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Homemade Vanilla Protein Frosty photo

Vanilla Protein Frosty

A thick, creamy vanilla frosty made with milk (or creamer), silken tofu, vanilla, and sweetener for a fast protein-packed treat.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 large servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups milk of choice or nondairy creamer
  • 3/4 cup silken tofu firmness: silken
  • 1/4 teaspoon salt
  • 3/4 teaspoon pure vanilla extract or 1 vanilla bean
  • 3-4 tablespoons sweetener of choice

Equipment

  • Blender
  • ice cube tray (optional)

Method
 

  1. If you want a very thick, ice-cream-like texture, freeze the milk or creamer in an ice cube tray until solid; otherwise use cold liquid.
  2. Add the milk or frozen milk cubes, silken tofu, salt, vanilla, and sweetener to a blender.
  3. Blend on high until the mixture is thick, smooth, and scoopable, stopping to scrape down the sides as needed; use a high-powered blender for creamiest results.
  4. Taste and adjust sweetness if desired, then spoon into glasses and serve immediately.

Notes

  • Freezing the milk first yields a thicker, ice-cream-like frosty.
  • Do not add regular ice because it will dilute the flavor.
  • Use a high-powered blender for the creamiest texture.
  • For a chocolate version, see the referenced Healthy Chocolate Frosty.