or post-workout!

Q: Do I really need a high-powered blender?

A: It really helps. Will uses a Vitamix, which can handle blending ice on the regular. If you have a NutriBullet, Ninja, Oster, etc., make sure it’s one that can crush ice. The reason a good blender matters is the volume. There’s a lot of ice and not a ton of liquid, so weaker blenders might cavitate. The blades spin without catching the mixture.

If you don’t have a strong blender, here are some tips. Try making a half batch. Less volume equals easier blending. Add the ice cubes slowly and use slightly less ice overall. You’ll get a smaller yield, but it’ll blend easier. You can also try using crushed ice or smaller ice cubes. Some people have success using a food processor instead of a blender. The wider base can sometimes handle the ice better, chopping it like shaved ice then mixing with the protein paste. So while a high-power blender like a Vitamix is ideal for that super smooth, fluffy result, you can experiment with what you have. Just be patient and prepared to stop and stir often if needed. And remember to add that splash of water if the mixture isn’t moving.

Q: What other flavors or mix-ins do you recommend?

A: There are endless variations! Will’s recipe is chocolate-based, but you can modify the ingredients to create new flavors:

• Vanilla Ice Cream: Use vanilla protein powder, vanilla sugar-free pudding mix, omit the cocoa. You could add a tiny bit of vanilla extract for extra flavor. Top with some cinnamon for a “snickerdoodle” vibe.
• Strawberry or Fruity: Use vanilla or strawberry protein, add a packet of sugar-free strawberry Jell-O or a few freeze-dried strawberry pieces. You can throw in a handful of real strawberries, but note that adds carbs and will slightly raise calories. Using frozen berries instead of some of the ice is a popular move. For example, 100g frozen strawberries plus the rest ice.
• Peanut Butter Chocolate: Add 1 to 2 tablespoons of PB2 (powdered peanut butter) or peanut butter flavor drops. This will amp up the peanut butter taste without many calories. You can also drizzle a little sugar-free chocolate syrup on top.
• Mint Chocolate Chip: Add half a teaspoon of peppermint extract to the mix, use vanilla or chocolate protein, and add some sugar-free chocolate chips like Lily’s brand as a mix-in at the end. Mint chocolate protein ice cream for about 300 calories? Yes please.
• Cookies & Cream: Use vanilla protein, add a cookies & cream sugar-free pudding mix if available, and crumble in a single Oreo Thin if you can afford about 35 extra calories. It gives you real cookie bits.
• Pumpkin Spice: Feeling seasonal? Vanilla protein plus a spoon of canned pumpkin plus pumpkin pie spice plus vanilla pudding mix. You might need a touch more sweetener, but it’s a fun twist.

Really, you can get creative without straying far from the macro-friendly nature. Will encourages experimenting with different extracts, fruits, and toppings to keep things interesting. Just be mindful of anything that adds a lot of sugar or fat. If you tossed a bunch of peanut butter or chocolate candies in, it’s no longer a 275-calorie dessert! But a little goes a long way. A few raspberries or a sprinkle of nuts on top won’t break the calorie bank but can add nice texture and flavor.

Q: Can I make it ahead of time and freeze it?

A: You can, but the texture will change. If you freeze the blended protein ice cream for more than a few hours, it will become quite hard and icy because it’s mostly water and has no fat. One workaround if you want to meal-prep it: freeze it in portions, then when you want to eat it, let it thaw on the counter for 10 to 15 minutes, and re-blend it to fluff it back up.

Another option is to pour the mixture into popsicle molds and make protein ice cream pops. These can be a fun way to consume it and they store well. Generally though, it’s best fresh. If you do have leftovers in the freezer, seal them tightly to prevent freezer burn and consume within a week or two for best quality. But realistically, you’ll likely polish it off immediately because it’s most delicious right after blending. Plus, knowing it’s low-calorie, you won’t feel the need to moderate your portion as you would with normal ice cream.

Q: I tried it and my ice cream came out more like a smoothie. What did I do wrong?

A: Don’t worry! A few things might cause a runny result, and they’re easy to fix:

• Too much liquid: Make sure you measured the almond/cashew milk correctly. 300 ml (about 1¼ cup) is usually perfect, but if you accidentally poured more, that could thin it out. Next time, use a bit less liquid.
• Not enough thickener or ice: That 1 tsp of xanthan and the coconut flour really help. If you skipped the coconut flour, consider adding it next time. Also ensure you added plenty of ice. The recipe calls for about 4 cups. Less ice means less volume and a less frozen result.
• Blender heat: Blending for too long can actually warm up the mixture, melting the ice. High-power blenders can generate heat quickly. It might be that you over-blended, especially if using a Vitamix on turbo speed for 3+ minutes straight. Try blending just until it’s smooth and thick, no longer.
• Protein type: As discussed, pure whey can be harder to fluff. If you used whey isolate and it’s soupy, try adding a tad more xanthan or a handful more ice and blend again. In some cases, chilling the blender cup in the freezer beforehand can help keep everything cold during blending.

If all else fails, you might still drink it as a super thick shake. But we know you’re aiming for ice cream. Follow the steps closely, and maybe watch Will Tennyson’s video for a visual cue of the texture. Once you nail the technique, you’ll be making perfect protein ice cream every time.

Happy blending and enjoying! With this recipe, you can satisfy your ice cream cravings daily if you want, with zero guilt. As Will Tennyson has shown, eating healthy doesn’t mean sacrificing dessert. You just have to get a little creative in the kitchen. Now you have all the info and tips needed to whip up the ultimate protein ice cream. Trust us, after one giant bowl of this stuff, you’ll wonder how you ever survived cutting season without it.

Go ahead. Grab a spoon and dig into your homemade protein ice cream. Your taste buds will thank you, and your abs won’t complain either! Enjoy the gains and the sweetness, all in one.