Your perfect summer treat: protein-packed "nice cream"

Ice cream and protein goals don’t usually go hand in hand — and neither do indulgence and longevity nutrition. But this vegan ice cream recipe changes that.

Blended with frozen bananas and either Chocolate or Berry L-Protein, this creamy summer treat delivers 25g of clean, complete plant-based protein per sachet without the dairy, excess sugar, or highly processed ingredients found in many traditional frozen desserts. And unlike many protein powders that can overstimulate pro-aging pathways, L-Protein was designed to support muscle health without accelerating aging. 

The result is a refreshing frozen treat that tastes indulgent while helping support your wellness goals all summer long.

Prep Time: 5 minutes (plus overnight freezing time for bananas)
Makes: 2 larger servings or 3 smaller servings

Ingredients

• 3 frozen ripe bananas, sliced before freezing

• 1 sachet Chocolate or Berry L-Protein

• 1/4 cup unsweetened nut milk

• 1 tsp vanilla extract

• Pinch of sea salt

Optional add-ins

• For Chocolate L-Protein:

  • 1 tbsp cacao powder

  • 1 tbsp almond or peanut butter

• For Berry L-Protein:

  • 1/2 cup frozen strawberries or mixed berries

Optional toppings

• Fresh berries

• Chopped walnuts or pecans

• Coconut flakes

• Cacao nibs

• Almond butter drizzle

• Vegan dark chocolate shavings

Instructions

1. Add the frozen bananas to a high-speed blender or food processor and blend until crumbly.

2. Add the L-Protein sachet, nut milk, vanilla extract, and sea salt.

3. Blend again until smooth and creamy, adding more almond milk as needed to reach your desired consistency.

4. If using any optional add-ins, blend them in until fully combined.

5. Serve immediately for a soft-serve texture, or freeze for 30–60 minutes for a firmer, scoopable consistency.

6. Top as desired and enjoy.