High-Protein Chocolate Ice Cream

A pint of soft-serve chocolate – cottage, whey, cocoa, 15 minutes

This is blender ice cream you eat from a pint, like the photo. Cottage cheese, chocolate whey, and cocoa blend until there are no curds. A short freeze firms the swirls so a spoon stands up. No ice cream machine required.

Fifteen minutes. Blend 2 minutes, freeze 10, scoop. If you have a Creami, freeze the pint overnight and spin instead.

Prep5 min

Freeze10 min

Servings2

Protein18g

Net Carbs6g

Calories220

Why you’ll love this pint

18g protein per serving – dessert that holds you
Only 6g net carbs – no sugar, no banana
15 minutes, one blender, one pint
Thick swirls that take a spoon, like the photo
Cottage cheese disappears if you blend it long enough
Works as a Creami pint too

Health notes

High protein: Cottage plus a scoop of chocolate whey split across 2 servings.
Low carb: Unsweetened cocoa and a splash of almond milk.
Two servings: One pint tub.
Eat now: Soft-serve texture lasts about 20 minutes out of the freezer.

Key element – blend the cottage first, ice last

If you dump everything in at once, you get sandy whey and leftover curds. Blend cottage, milk, cocoa, and whey until silk. Then add ice and pulse. That is how you get the smooth swirls in the photo instead of a grainy shake.

Ingredients

One pint (2 servings)

1 cup (225g) cottage cheese (2% or 4%)
1 scoop (30g) chocolate whey protein
2 Tbsp unsweetened cocoa powder
3 Tbsp unsweetened almond milk (plus 1 Tbsp if needed)
1 to 2 tsp powdered erythritol if your whey is unsweetened
1/2 tsp vanilla extract
Pinch of salt
1 cup ice cubes

Swaps

Greek yogurt: Use 1 cup thick Greek yogurt. Tangier, still thick.
Casein: Makes it denser than whey. Same scoop.
Creami: Skip the ice. Blend the rest, freeze in a pint overnight, then spin.
No whey: Add 1/2 cup extra cottage. Protein drops a few grams.

Instructions

Load the blender. Add cottage cheese, almond milk, cocoa, whey, sweetener, vanilla, and salt. Liquids and cottage on the bottom so the blades catch.

Blend the base. Blend 30 to 45 seconds until the cottage is completely smooth. Scrape the sides. No curds, no dry cocoa.

Add ice. Add the ice. Blend 20 to 30 seconds until thick and mousse-like. If the blades stall, add 1 Tbsp milk. Do not pour in extra milk or it turns into a shake.

Pack the pint. Spoon into a pint tub. Smooth the top, then swirl with the back of a spoon so it looks like the photo.

Firm and serve. Freeze 10 minutes. Scoop into 2 servings. Eat now. If it freezes solid later, let it sit 5 minutes and stir.

Pro tips

A high-speed blender or food processor is worth it. A weak blender leaves grit.
A pinch of salt makes the cocoa taste darker, not salty.
If you taste cottage, blend 15 more seconds before you add ice.
For the Creami path, skip ice, freeze 24 hours, spin on lite ice cream, then respin with 1 Tbsp milk.
Do not leave it in the freezer overnight unless you plan to re-blend or respin. It sets like a brick.

Nutrition

Nutrient	Per serving (1/2 pint)
Calories	220
Protein	18g
Net carbohydrates	6g
Total carbohydrates	8g
Fiber	2g
Total fat	8g
Sodium	320mg

Estimates with 2% cottage and chocolate whey. Powder brand will shift protein and carbs.

Variations

Peanut butter

Blend in 1 Tbsp natural peanut butter. Macros shift a little.

Mocha

Add 1/2 tsp instant espresso with the cocoa.

Mint chip

Add 1/8 tsp peppermint extract and fold in 1 Tbsp sugar-free chips after blending.

Chocolate chip

Fold in 1 Tbsp sugar-free chips before the 10-minute freeze.

Storage

Method	Time	Notes
Eat now	Best	Soft-serve for about 20 minutes
Freezer	Up to 1 week	It hardens; thaw 5 minutes and stir or re-blend
Creami pint	Overnight freeze	Spin, then respin with a splash of milk

FAQ

Yes. About 6g net carbs per serving with cocoa, whey, and unsweetened almond milk. No sugar, no banana.

Not if you blend the base 30 to 45 seconds before the ice. Cocoa and whey cover it.

Too much milk. Start with 3 Tbsp and add ice. Freeze 10 minutes to firm the swirls.

No. The blender plus a 10-minute freeze is the 15-minute version. A Creami is nicer if you already froze a pint.

Yes. Freeze the pint. Thaw 5 minutes and stir, or re-blend with 1 Tbsp milk.

A chocolate whey you already like as a shake. A chalky powder stays chalky in ice cream.

Test your knowledge

5 quick questions about this pint

1. Protein per serving?

2. Net carbs per serving?

3. When do you add the ice?

4. How long in the freezer after blending?

5. How many servings in the pint?

High-Protein Chocolate Ice Cream