Here’s a simple and delicious recipe for Chocolate Protein Ice Cream that’s both creamy and nutritious!
Ingredients:
- 1 cup unsweetened almond milk (or any milk of choice)
- 1 scoop chocolate protein powder (whey, plant-based, or your preferred type)
- 1/2 cup Greek yogurt (for extra creaminess)
- 1 tablespoon cocoa powder (unsweetened)
- 1-2 tablespoons honey or maple syrup (optional, for sweetness)
- 1/2 teaspoon vanilla extract (optional)
- A pinch of salt (optional, to enhance flavors)
Instructions:
- Blend the Ingredients: In a blender, combine the almond milk, chocolate protein powder, Greek yogurt, cocoa powder, sweetener (if using), vanilla extract, and salt. Blend until smooth and creamy.
- Freeze the Mixture: Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- Manual Freezing (if no ice cream maker): If you don’t have an ice cream maker, pour the mixture into a freezer-safe container. Place it in the freezer and stir every 30 minutes for the first 2-3 hours, to break up ice crystals. This will create a creamy texture.
- Serve: Once the ice cream has reached a soft-serve consistency or firmed up to your liking, scoop it into bowls or cones and serve immediately. Optionally, you can garnish with chocolate chips, a drizzle of chocolate syrup, or chopped nuts.
Tips:
- Add-ins: Feel free to mix in extras like dark chocolate chunks, protein granola, or berries.
- Storage: Store leftover ice cream in an airtight container in the freezer. Let it sit for a few minutes before scooping if it becomes too firm.
Enjoy your healthy, high-protein chocolate ice cream!
