Protein Ice Cream Bowls - Kitchen Prairie

# Components:

01 - 1 ripe banana, sliced and frozen

02 - 1 cup vanilla or chocolate protein shake (dairy or plant-based)

03 - 1/2 cup Greek yogurt or dairy-free yogurt

04 - 1 tablespoon honey or maple syrup (optional)

05 - 2 tablespoons granola

06 - 1 tablespoon chia seeds

07 - 1/4 cup fresh berries (strawberries, blueberries, raspberries)

08 - 1 tablespoon nut butter (peanut, almond, or sunflower seed)

01 - In a high-speed blender, combine the frozen banana, protein shake, Greek yogurt, and honey or maple syrup if using.

02 - Blend the mixture until smooth and creamy, scraping down the sides as needed. Add extra protein shake if consistency is too thick.

03 - Pour the blended mixture evenly into two serving bowls.

04 - Sprinkle granola, chia seeds, fresh berries, and nut butter over the bowls according to preference.

05 - For a firmer texture, place the bowls in the freezer for 30 to 60 minutes before serving; otherwise, enjoy immediately as soft-serve.

01 -

It tastes like indulgence but actually fuels your body without the guilt spiral.
Ready in minutes if you keep frozen bananas stocked, making it perfect for those days when you want something real but don't have time to fuss.
The texture sits somewhere between soft-serve and a smoothie bowl—fancy enough to feel like a treat, casual enough for any day.

02 -

A truly frozen banana is non-negotiable; fresh banana will just make a thin smoothie, and you'll feel the difference between good texture and watery.
Your blender's power matters more than you'd think—if yours struggles, add the shake first so the bananas have liquid to work with, and don't be afraid to pause and scrape down the sides.

03 -

Slice and freeze your bananas ahead on Sunday, and dessert becomes a two-minute operation all week long.
If your mixture is too thick to blend, add shake one splash at a time rather than dumping it in—you'll nail the texture faster and waste less.