CONIVOReserve at ₹22,999
30g+ Protein Per Pint

Protein Ice Cream, Made Fresh at Home

Store-bought protein ice cream in India costs ₹300–500 a pint, and you still don't control what's inside. With CONIVO Scooper you blend milk, Greek yoghurt and your own whey protein, freeze overnight, and get a genuinely creamy high-protein ice cream — 30g+ protein per pint, macros you decide, at a fraction of the price.

No gums you can't pronounce, no palm oil, no hidden sugar. Just your protein powder, your ingredients, and a machine tuned to make frozen desserts creamy instead of icy. These recipes below are from the official CONIVO recipe book — each one lists full macros.

30g+ ProteinMacro-TrackedGym FriendlyWhey or Plant Protein
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How CONIVO Scooper works

1

Blend it

Mix your base — milk, protein, fruit, sweetener — and pour it into the CONIVO pint.

2

Freeze it

Freeze flat for 24 hours in your normal freezer. No churning, no rock salt.

3

Scoop it

One button. From frozen block to creamy scoop in 2–5 minutes.

Recipes from the CONIVO book

Every CONIVO Scooper ships with 100+ recipes. Here are 6 from this collection — full ingredients and method included.

Before You Start

  1. Do not exceed the MAX FILL line.
  2. Freeze the pint on a level surface for approximately 24 hours, until completely solid.
  3. If the first spin looks crumbly or powdery, press RE-SPIN. If it remains dry, add a small splash of milk or another liquid suitable for the recipe, then press RE-SPIN again.

High Protein Kesar Kulfi

Calories: 330Protein: 35gCarbs: 31gFat: 9gper pint

Ingredients

  • 250 ml toned milk
  • 100 g Greek yoghurt or hung curd
  • 1 scoop vanilla whey, 30 g
  • 1 tsp soaked saffron milk
  • ¼ tsp xanthan gum
  • ¼ tsp cardamom
  • 10 g pistachio, chopped
  • 1-2 tsp honey or stevia

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Use real saffron and cardamom. This is the hero India-first protein recipe.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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High Protein Mango Lassi

Calories: 395Protein: 34gCarbs: 48gFat: 8gper pint

Ingredients

  • 180 g Alphonso mango pulp
  • 150 g Greek yoghurt
  • 100 ml milk
  • 1 scoop vanilla whey
  • ¼ tsp xanthan gum
  • pinch cardamom
  • sweetener to taste

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Frozen Yoghurt programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Use seasonal Alphonso for premium Indian appeal.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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High Protein Coffee Kulfi

Calories: 315Protein: 34gCarbs: 24gFat: 8gper pint

Ingredients

  • 250 ml milk
  • 100 g Greek yoghurt
  • 1 scoop vanilla whey
  • 1.5 tsp instant coffee
  • 1 tsp cocoa
  • ¼ tsp xanthan gum
  • sweetener to taste

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Great for office and gym audience.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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High Protein Chocolate Brownie

Calories: 390Protein: 36gCarbs: 39gFat: 10gper pint

Ingredients

  • 250 ml milk
  • 100 g Greek yoghurt
  • 1 scoop chocolate whey
  • 1 tbsp cocoa
  • ¼ tsp xanthan gum
  • 15 g brownie crumbs
  • sweetener to taste

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Add brownie as mix-in, not before the first spin.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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High Protein Cookies and Cream

Calories: 405Protein: 35gCarbs: 42gFat: 11gper pint

Ingredients

  • 250 ml milk
  • 120 g Greek yoghurt
  • 1 scoop vanilla whey
  • ¼ tsp xanthan gum
  • 2 cream biscuits, crushed
  • ½ tsp vanilla
  • sweetener to taste

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: Use one biscuit in base and one as mix-in.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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High Protein Filter Coffee

Calories: 310Protein: 34gCarbs: 23gFat: 8gper pint

Ingredients

  • 250 ml milk
  • 100 g Greek yoghurt
  • 1 scoop vanilla whey
  • 25 ml strong filter coffee decoction
  • ¼ tsp xanthan gum
  • sweetener

Method

  1. Whisk the xanthan gum into the dry ingredients before adding the liquid, then blend thoroughly to prevent clumps.
  2. Blend the base until smooth. Taste and adjust sweetness before freezing.
  3. Pour the mixture into the CONIVO pint and freeze as instructed above.
  4. Process on the Lite Ice Cream programme.
  5. Add any crunchy mix-ins only after the first spin. Press RE-SPIN if needed.

Tip: South India friendly, premium cafe flavour.

This recipe goes from frozen base to creamy scoop in the CONIVO Scooper in 2–5 minutes.

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Common questions

How much protein can I get in one pint?

Most CONIVO high-protein recipes deliver 33–45g of protein per pint using one scoop of whey and Greek yoghurt. You control the exact amount — add more whey or paneer to push it higher.

Does protein ice cream made at home taste chalky?

Not with the right base. Greek yoghurt or hung curd adds creaminess that hides protein-powder texture, and CONIVO's processing blade shaves the frozen base into a smooth, parlour-style scoop. If it ever comes out crumbly, a 1-minute RE-SPIN with a splash of milk fixes it.

Which protein powder works best?

Any whey isolate or blend you already use works — vanilla and chocolate are the most versatile. Plant proteins work too; pair them with coconut or oat milk for the creamiest result.

Is this cheaper than buying protein ice cream?

Yes. A homemade high-protein pint typically costs ₹60–100 in ingredients versus ₹300–500 for store-bought protein ice cream — and you get more protein per pint.

More ways to use CONIVO

Low-Calorie Ice Cream You Can Eat by the Pint →Sugar-Free Ice Cream the Whole Family Can Enjoy →Keto Ice Cream Without the Compromise →

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