Blue Moon Protein Ice Cream

Our protein ice cream recipe is THE thicc-est in the lands.

In this version of our low carb, keto-friendly protein ice cream, we gave it a true Midwestern-er twist —> BLUE MOON protein ice cream!

If you’re from the Midwest, chances are you’ve come across this wild flavor. It’s a past time for us, so we had to remake it - macro friendly and with more protein.

MACROS for entire recipe:

0-2 carbs | 0 fat | 25 protein


  • 30-40 grams True Nutrition egg white protein powder (ideally raspberry streusel flavor, please note: other protein powder types do not work the same! If you don’t have raspberry flavor, use vanilla or lemon-flavored protein powders) --> True Nutrition use discount code 'strongsistas'

  • 1/2 cup unsweetened vanilla almond milk

  • 1/2 tsp+ orange extract (can add more to liking)

  • 1/2 tsp+ lemon extract (can add more to liking)

  • 1/2 tsp almond extract

  • dash of sea salt

  • 200-400 grams ice (just depends on how thick, how large, and how flavorful you want your ice cream (or how big your blender is))

  • Optional: for blue coloring, use blue spirulina, or a natural blue food coloring, such as India Tree Natural Coloring

In the youtube video below, we show you exactly how we make it!

Tips to Enhance this Protein Ice Cream

  • Make 2 servings at once – the more stuff in that blender, the easier it is for the blades to hit the ingredients and mix them together

  • Use a knife. If your ingredients aren’t blending or it’s taking forever for the top ingredients in the blender to mix in, periodically stop the blender and use a knife to push the ingredients down into the blades (while the blender is off)

  • Play around with the ice amount. See what amount makes the most creamy but still most tasty protein ice cream for you.

  • TRY egg white protein powder. Even if you’re not sensitive to whey, this protein powder is great - it blends so thick and so fluffy!

  • Eat it with a baby spoon to savior it a bit longer 🙂