The Best Protein Nice Cream

IMG_2206 First of all, let me say that there isn't any protein powder in this recipe. Besides, you should never add any protein powders to your nice cream or smoothies because they'll ruin the whole thing. Unless you've found a protein powder that is healthy, natural, low sugar, and delicious. If you did, then please let me know. Otherwise, if you think you need to consume protein powders, just suck it up and drink it by itself.


This nice cream is full of protein and carbs. Add some crunchy nut butter, and there you have your healthy fats. What I love about this is that not only is it nutritious, it is also thick and creamy. Two simple characters that are hard to achieve. But, not anymore. Follow this recipe step by step and you should get a nice smooth texture.

I use very ripe bananas when I make my nicecream and find it sweet enough. If it's not sweet enough for you, add a little bit of coconut sugar, maple syrup, rice malt, agave, or pure stevia. With time, you can decrease the amount of the sweetener until you don't feel the need to add any.


I've been playing with this recipe for months now. Yes, months. At first it didn't taste that great, then I finally got the taste right (just add more frozen fruits..) Then the texture.. the tough part. At first, it was more like a smoothie than a nice cream, which isn't bad, until you try nicecreams. I finally learned the trick to making it thick just like a regular banana ice cream. It's very simple. All you needed to do is remove as much liquid as possible and use cold/frozen ingredients without them being icy. So pay attention to the directions!


Note: For extra tips and ideas for nicecreams, check out the previous post.

Protein Nice-Cream


  • 1 package extra firm silken tofu
  • 3-4 ripe bananas, sliced and frozen (≈8 hrs for best results)
  • Optional: 1 tsp cacao powder, cinnamon, or/and pure vanilla


  1. Store the tofu in the coldest spot in your fridge (usually back at the top) or if you have a mini fridge with a shitty freezer then store it there. Or if you have the time, freeze the tofu for less than an hour before making this.
  2. When your tofu is cold but NOT ice-y, cut the edges get the water out and keep the tofu in. Wash with water.
  3. Method #1 Over the sink, squeeze the box to get as much water as possible (the colder your tofu is the easier this step will be) This part is a bit messy.
  4. Method #2 (best) Get a drying cloth, wrap the tofu and squeeze the water out over the sink.
  5. Add the bananas and tofu to your high-speed blender or food processor. Process on low speed. Add any flavors or sweeteners you'd like. Adjust the taste.
  6. Top with your favorites!