Protein Ice Cream and Dessert Recipes for GLP-1 Users

180 cal | 25g protein | 12g carbs | 3g fat

Ingredients:

• 1 scoop chocolate protein powder
• 1 egg white
• 2 tbsp unsweetened almond milk
• 1/4 tsp baking powder
• Pinch of salt
• Optional: 1 tbsp sugar-free chocolate chips

Instructions: Mix all ingredients in a microwave-safe mug. Microwave 90 seconds. Let cool 1 minute (it will be very hot). Top with 1 tbsp Greek yogurt for frosting. The texture is between a brownie and a sponge cake. With chocolate chips: 210 cal, same protein.

Per serving (1/4 batch): 130 cal | 16g protein | 14g carbs | 2g fat

Ingredients:

• 2 cups nonfat Greek yogurt
• 1 scoop vanilla protein powder
• 1 tbsp honey
• 1/2 cup mixed berries
• 2 tbsp dark chocolate chips
• 1 tbsp crushed almonds

Instructions: Mix Greek yogurt with protein powder and honey until smooth. Spread onto a parchment-lined baking sheet to about 1/4 inch thick. Scatter berries, chocolate chips, and almonds on top. Press toppings gently into yogurt. Freeze 3+ hours until solid. Break into bark pieces like chocolate bark. Store in freezer in a ziplock bag.

Why GLP-1 patients love this: Cold, sweet, crunchy, and protein-rich. The texture is like frozen candy. Grab a piece or two as a snack — each piece is small enough that even on low-appetite days, you can manage a few bites.

160 cal | 28g protein | 10g carbs | 2g fat

Ingredients:

• 1 scoop chocolate protein powder
• 1/2 cup nonfat Greek yogurt
• 2-3 tbsp unsweetened almond milk (adjust for desired consistency)
• Optional: 1 tsp cacao powder for richer flavor

Instructions: Mix protein powder into Greek yogurt. Add almond milk 1 tbsp at a time, stirring until you reach pudding consistency. Chill 30 minutes for best texture (or eat immediately). Tastes like chocolate mousse. 28g protein in a dessert that takes less effort than opening a Halo Top.

Per bite (makes 12): 70 cal | 5g protein | 6g carbs | 3g fat

Ingredients:

• 1/2 cup rolled oats
• 1 scoop vanilla protein powder
• 3 tbsp peanut butter or almond butter
• 2 tbsp honey
• 2 tbsp mini chocolate chips
• 1 tbsp chia seeds

Instructions: Mix all ingredients in a bowl. If too dry, add almond milk 1 tsp at a time. Roll into 12 balls. Freeze on parchment-lined tray for 1 hour, then transfer to a freezer bag. Grab 2-3 bites as a snack (10-15g protein). The frozen texture is satisfying and the portion control is built in.

Per cup (makes 4): 150 cal | 18g protein | 8g carbs | 5g fat

Ingredients:

• 1 cup low-fat cottage cheese (blended smooth)
• 4 oz light cream cheese, softened
• 1 scoop vanilla protein powder
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp sweetener (Swerve, monk fruit, or 1 tbsp honey)
• Graham cracker crumb topping: 1 crushed graham cracker divided among 4 cups

Instructions: Blend cottage cheese until perfectly smooth. Beat in cream cheese, protein powder, lemon juice, vanilla, and sweetener. Divide among 4 small cups or ramekins. Chill at least 2 hours. Top with crushed graham cracker before serving. These taste remarkably like real cheesecake. 18g protein per cup.

Per serving: 220 cal | 22g protein | 18g carbs | 6g fat

Ingredients:

• 1 scoop vanilla protein powder
• 2 tbsp almond flour
• 1 tbsp nut butter
• 1-2 tbsp unsweetened almond milk
• 1 tbsp mini chocolate chips
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions: Mix all dry ingredients. Add nut butter and vanilla. Add almond milk 1 tbsp at a time until you get a cookie dough consistency. Fold in chocolate chips. Eat with a spoon straight from the bowl. No baking, no eggs, 5 minutes. Tastes like actual cookie dough.

Per popsicle (makes 6): 80 cal | 10g protein | 8g carbs | 1g fat

Ingredients:

• 1 cup nonfat Greek yogurt
• 1 scoop vanilla or strawberry protein powder
• 1 cup frozen strawberries
• 1/2 cup unsweetened almond milk
• 1 tbsp honey or sweetener

Instructions: Blend everything until smooth. Pour into popsicle molds (or paper cups with popsicle sticks). Freeze 4+ hours. These are perfect for hot days and nausea days alike. The cold, slow-eating format is ideal for GLP-1 patients. Keep 6 in the freezer at all times.