Protein‑Powered Ice Cream: A New Summer Treat

The idea of adding protein to frozen desserts has moved from a niche experiment to a full‑blown trend. New and established brands are now pouring protein into their scoops, aiming at health‑savvy customers who still want something sweet.

Brands Leading the Charge

• Rivo, Nymble, Blue Bell, Foothills Creamery – protein‑rich versions with 11–15 g of protein per serving.
• David Protein – about 10 g of protein, under 210 calories per pint thanks to a special fat substitute and zero‑calorie sweeteners.

Protein has already found its way into many everyday foods: cereals, popcorn, sodas, yogurt and even chips. The U.S. protein market was worth $114.4 billion in 2024 and is expected to grow at about 1.9% annually through 2028, according to Mintel. Demand is outpacing supply, so brands are turning to higher‑protein options like frozen yogurt and cottage cheese.

Why Protein Matters

Nymbl’s founder, Rania Nasis, says protein will remain a staple because many people need more of it. Her background in medicine and nutrition led her to create a dessert that tastes good while meeting protein needs, especially for groups that often fall short. Nymbl is rolling out three flavors—vanilla, chocolate and cookies & cream—using French‑style recipes that rely on egg yolks for a creamy texture.

Taste matters more than ever. Traditional “better‑for‑you” products were once low in calories but often lacked flavor. Today, consumers want both nutrition and enjoyment. Protein ice cream can become gritty or develop a whey aftertaste if not handled properly. Nymbl uses milk protein concentrate and whey isolate, while Rivo adds chicory root fiber for probiotics.

Flavor First

• Kevin Bates of Rivo launched in February with four flavors, including a popular honey cinnamon option. He focuses on taste first and keeps the recipe simple with cane sugar, avoiding gums or artificial flavors.
• Peter Rahal of David Protein also prioritizes taste over nutrition headlines. The brand revealed its frozen dessert at Expo West in March and later faced a lawsuit alleging mislabeling; the case was dropped, and the company maintained confidence in its nutrition facts. After a brief teaser period, David Protein released four flavors that sold out in under half an hour during the launch. A pop‑up shop in New York drew over 2,000 visitors in its first weekend and earned more than 10 million social media impressions.

These brands illustrate how protein can be blended into indulgent treats without sacrificing flavor, making the trend likely to stay strong as people look for healthier yet delicious options.