If you’ve been scrolling through Will Tennyson’s YouTube channel, you’ve probably seen him devour massive bowls of ice cream while staying shredded. 💪 The secret? Anabolic ice cream—a high-protein, low-calorie frozen treat that lets you eat dessert-sized portions without derailing your fitness goals. I’ve been making this recipe on repeat since discovering it, and it’s honestly changed my approach to cutting season.
What makes this ice cream magical is the combination of protein powder, almond milk, and xanthan gum blended at high speed until it reaches soft-serve consistency. The xanthan gum acts as a thickener that mimics traditional ice cream texture without the heavy cream and sugar. You’ll end up with a massive bowl of creamy, protein-packed ice cream that clocks in around 300 calories but looks like you’re cheating on your diet.
The best part? you can customize flavors endlessly—chocolate, vanilla, cookie dough, mint chip—just by switching up your protein powder and mix-ins. It’s the kind of recipe that makes flexible dieting actually enjoyable. Let’s blend up this game-changing dessert!
Ingredients for anabolic ice cream recipe will tennyson
Here’s everything you need to create Will Tennyson’s famous high-protein anabolic ice cream.
| Ingredient | Amount | Notes |
|---|---|---|
| Vanilla Protein Powder 💪 | 1 cup | Whey or casein blend preferred |
| Unsweetened Almond Milk 🥛 | 1 cup | Chilled for best texture |
| Ice Cubes 🧊 | 2 cups | Regular or crushed ice |
| Xanthan Gum 🥄 | ½ tsp | Critical for thick texture |
| Sugar-Free Maple Syrup 🍯 | 2 tbsp | Walden Farms brand works |
| Vanilla Extract 🌿 | 1 tsp | Pure extract, not imitation |
| Salt 🧂 | 1 pinch | Enhances sweetness perception |
| Sugar-Free Chocolate Chips 🍫 | 2 tbsp | Lily's brand recommended |
| Cookie Dough Pieces 🍪 | 2 tbsp | Optional, adds texture |
| Fresh Strawberries 🍓 | ½ cup | Sliced, for topping |
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You can find most ingredients at any grocery store, but specialty items like xanthan gum are available at Whole Foods, Sprouts, or Amazon. For protein powder, I recommend Optimum Nutrition Gold Standard or MyProtein for the best texture and flavor. Walden Farms sugar-free syrups are at most supermarkets or GNC. Lily's sugar-free chocolate chips are at Target, Walmart, or health food stores—they're sweetened with stevia and taste incredible.
Don't have xanthan gum? You can substitute guar gum at the same amount, though the texture won't be quite as thick. If you can't find sugar-free syrup, use a few drops of liquid stevia or monk fruit sweetener instead. Any protein powder works, but whey blends best—plant proteins can taste chalky. For mix-ins, sugar-free pudding mix adds flavor without extra calories.
Store xanthan gum in an airtight container in your pantry for up to 2 years. Keep protein powder sealed and away from moisture to prevent clumping. This ice cream is best eaten immediately for soft-serve texture.
Step-by-Step Instructions for Anabolic Ice Cream
Follow my method and you’ll transform simple ingredients into a massive, protein-packed dessert in minutes.
👨🍳 Step 1: Freeze Your Fruit Base Properly
Start by spreading your frozen fruit (I prefer strawberries or mixed berries) on a plate in a single layer and let them sit at room temperature for 5-7 minutes. This slight thaw is crucial—completely frozen fruit will jam your blender, while slightly softened fruit blends into that perfect soft-serve consistency.
You’ll know the fruit is ready when you can press your finger into it and leave a small indent, but it’s still mostly frozen solid. If you skip this step, you’ll end up with chunky, icy bits instead of smooth, creamy ice cream. I’ve made this mistake too many times in my early attempts.
🍳 Step 2: Blend on Low, Then Build Speed
Add the slightly thawed fruit to your high-powered blender along with unsweetened almond milk, protein powder, and xanthan gum. Start blending on the lowest speed for 30 seconds to break down the fruit without overheating the mixture.
Gradually increase to medium speed and blend for another 1-2 minutes, using the tamper to push ingredients toward the blades. You’ll hear the motor strain slightly—this is normal. The xanthan gum will start working its magic, creating that thick, creamy texture that mimics real ice cream.
Watch the consistency carefully. When it transforms from chunky to smooth and starts pulling away from the sides of the blender in a thick mass, you’re almost there. If it’s too thick to blend, add almond milk 1 tablespoon at a time until it moves freely.
🥘 Step 3: Achieve Maximum Volume
Once smooth, increase to high speed and blend for an additional 2-3 minutes without stopping. This extended blending time incorporates air into the mixture, dramatically increasing the volume—you should see it nearly double in size right before your eyes.
The mixture will become lighter in color and fluffier in texture. You’ll know it’s ready when it reaches a thick soft-serve consistency that holds peaks when you lift the tamper. The blender may warm up during this process, but don’t worry—the frozen fruit keeps everything cold enough.
If you’re using a Vitamix or Blendtec, this step is where these high-powered blenders really shine. Lower-powered blenders might struggle here, so you may need to work in smaller batches or add slightly more liquid.
⏰ Step 4: Serve Immediately or Firm Up
Transfer the ice cream to a bowl right away for soft-serve consistency—this is my preferred way to eat it. The texture at this stage is incredibly smooth and creamy, almost like frozen yogurt from your favorite shop.
Alternatively, if you want a firmer, scoopable texture, transfer it to a freezer-safe container and freeze for 15-20 minutes. This brief freeze time firms it up without making it rock-hard like traditional ice cream. Any longer and you’ll need to let it thaw for 5 minutes before scooping.
Top with your favorite low-calorie additions like sugar-free chocolate chips, PB2 powder, or fresh berries. The beauty of this recipe is the massive volume—you get a huge serving that’s incredibly satisfying while staying within your macros. I often make this as a post-workout treat when I need to hit my protein goals but still want something that feels indulgent.
Health Benefits of This Recipe
The protein content in anabolic ice cream is the real star—with 25-30 grams of protein per serving, you’re getting the same muscle-building benefits as a protein shake but in a much more satisfying form. This high protein intake supports muscle protein synthesis for up to 4 hours after consumption, making it perfect post-workout or as a nighttime snack that feeds your muscles while you sleep. I’ve noticed better recovery and less soreness when I have this instead of regular ice cream. The casein protein in many whey blends digests slowly, providing a steady stream of amino acids that prevent muscle breakdown during extended fasting periods. 💪
At only 250-350 calories per massive bowl, anabolic ice cream lets you eat volume without guilt. Traditional ice cream packs 1,000+ calories in the same serving size, loaded with sugar and saturated fat that spike insulin and promote fat storage. This recipe uses zero-calorie sweeteners like erythritol or stevia, which don’t trigger insulin response or blood sugar spikes. The high protein and fiber content also keeps you feeling full for hours—I stay satisfied for 3-4 hours after eating a bowl, which prevents late-night snacking and helps maintain a caloric deficit during cutting phases.
The calcium from almond milk and protein powder supports bone density and muscle contractions—you’ll get about 30-40% of your daily calcium needs in one serving. This is especially important for anyone doing heavy resistance training, as calcium plays a crucial role in muscle contraction and nerve signaling. The vitamin D often added to fortified almond milk enhances calcium absorption and supports immune function. I use Silk Unsweetened Almond Milk which provides 45% of daily calcium and 25% of vitamin D per cup. 🥗
The low glycemic index of this recipe means stable energy without the sugar crash you get from regular ice cream. Traditional ice cream can contain 50+ grams of sugar per serving, causing rapid blood glucose spikes followed by energy crashes and increased hunger. Anabolic ice cream keeps blood sugar steady, which is crucial for fat loss and sustained energy throughout the day. The protein also slows digestion, creating a more gradual release of nutrients into your bloodstream.
You’re also getting beneficial probiotics if you add Greek yogurt to your base, which supports gut health and digestion. A healthy gut microbiome improves nutrient absorption, reduces inflammation, and can even enhance mood through the gut-brain axis. The fiber from xanthan gum (about 5 grams per serving) promotes digestive health and helps you feel fuller longer. This combination of protein, fiber, and probiotics creates a dessert that actually supports your health goals rather than undermining them. 💯
Nutrition Facts
185kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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