Chocolate Cake Batter Protein Ice Cream is a creamy, guilt-free treat packed with protein and chocolatey goodness! Here’s a recipe to create this decadent dessert that’s perfect for a post-workout snack or a delicious indulgence.
Ingredients
For the Ice Cream Base:
- 1 scoop chocolate protein powder (choose a high-quality one for better flavor)
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 1 tablespoon cocoa powder (for an extra chocolatey kick)
- 2 tablespoons chocolate cake mix (use sugar-free if preferred)
- 1 frozen banana (for creaminess)
- 1 tablespoon peanut butter or almond butter (optional, for richness)
- 1 teaspoon vanilla extract
Optional Mix-ins:
- Mini chocolate chips
- Crushed nuts
- Sprinkles (for that cake batter vibe!)
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Instructions
- Blend the Base:
In a high-powered blender, combine the protein powder, almond milk, cocoa powder, chocolate cake mix, frozen banana, nut butter (if using), and vanilla extract. Blend until the mixture is smooth and creamy. - Adjust Sweetness:
Taste the mixture. If you’d like it sweeter, add a touch of sweetener (like honey, maple syrup, or a sugar-free alternative). Blend again briefly. - Freeze the Mixture:
Pour the blended mixture into a freezer-safe container. Cover and freeze for about 2-3 hours, stirring every 30 minutes to ensure a smooth texture. - Add Mix-ins:
Once the ice cream is semi-frozen (soft-serve consistency), fold in any desired mix-ins like mini chocolate chips or sprinkles. Freeze again until firm, or serve immediately if you prefer a soft-serve texture. - Serve and Enjoy:
Scoop the ice cream into bowls or cones, garnish with additional sprinkles or chocolate chips, and enjoy your Chocolate Cake Batter Protein Ice Cream! -
Chocolate Cake Batter Protein Ice Cream is a creamy, guilt-free treat packed with protein and chocolatey goodness! Here’s a recipe to create this decadent dessert that’s perfect for a post-workout snack or a delicious indulgence.
Ingredients
For the Ice Cream Base:
- 1 scoop chocolate protein powder (choose a high-quality one for better flavor)
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 1 tablespoon cocoa powder (for an extra chocolatey kick)
- 2 tablespoons chocolate cake mix (use sugar-free if preferred)
- 1 frozen banana (for creaminess)
- 1 tablespoon peanut butter or almond butter (optional, for richness)
- 1 teaspoon vanilla extract
Optional Mix-ins:
- Mini chocolate chips
- Crushed nuts
- Sprinkles (for that cake batter vibe!)
Instructions
- Blend the Base:
In a high-powered blender, combine the protein powder, almond milk, cocoa powder, chocolate cake mix, frozen banana, nut butter (if using), and vanilla extract. Blend until the mixture is smooth and creamy. - Adjust Sweetness:
Taste the mixture. If you’d like it sweeter, add a touch of sweetener (like honey, maple syrup, or a sugar-free alternative). Blend again briefly. - Freeze the Mixture:
Pour the blended mixture into a freezer-safe container. Cover and freeze for about 2-3 hours, stirring every 30 minutes to ensure a smooth texture. - Add Mix-ins:
Once the ice cream is semi-frozen (soft-serve consistency), fold in any desired mix-ins like mini chocolate chips or sprinkles. Freeze again until firm, or serve immediately if you prefer a soft-serve texture. - Serve and Enjoy:
Scoop the ice cream into bowls or cones, garnish with additional sprinkles or chocolate chips, and enjoy your Chocolate Cake Batter Protein Ice Cream!
Tips for Success:
- If the mixture gets too hard in the freezer, let it sit at room temperature for 5–10 minutes before scooping.
- For an extra protein boost, sprinkle a bit of protein powder over the top as a finishing touch.
- Want to skip the cake mix? Swap it with an extra spoon of cocoa powder and a little extra sweetener for a similar flavor profile.
Let me know how it turns out! 🍫✨
- Blend the Base:
