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Easy Greek Yogurt PROTEIN Ice Cream Cake

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It’s summer, it’s hot, and ice cream is always delicious….I think we can all agree on that! What better way to cool off than with a macro friendly Greek Yogurt Protein Ice Cream Cake made using some Lean Body MRP!!!

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Here is the recipe:
First Layer:
1 Banana
1/4 Cup (2 Ounces) Light Cream
2 Ounces (56g) Fat Free Cream Cheese
2 Tablespoons Brown Rice Syrup or Honey
3 Containers (450g) Your Choice Flavor Greek Yogurt
3 Scoops (105g) Vanilla Lean Body MRP
1/2 Teaspoon Xanthan Gum
Second Layer:
3 Crushed Up Mini Pre-made Pie Crusts or Graham Cracker Crumbs
Third Layer:
1 Container (150g) Your Choice Flavor Greek Yogurt
1 Cup Fresh or Frozen Fruit

How to make:
1. Process or blender all of your First Layer ingredients together until they thicken up
2. Coat a loaf pan with some parchment paper (this makes it easier to remove) and pour that mix in
3. Top that layer with your Graham Cracker Crumbs
4. Mix together your Third Layer ingredients while mashing in your Fruit
5. Add that layer on top of your Graham Cracker Crumbs
6. Cover and freeze
*Cut a piece and let it thaw for 5-10 minutes before eating for the best results

Tips: Make sure your protein powder and Greek yogurt flavors compliment each other!
Cut down on the sugar by using a lower sugar Greek yogurt and/or less fruit!

Calories in the whole recipe:
Calories: 1544
Fat: 36g
Saturated Fat: 17g
Sodium: 1546mg
Carbs: 184g (Net Carbs: 165g)
Fiber: 19g
Sugar: 90g
Protein: 121g

Calories in each slice (if you cut 6):
Calories: 257
Fat: 6g
Saturated Fat: 2.8g
Sodium: 257.6mg
Carbs: 30.6g (Net Carbs: 27.5g)
Fiber: 3.1g
Sugar: 15g
Protein: 20.1g

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