High-Protein Black Raspberry Fudge Ice Cream

Creamy, rich, and packed with protein, this homemade ice cream is made with real fruit, Greek yogurt, and high-quality whey protein. Enjoy it as a post-workout treat, healthy dessert, or refreshing summer snack.

Yield: 4 servings (about 1 quart) Prep Time: 10 minutes Freeze Time: 2–4 hours (optional)

Ingredients

Black Raspberry Swirl

• 1 cup black raspberries or blackberries (fresh or frozen)
• 1 tablespoon honey or pure maple syrup

Protein Ice Cream Base

• 2–3 frozen bananas, sliced before freezing
• 1 cup plain Greek yogurt
• ½–¾ cup whole milk (add more as needed)
• 1 scoop chocolate or vanilla whey protein isolate *Code WendiIrlbeck saves you 15% off Momentous
• 2–3 tablespoons dark cacao powder or unsweetened cocoa powder
• 1 tablespoon honey
• 1 tablespoon pure maple syrup
• 1 large egg*
• Pinch of sea salt

Optional Mix-Ins

• Extra black raspberries or blackberries
• Chopped dark chocolate
• Additional cacao and maple syrup for a fudge swirl

*If preferred, use pasteurized eggs or omit the egg for food safety concerns.

Instructions

Step 1: Prepare the Berry Swirl

• Blend the black raspberries (or blackberries) with the honey or maple syrup until smooth. If using frozen berries, microwave them for 30–60 seconds before blending. Set aside and reserve a few whole berries for mixing into the ice cream.

Step 2: Blend the Protein Ice Cream

• Add the frozen bananas, Greek yogurt, whole milk, vanilla whey protein isolate, cacao powder, honey, maple syrup, egg, and sea salt to a high-speed blender or food processor.
• Blend until thick, smooth, and creamy, similar to soft-serve ice cream. If needed, add additional milk 1 tablespoon at a time until the desired consistency is reached.
• Taste and adjust the sweetness or chocolate flavor as desired.

Step 3: Add the Swirl

• Gently fold in the berry sauce, reserved berries, and chopped dark chocolate (if using). Swirl lightly to create ribbons throughout the ice cream without overmixing.

Step 4: Serve or Freeze

• Enjoy immediately as a soft-serve dessert or transfer the mixture to a freezer-safe loaf pan.
• Cover and freeze for 2–4 hours for a firmer consistency. Stir once halfway through freezing for an extra creamy texture.
• Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.

Nutrition Facts (Approximate)

Per Serving (¼ recipe)

• Calories: 240–280
• Protein: 18–22 g
• Carbohydrates: 32–40 g
• Fiber: 7–9 g
• Fat: 5–8 g

Entire Recipe

• Calories: 960–1,120
• Protein: 72–88 g
• Carbohydrates: 128–160 g
• Fat: 20–32 g

Nutrition With Wendi Tip

For an even bigger recovery boost after training, top your ice cream with fresh berries, sliced banana, chopped walnuts, or a drizzle of natural peanut or almond butter. Pairing high-quality protein with carbohydrates helps replenish glycogen stores, supports muscle repair, and promotes recovery after exercise. Like this recipe? Get Wendi’s high-protein recipe dessert EBOOK!