Quick Description:
This chocolate protein ice cream is the ultimate guilt-free treat — creamy, rich, and packed with 40 grams of protein per serving. No need for fancy equipment, just a blender or food processor and a few clean ingredients. It’s the perfect way to beat cravings while staying on track.
Servings and Timing:
Prep Time: 5 minutes
Freeze Time: 1–2 hours (or serve soft-serve style immediately)
Total Time: ~5–10 minutes active
Servings: 1 large or 2 smaller portions
WW Points per Serving: Approx. 3–5 points (depends on protein and milk used)
Nutrition per Serving (1 full recipe, approximate):
- Calories: 290
- Protein: 40g
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 6g
- Sugar: 6g (mostly from banana or almond milk)
- Net Carbs: 12g
- Sodium: 190mg
Ingredients List:
- 1 scoop (30–35g) chocolate protein powder (whey, casein, or plant-based)
- 1/2 frozen banana (or 1–2 tbsp sugar-free sweetener for low-carb)
- 1/2 cup non-fat Greek yogurt (adds creaminess + protein)
- 1/4 cup unsweetened almond milk (or dairy milk for extra protein)
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- Optional: Pinch of salt or 1/4 tsp instant coffee for flavor boost
- Optional toppings: sugar-free chocolate chips, cacao nibs, or a swirl of peanut butter
Instructions:
- Blend the Base:
In a blender or food processor, combine frozen banana, Greek yogurt, almond milk, protein powder, cocoa powder, vanilla, and salt. Blend until smooth and thick like soft-serve. - Taste & Adjust:
Taste the mix. If you want it sweeter, add a touch of monk fruit, stevia, or a little more banana (if not strict low-carb). - Serve Immediately or Freeze:
Enjoy immediately for soft-serve texture, or transfer to a container and freeze for 1–2 hours for scoopable ice cream. Stir halfway through for best texture. - Top & Eat:
Top with sugar-free chocolate chips, peanut butter drizzle, or crushed nuts — or eat straight from the bowl.
Additional Notes:
- For a thicker texture, reduce liquid or add a few ice cubes while blending.
- Want extra richness? Swap Greek yogurt for cottage cheese or add 1 tbsp cream cheese.
- Casein protein gives a creamier, thicker texture than whey.
Dietary Info:
- High-Protein (40g)
- Low-Fat
- Gluten-Free
- Low-Carb option included
- Can be dairy-free (use plant protein + coconut yogurt)
Step-by-Step Cooking Guide:
- Use frozen banana slices for the best thick, creamy texture.
- Adjust almond milk to get your preferred thickness.
- Freeze in silicone molds for protein ice cream pops.
Ingredient Details and Substitution Tips:
- Protein Powder: Use your favorite chocolate flavor — isolate for leaner macros, casein for creamier texture.
- Sweetener: Use banana for natural sweetness, or sugar-free options like stevia/monk fruit.
- Dairy-Free: Use coconut yogurt or almond yogurt + plant protein for a vegan version.
- Texture Upgrade: Add 1 tsp xanthan gum for super thick, store-bought consistency.
Recipe Variations and Serving Suggestions:
- Add a swirl of peanut butter or almond butter for extra richness.
- Use peppermint extract for chocolate mint protein ice cream.
- Fold in crushed high-protein cookies or keto brownie chunks.
Storage and Make-Ahead Information:
- Storage: Store in freezer for up to 3 days. Let sit at room temp 5–10 minutes before scooping.
- Make-Ahead: Blend in batches and portion into silicone molds or single-serve containers.
- Freezing Tip: Add 1 tsp vodka or MCT oil to prevent over-freezing (optional)
