Milkshake Whey Protein Recipe
Frozen banana replaces most of the ice, so the shake turns thick and creamy without watering down the protein powder's flavor, and blending the liquid first keeps the powder from clumping around the blades.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 2
Ingredients
- 1 1/2 cups milk (whole or 2%)
- 2 scoops (about 60g) vanilla whey protein powder
- 1 medium frozen banana, sliced
- 1/2 cup ice cubes
- 1 tablespoon peanut butter (optional)
Nutrition per serving
- Calories
- 297
- Protein
- 31g
- Carbs
- 24g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Add the milk to the blender jar first, then add the vanilla whey protein powder on top of the liquid.
- 2Add the frozen banana slices, ice cubes, and peanut butter, if using.
- 3Blend on high for 30-45 seconds, stopping once to scrape down the sides if the powder is sticking to the walls of the jar.
- 4Check the consistency: if the shake is too thick to pour, add milk 1-2 tablespoons at a time and blend briefly to loosen it.
- 5Pour into two glasses and serve immediately, before the ice fully melts and the shake loses its thickness.
Tips & variations
- Freeze ripe banana slices in a single layer on a tray before bagging them; frozen-solid slices blend into a thicker shake than banana added straight from the freezer bag in a clump.
- Chocolate whey works just as well as vanilla; add 1 teaspoon of cocoa powder for a mocha version if using chocolate whey with coffee instead of milk.
- For a lower-sugar shake, skip the peanut butter and use unsweetened almond milk instead of dairy milk.
- A frozen banana can fully replace the ice for an even creamier texture, just use two bananas and drop the ice entirely.
Storage & reheating
Whey protein shakes separate and lose their thick texture once blended, so they're best drunk right away. If needed, a shake can sit covered in the fridge for up to a few hours; re-blend or shake hard before drinking, since the protein and liquid will settle out.
Tips from the Tulo kitchen
- Whisking the protein powder into a splash of milk by hand first, before it goes into the blender, prevents most clumping even without a high-powered blender.
- Using an unpeeled frozen banana straight from the freezer is harder to slice; peel and slice bananas into rounds before freezing them for shakes.
FAQ
Can I make this shake without a banana?
Yes, swap the banana for an extra 1/2 cup of ice and a tablespoon of Greek yogurt to keep some of the creaminess; the shake will be thinner and less naturally sweet, so consider adding a teaspoon of honey.
Why does my protein shake come out gritty instead of smooth?
Grittiness usually means the powder didn't fully dissolve before ice or frozen fruit locked it in place; adding the powder directly into the liquid first and blending briefly before adding frozen ingredients solves most of this.
Can I use water instead of milk?
Yes, but the shake will be noticeably thinner and less rich; if using water, cut the ice back to 1/4 cup so the shake still thickens up.
Does blending heat up and damage the protein?
No. Blending generates only a slight, brief temperature increase from friction, nowhere near the heat needed to denature whey protein, so its protein content stays intact.