Coconut Ice Cream - Creamy, No-Bake Protein Nice Cream

This creamy Coconut Ice Cream combines frozen bananas, coconut milk or coconut cream and protein powder to create a delicious no-churn frozen treat. Finished with a glossy homemade chocolate drizzle made from melted chocolate, coconut oil and the remaining coconut milk, it's a simple dessert with a tropical twist and an added protein boost. Enjoy it as soft serve straight from the blender or freeze until scoopable. 🍦 🥥

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating ice cream, coconut protein ice cream, coconut protein ice cream recipe, coconut protein ice cream recipe no churn, healthy coconut ice cream

Servings 4

Ingredients

Ice Cream

3 ripe bananas, peeled, sliced and frozen
1/2 cup coconut milk or coconut cream, plus a little extra if needed
2 scoops vanilla or chocolate protein powder (adjust to taste and the size recommended on your product)

Chocolate Drizzle

1/2 cup dark or milk chocolate chips or chopped chocolate
1 teaspoon coconut oil
1-2 tablespoons of the remaining coconut milk from the can

Instructions

Freeze the bananas. Slice the bananas and freeze until solid, preferably overnight.Freezing them in a single layer makes them easier to blend.
Blend the ice cream. Add the frozen banana slices, coconut milk or cream and protein powder to a high-powered blender or food processor. Blend, stopping to scrape down the sides as needed, until thick and creamy. Add a little extra coconut milk only if needed to help the mixture blend.
Choose your texture. Serve immediately for a soft-serve consistency, or transfer to a freezer-safe container and freeze for 2–3 hours for a firmer texture. For longer freezing, allow extra time to soften before scooping.
Make the chocolate drizzle. Place the chocolate chips and coconut oil in a heatproof bowl. Melt gently in short microwave bursts, stirring between each, or use a bowl over a saucepan of gently simmering water.
Add the coconut milk. Stir in 1 tablespoon of the remaining coconut milk until smooth. Add a little more if needed to create a pourable drizzle. If the sauce becomes too thick, warm it gently while stirring.
Serve. Scoop the ice cream into bowls and drizzle with the chocolate sauce. Finish with toasted coconut flakes or chopped dark chocolate, if desired.
Notes
Coconut milk or cream: Coconut cream gives a richer result; coconut milk creates a lighter texture. Full-fat products generally produce a creamier dessert.
Protein powder: Different brands absorb liquid differently, so adjust the coconut milk gradually. The flavour and sweetness will vary by brand.
Blender tip: If your blender struggles with frozen bananas, let them sit for 3–5 minutes before blending and scrape down the sides regularly.
Storage: Keep leftovers in an airtight, freezer-safe container. For the best texture, enjoy within about 1–2 weeks. Let the ice cream soften at room temperature before scooping.
Chocolate sauce: The drizzle will firm up on very cold ice cream. This creates a lovely chocolate-shell effect. For a softer sauce, allow it to cool slightly before serving.

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