With 30 grams of protein per pint and 85% less sugar than traditional ice cream, Protein Pints is redefining functional frozen treats without compromising on taste. Made with natural ingredients and no artificial sweeteners, each decadent, gluten-free pint delivers all nine essential amino acids, a smooth, creamy texture, and just 120–160 calories per serving.

“We’ve been blown away by the response to Protein Pints since launching nationally earlier this year. Consumers have made our first five flavors a staple in their freezers, and the demand from both shoppers and retail partners made it clear – people are hungry for more,” said Paul Reiss, co-founder and CEO of Protein Pints. “Introducing Cookies & Cream and Coffee allows us to deliver on our early momentum, proving that ice cream can satisfy cravings while supporting protein goals and a health-forward lifestyle.”

Founded just two years ago by childhood friends Paul Reiss and Michael Meadows while still in college, Protein Pints has quickly emerged as a standout player in the $14 billion frozen dessert market.

The brand’s rapid growth is fueled by both strong retailer support and glowing consumer feedback, with fans praising its creamy texture, crave-worthy taste, and protein-packed formulas without the chalky aftertaste often found in other protein ice creams. By releasing two new flavors just months after its national debut, 

Protein Pints continues to solidify its reputation as an innovative force in the category. Protein Pints is currently available in Cookie Dough, Peanut Butter Chip, Chocolate, Mint Chip, and Strawberry at more than 8,000 retailers nationwide.

The new flavors launch this week in Kroger’s top-tier west coast stores, including Ralphs, Fred Meyer, QFC, and Food 4 Less and will expand to Target stores nationwide in mid-October followed by all Albertsons Companies stores including Safeway, Jewel-Osco, Vons, and more in November.