When my sweet tooth starts whispering in my ear at 10pm, this banana pudding protein ice cream is what I reach for. It’s got that creamy, dreamy pudding vibe but without the sugar crash or post-scoop regret. If you’re someone who wants to feel like they’re indulging when they’re actually sneaking in protein, welcome to the club. It’s one of those healthy ice cream recipes that doesn’t taste like it’s trying too hard. Thanks to a scoop of protein powder, a touch of banana magic, and the oh-so-luxurious texture from coconut cream, it gives you everything you crave from a traditional frozen dessert—without having to unbutton your jeans. This homemade protein ice cream is a lifesaver when you’re trying to keep things high protein but still want that spoon-dipped-into-something-frozen moment. It’s rich, a little nostalgic, and honestly, it might beat your go-to protein shake ice cream. If you’ve ever wished your post-workout shake could taste like banana pudding… well, here you go.

1) Key Takeaways
2) Easy Banana Pudding Protein Ice Cream Recipe
3) Ingredients for Banana Pudding Protein Ice Cream
4) How to Make Banana Pudding Protein Ice Cream
5) Tips for Making Banana Pudding Protein Ice Cream
6) Making Banana Pudding Protein Ice Cream Ahead of Time
7) Storing Leftover Banana Pudding Protein Ice Cream
8) Try these Dessert Recipes next!
9) Banana Pudding Protein Ice Cream
10) Nutrition

1) Key Takeaways

This is a dairy-free, creamy banana protein ice cream with low sugar
It’s rich in flavor thanks to real banana and a hint of vanilla pudding
Perfect for Ninja Creami and packed with over 15 grams of protein per serving
Can be customized with your favorite toppings like crushed vanilla wafers

2) Easy Banana Pudding Protein Ice Cream Recipe

If you’ve ever stood in front of your freezer, staring down a pint of ice cream, torn between craving and guilt, I get it. That’s why I started playing around with protein ice cream recipes. I wanted something creamy and indulgent that didn’t leave me groggy or feeling like I needed to run laps afterward. This banana pudding version hit the spot.

We’re talking healthy ice cream recipes that don’t sacrifice that rich texture. It’s cold, it’s thick, and yes, it actually tastes like banana pudding. The vanilla protein powder blends smoothly with the banana and coconut cream, making each bite spoon-worthy. Homemade protein ice cream might sound complicated, but I promise this one is not. It’s Ninja Creami magic with very little effort and just a touch of childhood nostalgia.

Whether you’re a fan of high protein ice cream or just curious about the idea of protein shake ice cream, this one brings the comfort of a classic dessert to your post-workout routine or nightly wind-down ritual. No chalky aftertaste, no weird ingredients, just real stuff that works well together.

3) Ingredients for Banana Pudding Protein Ice Cream

Ripe Banana — The riper, the better. This is where the natural sweetness comes from and how you get that strong banana pudding flavor without extra sugar.

Vanilla Protein Powder — A solid scoop adds flavor and brings the protein. I use one that dissolves well and doesn’t leave a grainy feel in the mouth.

Unsweetened Coconut Cream — Rich and silky, this gives the ice cream its creamy texture without needing dairy. It also adds a subtle tropical vibe I didn’t expect but now love.

Unsweetened Almond Milk — Just enough to get everything blending smoothly without thinning the mix out too much.

Instant Banana Pudding Mix — A spoonful of pudding mix ties the whole dessert together. It’s not mandatory, but highly encouraged. Sugar-free works great here.

Vanilla Extract — Just a dash deepens the flavor. It’s that little thing you don’t think about but notice if it’s missing.

Pinch of Salt — Brings out all the sweetness naturally without needing to add more sugar. Don’t skip it.

Crushed Vanilla Wafers (Optional) — These are my go-to for texture. I like to sprinkle a few on top before serving for that classic pudding feel.

4) How to Make Banana Pudding Protein Ice Cream

Step 1. Blend your banana, protein powder, coconut cream, almond milk, pudding mix, vanilla, and salt together until smooth. Don’t overthink it, just let the blender do its job.

Step 2. Pour the blended mix into your Ninja Creami container. Level it out with a spoon, then freeze it flat for at least 24 hours. Patience is key here.

Step 3. Once frozen solid, pop it into your Ninja Creami and use the “Lite Ice Cream” or “Creamy” setting. The machine will do most of the work, but keep an eye on texture.

Step 4. If the mixture looks crumbly after the first spin, don’t panic. Add a splash of almond milk and spin it again. It should come together beautifully the second time.

Step 5. Scoop it into a bowl, toss on those crushed vanilla wafers if you’re using them, and enjoy every chilled, protein-packed bite.

5) Tips for Making Banana Pudding Protein Ice Cream

Use a super ripe banana. The darker the peel, the stronger the flavor and the sweeter your ice cream will be. You can freeze overripe bananas ahead of time if you’re planning this out.

Let the mixture freeze completely. I know waiting is hard, especially when a frozen treat is on the line, but the Ninja Creami really works best when the base is fully set.

Start small with the pudding mix. A tablespoon gives it flavor without overpowering. You can always add a little more next time. The coconut cream ice cream texture will hold up best when the ratios are balanced.

6) Making Banana Pudding Protein Ice Cream Ahead of Time

This recipe is perfect to prep the night before. Just blend everything, pop it in the freezer, and forget about it until the next day. When you’re ready, your homemade protein ice cream is good to go.

If you’re someone who meal preps or just likes having a protein-rich snack on hand, this fits right in. I keep a few frozen pints in rotation so I always have options. The texture doesn’t suffer after a few days either.

One tip I’ve learned? Label your pints with the date. That way you know which batch is fresh and which one’s been hiding in the back for a week. Not that it ever lasts that long in my house.

7) Storing Leftover Banana Pudding Protein Ice Cream

If you don’t eat the whole thing in one sitting (which I won’t judge if you do), just smooth the top, reseal the lid, and place it back in the freezer.

Next time you’re craving it, you might need to let it sit on the counter for 5 to 10 minutes before it softens enough to scoop again. Or throw it back in the Ninja Creami for a re-spin.

Keep it stored in an airtight Ninja Creami-compatible container. I’ve found it holds up great for about a week, but it’s always best within the first few days.

8) Try these Dessert Recipes next!

9) Banana Pudding Protein Ice Cream