Dessert — Recipe 53 of 60
Soy Isolate & Cashew Protein Ice Cream
A creamy, indulgent protein ice cream that contains no dairy, no artificial sweeteners and no ice cream machine — just a blender and a freezer. Soaked cashews create a naturally rich base that freezes into a genuinely smooth, scoopable texture while soy isolate turns every scoop into a serious protein delivery. The kind of dessert you can eat after training with zero guilt and maximum benefit.
Nutrients (per serving)
- Calories
- ~320kcal
- Protein
- ~28g
- Carbs
- ~28g
- Fat
- ~14g
Ingredients
What you need
- 0130g soy isolate powder
- 0260g split cashews, soaked in water for at least 4 hours or overnight
- 031 tbsp black chia seeds
- 042 tbsp pumpkin seeds, toasted (for topping)
- 053 large ripe bananas, frozen
- 06150ml plant-based milk (oat, soy or almond)
- 072 tbsp honey or maple syrup
- 081 tsp vanilla extract
- 091 tsp cocoa powder (optional for chocolate version)
- 101 pinch of salt
- 111 pinch of cinnamon
Instructions
How to make it
- 01
Soak cashews in water for at least 4 hours or overnight for the smoothest possible texture. Drain and rinse thoroughly before using.
- 02
Add soaked cashews and plant-based milk into a blender and blend until completely smooth and creamy to make cashew cream base.
- 03
Add frozen bananas, honey, vanilla extract, cocoa powder if using, salt and cinnamon to the blender.
- 04
Blend on high for 2 minutes, scraping down the sides regularly, until completely smooth and creamy with no frozen chunks remaining.
- 05
Add soy isolate powder and chia seeds and blend again for 1 minute until fully incorporated and silky smooth.
- 06
Taste and adjust sweetness with more honey if needed.
- 07
Pour mixture into a freezer-safe container and spread evenly with a spatula.
- 08
Cover tightly with a lid or plastic wrap pressed directly onto the surface to prevent ice crystals forming.
- 09
Freeze for at least 4 hours or overnight until firm enough to scoop.
- 10
Remove from freezer 5–10 minutes before serving to soften slightly for easier scooping.
- 11
Scoop into bowls and top with toasted pumpkin seeds and a sprinkle of chia seeds.
- 12
Serve immediately. Store covered in the freezer for up to 2 weeks.
The science
Why it's good for you
Frozen bananas blended with soaked cashews is the foundation of the most successful dairy-free ice cream technique available — the natural sugars and fiber in banana combined with the fat content of cashews create a texture that is genuinely smooth and creamy when frozen, unlike many dairy-free alternatives that turn icy and crystalline. Soy isolate incorporated into the base adds complete plant protein with all nine essential amino acids without altering the texture or flavor — making this ice cream a genuinely post-workout food rather than just a treat. Long-soaked cashews are essential here — the longer they soak the more completely their cell walls break down, resulting in a silkier final texture with no graininess. Chia seeds add omega-3 fatty acids and calcium while creating tiny textural pockets throughout the ice cream. Pumpkin seeds on top provide magnesium and zinc as a satisfying crunchy contrast to the cold, creamy base. A dessert that your muscles will thank you for.