Place all ingredients in a blender and blend at medium speed for at least a minute.
Scrape down sides as needed.
Use the mixture in your ice cream freezer per manufacturer's recommendations.
Notes
*I used 2% Fage Greek yogurt. If you use a different brand, adjust the macros. A higher fat Greek yogurt will yield a slightly more creamy ice cream, but each serving will be higher fat. If your yogurt has less protein or more carbs than the Fage brand, adjust the nutritional information accordingly. Also, some gums or stabilizers used in some brands of yogurt may impact the texture. Last, if you choose to reduce the fat by using 0% Fage, the texture may be icy. **For creamy, scoopable ice cream after freezing, use xylitol or Allulose. Erythritol tastes fine, but will make ice cream freeze very hard. If you use erythritol, let the ice cream sit at room temperature for at least 10 minutes before serving.
Nutrition
Nutrition Facts
Higher Protein Vanilla Ice Cream
Amount per Serving
Calories
154.5
% Daily Value*
Fat
10.5
g
16
%
Saturated Fat
4.8
g
30
%
Trans Fat
0.2
g
Cholesterol
201.2
mg
67
%
Sodium
109.4
mg
5
%
Carbohydrates
2.9
g
1
%
Fiber
0.1
g
0
%
Sugar
2.7
g
3
%
Protein
11.7
g
23
%
* Percent Daily Values are based on a 2000 calorie diet.