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Protein milkshake in a tall glass topped with whipped cream and a straw
Jonas Mitchell

Protein Milkshake Recipe

A thick, creamy protein milkshake made with milk, protein powder, and real ice cream — no chalky taste, ready in 5 minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup milk (dairy or plant-based)
  • 1 scoop vanilla protein powder
  • 3 tablespoons vanilla ice cream or frozen yogurt
  • 1 teaspoon vanilla extract
  • 1/4 cup ice cubes
  • Whipped cream and toppings, optional

Equipment

  • 1 blender
  • 1 Measuring cups and spoons
  • 1 Tall glass
  • 1 Rubber spatula

Method
 

  1. Place the milk, protein powder, ice cream, vanilla extract, and ice cubes in a blender.
  2. Blend on high until completely smooth and thick, about 30-45 seconds. Scrape down the sides once if needed.
  3. If too thick to pour, add a splash more milk and blend again. If too thin, add a few more ice cubes.
  4. Pour into a tall glass, add toppings if using, and serve immediately.

Notes

  • Best served immediately; texture changes as it sits.
  • Freeze leftovers in an ice cube tray for up to 3 months, then re-blend with a splash of milk.
  • See the Protein Source and Whey vs. Casein vs. Plant Protein comparisons in the post for more detail.
Nutrition (per serving) Calories 380 | Protein 30g | Carbohydrates 28g | Fat 14g | Fiber 1g | Sodium 240mg