Two ingredients, 20g protein, 260 calories. The texture is genuinely creamy — a fat-loss dessert you will actually make repeatedly.
Freeze banana slices flat on a tray for at least 4 hours (overnight is ideal). This step cannot be skipped.
Add frozen banana and protein powder to a food processor.
Process, scraping down sides every 20–30 seconds. The banana goes through a crumbly stage — keep going.
Add almond milk 1 tablespoon at a time if needed to help it blend. You want the minimum amount.
After 2–3 minutes it transforms into a smooth, creamy consistency exactly like soft-serve ice cream.
Serve immediately for soft-serve texture, or freeze for 1–2 hours for scoopable ice cream.
The riper the bananas the better — overripe ones with dark spots give naturally sweeter, creamier results.
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