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Apricot Protein Ice Cream

Apricot Protein Ice Cream

This low calorie, high protein ice cream recipe is BURSTING with flavour and after one taste, you’re going to want to make it all the time!

Apricots might not seem like the regular, run-of-the-mill choice of fruit for ice cream but trust us on this! We do have some notes at the bottom of this article for you to check out a few ingredient variations that you should give a go too, if you’re not keen on apricots or want to try create your own ice cream with bananas, berries, apples, basically any fruit you have around!

To make this recipe, all you need are four ingredients – a tub of Greek Yogurt (2% fat), vanilla whey protein powder, coconut sugar, and fresh apricots!

Lets get into it:



1 big (500 grams) tub of 2% Greek Yogurt (See Note 1 below)
1/2 cup of vanilla whey protein powder (See Note 2)
1/8 cup of coconut sugar (See Note 3)
2 fresh apricots, pitted (See Note 4)


1. Blend all your ingredients together until you get a creamy mix.

2. Pour your mix into a shallow tupperware. The reason you do this is to allow for the ice cream to freeze more evenly.

3. Stick your tupperware in the freezer for 40 minutes.

4. After 40 minutes, take your tupperware out of the freezer, churn it around with a fork (to break up any ice that may have formed) and stick it back into the freezer. This first churn is depicted on the second picture to the left here.

5. Repeat steps 3 and 4 until your mix gets to a point where you can scoop it out with a spoon or ice cream scooper!

Macros per serving (out of three): 217kcals, 25g protein, 15g carbs and 5g fat.


1. Feel free to use full-fat yogurt instead of 2%. Your ice cream will be a lot creamier and will have more ‘body’ if you do. You can also use a combination of Greek yogurt and (blended) cottage cheese – or even mascarpone for an intensely creamy protein ice cream.

2. If you want to use vanilla casein instead of whey protein powder, go for it. Just use a tiny bit less than 1/2 to account for the fact that casein is a lot more ‘liquid-absorbant’ than whey.

3. We used coconut sugar as the sweetener but remember that you can use pretty much ANY sweetener you like.

4. If you don’t like or have apricots around, we suggest that you try this ice cream with another fruit. Bananas would be great, as would strawberries – or a combination of the two.


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