Greg Doucette Protein Ice Cream Recipe
Creamy, sweet, and ultra-filling, this Greg Doucette Protein Ice Cream is the perfect guilt-free treat—packed with protein, made with real fruit, and ready in minutes for a satisfying post-workout or late-night snack.
Greg Doucette Protein Ice Cream
If you’ve ever heard someone mention Greg Doucette’s protein ice cream and wondered what all the hype was about—it’s exactly what it sounds like: a massive, creamy bowl of frozen goodness packed with protein, low in calories, and built for people who want to eat like a beast without actually becoming one.
This isn’t your average ice cream. There’s no heavy cream or sugar coma involved. Greg Doucette—a professional bodybuilder and fitness coach—created it as a guilt-free, macro-friendly dessert that doesn’t skimp on flavor or that cold, spoonable satisfaction. It started as a YouTube curiosity but turned into a legit go-to recipe for gym rats, dieters, and foodies who love their desserts and their gains.
At the heart of the recipe is frozen fruit—usually strawberries or mixed berries—which brings a bright, natural sweetness. That’s blended with ice, a scoop of protein powder (usually whey-casein blend), and a splash of unsweetened almond milk or coconut milk. But what really makes this "ice cream" work is a little secret weapon: xanthan gum or guar gum. Just a tiny bit helps whip air into the blend and gives it that almost unbelievable volume and creamy feel without needing fat.
When you take a spoonful, it feels cold and rich, like a soft serve that’s just a bit firmer than froyo. It's not icy like a bad smoothie, and it’s not chalky either—if you blend it right. The fruit gives it a sorbet-like brightness while the protein powder adds a velvety depth depending on the flavor you use (I’m partial to vanilla or chocolate peanut butter).
People usually dig into this straight out of the blender. It’s one of those treats that’s best eaten fresh because it doesn’t hold up well in the freezer for long. If you must save some, toss it in a covered container and freeze it, but let it thaw for about 10 minutes before eating, then re-blend for that fluffy consistency again.
What makes it even more impressive is how nutritionally dense it is for a dessert. A single serving often packs 30 to 50 grams of protein with only 250–400 calories, depending on your exact ingredients. It’s one of those “volume foods”—meant to fill you up without tipping your calorie goals off a cliff.
Over the years, people have gotten creative with variations. Swap strawberries for frozen bananas for a sweeter, denser texture. Add PB2 powdered peanut butter, cocoa powder, or even a swirl of sugar-free chocolate syrup for a little indulgence. Some even mix in a dash of cinnamon or instant coffee to deepen the flavor.
One thing I learned quickly? Don’t overdo the xanthan gum. Just half a teaspoon is usually enough. More than that and it turns gluey instead of creamy—learned that the weird way. And a weak blender won’t cut it here. Use a high-speed blender (like Vitamix or Ninja) or you’ll end up with a chunky, half-melted mess instead of something scoopable.
Honestly, this is one of those recipes that blew my mind the first time I made it. It satisfies that craving for something cold and indulgent while still fitting right into a bodybuilding meal plan, weight loss strategy, or even just your late-night sweet tooth without guilt.
So if you’ve got frozen fruit, a blender, and a bit of curiosity, you owe it to yourself to try this one. You’ll be surprised how something so simple can hit that nostalgic ice cream spot without throwing your diet out the window.
Go ahead and check out the full recipe below to make it yourself—it might just become your new favorite post-workout treat or midnight snack.
Recipe
This Greg Doucette Protein Ice Cream is a creamy, guilt-free, high-volume frozen dessert packed with over 35g of protein per serving. Perfect for satisfying sweet cravings while staying lean.
Ingredients
- 130g frozen strawberries (or mixed berries)
- 130g ice cubes
- 1 scoop (45g) vanilla whey-casein protein powder
- ½ tsp xanthan gum or guar gum
- ⅓ cup (80ml) unsweetened almond milk
- Optional: 1 tbsp PB2 powdered peanut butter or sugar-free chocolate syrup
Instructions
- Add the frozen strawberries and ice cubes to a high-speed blender.
- Blend on high for 30–45 seconds until you achieve a crushed, snow-like consistency.
- Add the protein powder, almond milk, and xanthan gum. Blend again for 1–2 minutes until smooth, thick, and creamy.
- Taste and adjust with optional PB2 or sugar-free chocolate syrup. Blend again briefly if needed.
- Serve immediately in a chilled bowl with a spoon and enjoy cold.
prep time with .
Serves 2 and contains approximately 225 calories per serving.
American / High-Protein Dessert, Bodybuilding Recipe
Rated 4.9 by 837 reviewers.
Recipe Tags: greg doucette protein ice cream, anabolic ice cream, high protein dessert, low calorie ice cream, whey protein recipe, frozen fruit dessert, bodybuilding food, macro friendly, protein powder ice cream, healthy dessert ideas
Published by: Crisprecipe
Recipe Video
This is a video about Greg Doucette Protein Ice Cream.
Servings
This protein ice cream is best served immediately after blending while it’s cold, thick, and fluffy—like soft-serve but with way more volume.
Scoop it into a chilled bowl, grab a big spoon, and dive in. You can top it with a few fresh berries, a drizzle of sugar-free syrup, or even a sprinkle of crushed nuts or granola if you want a bit of crunch.
It’s usually a single large serving meant to fill you up, but you can split it between two smaller bowls if you're sharing (or trying to be a little disciplined). It doesn’t re-freeze well—the texture turns icy and hard—so it’s really a make-it-and-eat-it kind of dessert. Think of it like the protein version of instant gratification.
Tips
Here’s everything I’ve learned from making Greg Doucette’s protein ice cream way too many times to count:
Use a strong blender. This isn’t the time to bring out a weak personal blender. You’ll need something like a Vitamix, Ninja, or Nutribullet Pro to crush ice and whip up that volume.
Add the frozen fruit and ice first. Blend that alone for 30–45 seconds before adding protein powder and other stuff. This helps prevent chunks and keeps it from overmixing.
Don’t overdo the xanthan or guar gum. Seriously, ½ tsp is plenty. Any more and it gets weirdly sticky or slime-like. Less is more here.
Stick to a thick protein powder. A whey-casein blend gives it a better scoopable consistency. Pure whey tends to make it more runny, while casein thickens things up nicely.
Adjust liquid carefully. If it’s too thick, add almond milk a splash at a time. If it’s too runny, toss in a few more ice cubes and re-blend. It's easy to fix—but only if you're patient.
Flavor matters. Vanilla or chocolate protein powders work best. You can change it up with PB2, cocoa powder, cinnamon, or even a dash of sugar-free syrup.
Keep it cold. Using chilled almond milk and frozen ingredients makes a big difference in the final texture. Room-temp anything will melt it faster than you can scoop.
Don’t freeze leftovers. It turns into a rock. If you really must, let it thaw for 10 minutes and re-blend, but it’s just never quite the same.
In short: blend smart, measure carefully, and enjoy it fresh. It’s the kind of treat you’ll crave often, especially if you’re chasing that sweet fix without blowing your macros.
Ingredient Substitutes
There’s room to play with ingredients depending on what you have on hand or your dietary needs. I’ve swapped things out plenty of times—some subs work great, others not so much. Here are solid substitutes that keep the ice cream creamy, thick, and high-protein:
Frozen fruit: You can sub frozen strawberries with frozen bananas (makes it sweeter and creamier), blueberries, mango, or even pineapple. Just keep it frozen.
Protein powder: If you don’t have a whey-casein blend, use a plant-based protein powder—just know the texture might be slightly grittier. Add a bit more ice or gum to thicken it. I’ve used Orgain and Vega with success.
Xanthan gum / Guar gum: These are optional, but for the best fluffiness, use at least one. If you can’t find either, skip it—but the volume will be lower, and the mix less stable. No cornstarch or gelatin here—it won’t do the job.
Almond milk: Any unsweetened non-dairy milk works: coconut milk, oat milk, or even cashew milk. Just keep it cold. Skim milk or 1% dairy milk also works if dairy’s fine with you.
PB2 / Sugar-free syrup: No PB2? Use a teaspoon of real peanut butter for richness. Sugar-free chocolate syrup can be swapped with cocoa powder + a splash of milk + stevia.
Sweetener (if you want it sweeter): Try stevia, monk fruit, erythritol, or even a splash of vanilla extract. Just be careful not to go overboard—it adds up quickly.
Bottom line: you can mix and match based on what’s in your pantry. Just try to keep the frozen fruit + protein powder + thickening + cold liquid combo intact. That’s the real magic ratio.
Remarks
If you want a dessert that actually supports your fitness goals without tasting like cardboard, this protein ice cream is it—simple, filling, and straight-up effective.