Blog - Page 5 of 8 - Gourmet Protein Ice Cream

Cinnamon Cashew Ice Cream (vegan)

cashew cinnamon ice cream pictured with a jar of cinnamon and bowl of cashews

Vegan, simple to make, and tastes like Cinnamon Toast Crunch. What’s not to love?

Roasted Chestnut Ice Cream

The unique flavor of roasted chestnuts evokes cool weather and holidays. This Roasted Chestnut Ice Cream is higher in protein, lower in fat, and lower in sugar than the average ice cream. It can also be dairy free or lactose free depending on your choice of protein powder. And it couldn’t be easier to make — just blend, chill, and churn.

Grapefruit Tarragon Sorbet (dairy free with vegan option)

grapefruit tarragon sorbet pictured next to squeezed grapefruit halves, a glass of grapefruit juice, and a bowl of tarragon

The tartness and bitterness of the grapefruit are offset by the sweet, herbal anise flavor of tarragon for this delightfully different flavor combination. Extra protein comes from collagen, or you can leave it out and the recipe will be vegan.

Pumpkin Cheesecake Ice Cream (dairy free with vegan option)

pumpkin cheesecake ice cream pictured next to marshmallows, dairy-free whipped cream, and graham crackers

A base of coconut milk and vegan cream cheese combines with a ton of pumpkin and spices in this easy, dairy-free recipe with a vegan option.

Pistachio Ice Cream with White Chocolate (vegan)

pistachio ice cream pictured with pieces of white chocolate and pistachio nuts

I rarely make bold claims, but this is the best pistachio ice cream you will ever eat, and it’s vegan.

Bay & Thyme Ice Cream with Blackberry Swirl (dairy free)

Bay & Thyme Ice Cream scoops in a bowl next to a jar of blackberry preserves and a vase of fresh thyme, with fresh blackberries and bay leaves scattered around

Sweet herbs, honey, and olive oil in the ice cream contrast with the intense blackberry flavor of the swirl. This recipe is dairy free and simple to make.

Oreo Ice Cream (vegan)

Oreo Ice Cream pictured with Oreo cookies and a glass of milk

Sometimes here at GPIC HQ, we focus on unique tastes or gourmet ingredients. But sometimes, we need a nostalgic flavor that we can throw together fast. Oreo Ice Cream falls into the latter category. Just toss everything into the blender, chill it, churn it, and use a store-bought sauce as your swirl and/or topping.

Avocado Frozen Yogurt (coconut milk and yogurt base)

avocado frozen yogurt pictured with avocados

Avocado’s super power is being creamy and rich while still light and refreshing. I always think it needs a good bit of acidity to balance the richness, so Avocado Frozen Yogurt makes perfect sense. The final result has intense avocado flavor, balanced by tart yogurt and citrus, and sweetened and mellowed by agave and vanilla. This recipe uses the easiest possible method: blend, chill, churn.

Maca Ice Cream (vegan)

maca ice cream served with graham crackers and pictured with a bag of maca powder and more maca powder in a bowl

This Maca Ice Cream recipe is vegan and ultra simple to make — blend, chill, churn. It’s also lower in refined sugar thanks to pureed dates.

PSL Ice Cream (dairy free)

PSL ice cream in a bowl pictured next to a Starbucks cup topped with whipped cream, plus pumpkins in the background

A Starbucks pumpkin spice latte in ice cream form. Dairy free. Uses the simplest possible method: blend, chill, churn.

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