Starbucks Inspired Lemon Loaf Protein Ice Cream

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if you’re anything like me, the starbucks lemon loaf always held a special place in your heart—bright, zesty, sweet, and just the right amount of indulgent.

this version? it’s a high-protein, creamy, crave-worthy twist that transforms the iconic loaf into a cold and dreamy dessert.

bonus: it’s got hidden protein and cake chunks throughout. it’s sunshine in a bowl.

the flavor + texture

this ice cream is bursting with real lemon flavor, thanks to two whole peeled lemons, lemon juice, and a splash of lemon extract for extra brightness.

the honey adds a mellow sweetness that balances the citrus perfectly, while vanilla paste rounds it all out with bakery-style depth.

it’s creamy, rich, and unbelievably smooth.

but the best part? tender chunks of protein-packed lemon loaf folded into every bite, with a sweet-tart lemon glaze on top that takes it over the edge—just like the glaze on that iconic slice.

why it’s so creamy

the secret to that ultra-smooth, rich texture?

cottage cheese. don’t be scared—it blends up completely smooth and adds body, natural protein, and a luxurious mouthfeel without the need for heavy cream.

paired with a scoop and a half of vanilla protein powder and just enough milk to blend, it churns up like a dream in the ninja creami.

the protein cake pieces

to really give it that starbucks lemon loaf vibe, we created a single-serve lemon cake made with oat flour, almond flour, and protein powder.

it’s naturally sweetened with honey or maple syrup and baked to soft, tender perfection.

once cooled, it’s crumbled into the lemon ice cream base before the final spin.

it soaks in the creamy texture and adds little bursts of lemon loaf goodness in every spoonful.

how to make it (ninja creami)

1. blend the ice cream base: cottage cheese, honey, peeled lemons, lemon extract, vanilla, protein powder, and milk. pour into a creami pint and freeze overnight.
2. make the lemon cake: stir together the oat flour, almond flour, protein powder, baking powder, lemon zest + juice, honey, and egg. bake in a ramekin at 350°f for 20 minutes.
3. once the ice cream is frozen solid, spin it in the ninja creami using the “ice cream” or “smoothie bowl” setting. if it’s crumbly, add a splash of milk and respin.
4. fold in chunks of the cooled lemon loaf and top with a quick lemon glaze made from powdered sugar or lakanto and lemon juice.

no-churn method

don’t have a ninja creami? you can still make it!

• blend the base ingredients until ultra smooth, then pour into a freezer-safe container.
• freeze for 2–3 hours, stirring every 30 minutes to break up ice crystals (or use an ice cream maker if you have one).
• once soft-serve consistency, stir in the lemon cake chunks and return to the freezer until firm. let it sit at room temp for 10–15 minutes before scooping.

storage

store the ice cream in an airtight container in the freezer for up to one week.

the texture is best within the first 3–4 days. if it gets too firm, let it thaw slightly or add a little dairy-free milk before spinning again in the creami.

if you love Starbucks Inspired Lemon Loaf Protein Ice Cream, then try these other recipes from upbeetandkaleingitblog!

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Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

are you going to make my Starbucks Inspired Lemon Loaf Protein Ice Cream?!

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