Both the Greek yoghurt and whey protein powder increase the protein content of this tasty dessert and the frozen banana adds a natural sweetness without relying on sugar like most traditional ice creams. We’ve opted for a mild and creamy coconut flavour, but you could try any flavours you like.


170g Greek yoghurt (0% fat)

100g reduced fat coconut milk

100g frozen banana slices

25g vanilla whey

25g desiccated coconut



In a blender, combine the frozen banana, Greek yoghurt, whey protein and coconut milk.

Pulse until well combined and then pour into a suitable container.

Sprinkle over the desiccated coconut and mix well.

Freeze for 2 hours. Remove from the freezer and stir with a spoon – this incorporates extra air into the mixture to provide a lighter, creamy texture.

Return to the freezer.

When you want to serve your ice cream, remove from the freezer for 10 minutes for an easy scoop.


(Per Serve)

Calories: 188 

Carbs: 11g 

Fat: 9 g 

Protein: 15 g