Quick Answer
To make high-protein ice cream with REBBL shakes, choose a 20g or 32g shake, freeze it into cubes, then blend with a frozen banana and a splash of milk for a soft-serve texture. For a firmer, scoopable ice cream, use a no-churn method with whipped coconut cream. Below are three foolproof recipes using REBBL 20g and 32g protein shakes.
Craving ice cream but want to hit your protein goals? REBBL protein shakes are the perfect base for a creamy, functional frozen dessert. With options like 20g and 32g protein shakes, you can enjoy a sweet treat that also supports your recovery, energy, and overall wellness.
In this guide, we’ll show you three easy ways to turn your favorite REBBL shakes into high-protein ice cream—no ice cream maker required. Whether you prefer a quick soft-serve or a scoopable pint, these recipes are simple, delicious, and packed with plant-based nutrition.
Why Use REBBL Protein Shakes for Ice Cream?
Using a ready-to-drink protein shake as the base for ice cream saves time and adds flavor without extra sweeteners or powders. REBBL shakes come in delicious flavors like Maca Mocha, Cold Brew Latte, Cookies & Creme, and Churro, which translate beautifully into frozen desserts. Plus, they contain functional ingredients like adaptogens, prebiotic fiber, and immune-supporting zinc.
The protein content helps create a smoother texture and reduces ice crystal formation, making your homemade ice cream creamier. With both 20g and 32g options, you can choose the protein level that fits your needs—20g for a lighter treat, 32g for a more indulgent, recovery-focused dessert.
- No ice cream maker needed—just a blender and freezer.
- Use frozen shake cubes to avoid a watery texture.
- Add a frozen banana for natural sweetness and creaminess.
Recipe 1: No-Churn Maca Mocha Ice Cream
This recipe uses the REBBL Maca Mocha Plant Based Shake, which combines dark chocolate, coconut milk, and 750mg of Maca root extract. The result is a rich, mocha-flavored ice cream with a subtle energy boost from maca.
Maca Mocha Plant Based Shake
To make it, pour the shake into an ice cube tray and freeze until solid. Then blend the frozen cubes with one frozen banana and a tablespoon of almond butter until smooth. Transfer to a loaf pan and freeze for 2-3 hours for a scoopable texture. The coconut milk in the shake adds natural creaminess, so you don't need heavy cream.
- Tip: For extra chocolate flavor, stir in dark chocolate chips before freezing.
- Checkpoint: If the mixture is too thick, add a splash of milk or more shake liquid.
Recipe 2: Cookies & Creme Frozen Yogurt-Style Ice Cream
The REBBL 32g Cookies & Creme Protein Shake is a dessert lover's dream with its sweet chocolate and vanilla cookie notes. This recipe creates a frozen yogurt-style treat that's lower in fat but still creamy.
Mix one bottle of the shake with 1 cup of plain Greek yogurt (or dairy-free yogurt) and a teaspoon of vanilla extract. Pour into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals. The 32g of protein and 5g of prebiotic fiber make this a satisfying, gut-friendly dessert.
- Tip: Crush a few cookie pieces and fold them in before freezing for texture.
- Checkpoint: Stirring every 30 minutes is key to a creamy texture—don't skip it!
Recipe 3: 20g Cold Brew Latte Ice Cream Pops
For a refreshing, caffeinated treat, use the REBBL 20g Cold Brew Latte Protein Shake. With 150mg of naturally occurring caffeine and Lion's Mane mushroom extract, this ice cream is perfect for an afternoon pick-me-up.
20g Cold Brew Latte Protein Shake
Pour the shake into popsicle molds and insert sticks. Freeze for at least 4 hours or overnight. For a creamier version, blend the shake with half a frozen banana and a spoonful of coconut cream before pouring into molds. These pops are a great low-sugar alternative to store-bought coffee ice cream.
- Tip: Add a pinch of sea salt to enhance the coffee flavor.
- Checkpoint: Ensure molds are filled to the top to avoid air pockets.
Step-by-Step Guide to Perfect Protein Ice Cream
- Choose your shake and freeze it into cubes: Select a REBBL 20g or 32g shake flavor. Pour the shake into an ice cube tray and freeze for at least 4 hours or overnight. This prevents a watery texture and concentrates the flavor. Checkpoint: Cubes should be solid and easy to pop out.
- Blend with a frozen banana and a liquid: Place the frozen shake cubes in a blender with one frozen banana and 2-3 tablespoons of milk or coconut cream. Blend on high until smooth, scraping down the sides as needed. Add more liquid if too thick. Checkpoint: The mixture should be thick and creamy, not runny.
- Freeze and stir for scoopable texture: Transfer the mixture to a freezer-safe container. Freeze for 2-3 hours, then stir vigorously with a fork to break up ice crystals. Repeat stirring every 30 minutes for a smooth, scoopable texture. Checkpoint: After 3-4 hours, the ice cream should be firm but scoopable.
Product Facts
- Maca Mocha Plant Based Shake: Combines dark chocolate with creamy coconut milk and 750mg of Maca root extract. The coconut milk provides natural creaminess for ice cream, while maca adds an adaptogenic boost.
- 32g Cookies & Creme Protein Shake: Delivers 32g of pea protein, 5g of prebiotic fiber, and adaptogenic Reishi mushroom extract with just 4g of sugar. High protein and fiber help create a satisfying, gut-friendly dessert that keeps you full.
- 20g Cold Brew Latte Protein Shake: Provides 20g of plant-based protein and 150mg of naturally occurring caffeine with Lion's Mane mushroom extract. The caffeine and Lion's Mane make this a functional ice cream that supports focus and energy.
Making high-protein ice cream at home with REBBL shakes is easy, delicious, and customizable. Try these recipes with your favorite flavors, and don't be afraid to experiment with mix-ins like nuts, chocolate chips, or fruit. For a rich and creamy base, start with the Maca Mocha Plant Based Shake—you'll love the results!
