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  • Writer's picturesarahbonne7

Strawberry Protein Ice Cream


It’s my first summer in Spain and I’m realizing why they have siesta. The temperature often hits over 30C and when it gets up to 37C I cease to function. Of course, that doesn’t stop me from turning on the oven to make ice cream cones. Thankfully, this protein-enhanced strawberry ice cream is super quick to make and just as creamy, dreamy (and cooling!) as you want it to be. Mix in fresh strawberries or pile a bunch on top for even more decadence.



  1. 1.5-2 cups frozen strawberries

  2. Coconut cream (the fat from 1 preferably chilled can of full fat coconut milk)*

  3. 1 serving vanilla MOVE Protein

  4. 1/2 tsp vanilla (optional)

  5. 1 tsp fresh lemon juice (optional)

  6. ice cream cones

  7. fresh strawberries


  1. Use a blender or food processor to combine strawberries, coconut, vanilla, and protein. Blend until ice creamy! If you need a little liquid to get the blender going, add the leftover coconut liquid 1-2 teaspoons at a time. If your mix is too runny, add more frozen berries.

  2. Serve immediately with ice cream cones and fresh strawberries or freeze in an air tight container.

* Stick the can of coconut milk in the fridge overnight (or for a few hours in the freezer) to make taking out the fat easier. If you haven’t done that and you need ice cream NOW, use a spoon to scoop out the fat delicately, tipping off any extra liquid that you can.

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