Ingredients
Makes about 5–6 scoops
- 1½ cups (360 g) plain Greek yogurt, preferably 0–2% fat
- 1 scoop (30 g) vanilla protein powder
- 2 tbsp culinary-grade matcha powder
- 2–3 tbsp honey or maple syrup, to taste
- ½ cup (120 ml) unsweetened almond milk or regular milk
- 1 tsp vanilla extract
- 1 tbsp almond butter or cashew butter
- ¼ tsp xanthan gum — optional, but helps make it scoopable
- Pinch of salt
Instructions
- Make the matcha mixture
Add the matcha powder to the milk and whisk thoroughly until smooth and lump-free. - Blend
Add Greek yogurt, protein powder, honey/maple syrup, vanilla, nut butter, salt, xanthan gum, and the matcha mixture to a blender. - Blend until creamy
Blend for about 45–60 seconds, scraping the sides if necessary. The mixture should be completely smooth. - Taste and adjust
Add a little more sweetener if you prefer a sweeter ice cream or another ½–1 tsp matcha for a stronger flavor. - Freeze
Pour into a shallow freezer-safe container. Cover and freeze for 3–4 hours. - Get the scoopable texture
Let it sit at room temperature for 8–12 minutes before scooping. If it’s very firm, process it briefly in a food processor or blender until creamy, then freeze for another 20–30 minutes. - Serve
Scoop into round balls and serve immediately.
💪 Approximate protein
Using Greek yogurt with about 10 g protein per 100 g and a 30 g protein powder scoop, the whole batch provides roughly 50–60 g protein, depending on your brands.
Per 6 scoops: approximately 8–10 g protein per scoop.
✨ For an even creamier version
Replace the almond milk with ½ cup high-protein milk and add 1 tbsp powdered peanut butter. You can also top it with crushed pistachios, coconut flakes, or a light drizzle of white chocolate.
