Protein Chocolate Ice Cream is a healthier, protein-packed twist on the classic dessert, perfect for satisfying your sweet tooth while fueling your body. This recipe is simple to make, no churn required, and can be customized to fit your dietary needs.
Protein Chocolate Ice Cream Recipe
Ingredients:
- 2 cups Greek yogurt (plain or chocolate-flavored for extra richness)
- 1 scoop chocolate protein powder (whey or plant-based)
- 1/4 cup unsweetened cocoa powder (for extra chocolate flavor)
- 1/4 cup milk (or almond milk, oat milk, etc. for dairy-free)
- 2-3 tablespoons honey or maple syrup (adjust based on sweetness preference)
- 1/2 teaspoon vanilla extract
- Pinch of salt (optional, to enhance flavor)
- Chocolate chips or chopped dark chocolate (optional, for texture)
Instructions:
- Mix the Base:
- In a large bowl, combine the Greek yogurt, protein powder, unsweetened cocoa powder, milk, honey/maple syrup, vanilla extract, and a pinch of salt.
- Whisk everything together until smooth and creamy. Make sure there are no lumps from the protein powder or cocoa.
- Adjust Consistency:
- If the mixture is too thick, add a little more milk (a tablespoon at a time) to reach your desired consistency. It should be creamy and easily pourable but not too runny.
- Chill the Mixture:
- Pour the mixture into a shallow, freezer-safe container (like a loaf pan or a small casserole dish).
- Cover with plastic wrap or a lid and place it in the freezer for about 2-3 hours, or until it firms up.
- Stir and Freeze:
- Every 30-45 minutes, stir the mixture to break up ice crystals. This will help create a smoother texture. (Optional but recommended for creaminess.)
- Continue stirring and freezing until the ice cream is firm but scoopable.
- Add Chocolate Chips (Optional):
- If you want a little extra chocolatey crunch, fold in some chocolate chips or chopped dark chocolate halfway through freezing.
- Serve:
- Once the ice cream is frozen to your liking, scoop it into bowls or cones. Enjoy as is or top with a few extra chocolate chips, a drizzle of honey, or a sprinkle of sea salt for added flavor.
Storage:
- Store your protein chocolate ice cream in an airtight container in the freezer. It’s best enjoyed within a week, though it will keep for a few weeks if necessary. Let it sit out for a few minutes before serving to soften slightly.
Tips:
- Sweetener: If you want a low-sugar version, you can use a sugar-free sweetener like stevia or monk fruit in place of honey or maple syrup.
- Flavor Variations: Add in peanut butter, almond butter, or chopped nuts for a fun twist. You can also blend in some banana or berries for a fruity variation.
- Texture: For extra creaminess, you can add a tablespoon of coconut oil or a couple of tablespoons of nut butter to the mix.
This protein chocolate ice cream is a great way to indulge in a dessert while also getting a protein boost—perfect after a workout or as a guilt-free treat!
