Vanilla Bean Protein Shake (Printable Version)

A frosty vanilla bean shake blended with protein and natural sweetness in minutes.

# What You'll Need:

→ Dairy & Alternatives

01 - 1 cup unsweetened almond milk
02 - 1/2 cup plain Greek yogurt

→ Protein

03 - 1 scoop vanilla whey or plant-based protein powder

→ Flavorings

04 - 1 tablespoon instant vanilla pudding mix
05 - 1/2 teaspoon pure vanilla extract
06 - Seeds from 1/2 vanilla bean
07 - 1 to 2 tablespoons maple syrup or honey to taste

→ Ice

08 - 1 1/2 cups ice cubes

→ Topping

09 - Light whipped cream

# Directions:

01 - Add almond milk, Greek yogurt, protein powder, instant vanilla pudding mix, vanilla extract, vanilla bean seeds, and sweetener to a high-speed blender.
02 - Layer ice cubes on top of the blended ingredients.
03 - Blend on high speed until smooth, creamy, and frothy for approximately 30 to 60 seconds.
04 - Taste the mixture and adjust sweetness if needed, blending again briefly to incorporate any additional sweetener.
05 - Pour into two tall glasses, top with light whipped cream if desired, and serve immediately with a straw.

# Expert Advice:

01 -
  • It tastes indulgent and frosty, like ordering something fancy, but it's ready in five minutes and costs a fraction of the price.
  • The protein actually keeps you full—not just a sugar rush followed by a crash—so it works as a real breakfast or post-workout refuel.
  • You can make it exactly the way you like it: sweeter, creamier, or more vanilla-forward, with zero judgment from a barista.
02 -
  • Blend on high the entire time—medium speed will leave you with a grainy, separated mess instead of that silky, homogeneous shake that feels like it came from somewhere special.
  • The vanilla pudding mix is non-negotiable if you want that thick, almost frozen-yogurt texture; skipping it gives you more of a thin smoothie, which is fine but completely different.
03 -
  • Use frozen yogurt cubes instead of regular ice for an even creamier texture—freeze dollops of Greek yogurt on a sheet pan, then toss them in the blender with regular ice.
  • A high-speed blender really does make a visible difference here; if you only have a standard blender, reduce the ice slightly and blend longer, checking halfway through to avoid overworking the motor.
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