High-Protein Chocolate Ice Cream

ByHannah Peterson

This is ultra-creamy, rich chocolate ice cream — thick, scoopable, and intensely chocolatey, served straight from the tub. Made with Greek yogurt, cream cheese, and whey protein, it’s a high-protein, low-carb frozen treat that tastes like the real thing.

Why You’ll Love This Recipe

  • Rich, fudgy chocolate flavor with perfect creamy texture
  • Very high protein per serving
  • No ice cream maker required (though one makes it even smoother)
  • Sugar-free and keto-friendly
  • Easy to make ahead and perfect for cravings

Ingredients (Makes about 6 servings)

  • 8 oz (225g) full-fat cream cheese, softened
  • 2 cups (450g) full-fat Greek yogurt
  • ½ cup (50g) chocolate whey protein powder
  • ⅓–½ cup (65–100g) allulose or powdered monk fruit sweetener (adjust to taste)
  • ⅓ cup (30g) unsweetened cocoa powder
  • ½ cup (120ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt
  • Optional: sugar-free chocolate chips or chopped nuts for mix-ins

Instructions

  1. In a large bowl or food processor, beat softened cream cheese until smooth.
  2. Add Greek yogurt, protein powder, sweetener, cocoa powder, heavy cream, vanilla, and salt. Mix on high until completely smooth and creamy.
  3. Taste and adjust sweetener/cocoa if needed. Fold in any optional mix-ins.
  4. No-Churn Method: Pour into a container or tub. Freeze 4–6 hours, stirring every 30–45 minutes for the first 2 hours for best texture (or use an ice cream maker for 20–30 minutes).
  5. Let soften 5–10 minutes before scooping. Serve with extra chocolate shavings if desired.

Prep Time: 10 minutes Freeze Time: 4–6 hours Total Time: 10 minutes active

Nutrition (Per Serving, 1/6 of batch)

  • Calories: ~220
  • Protein: 18g (very high)
  • Total Carbs: 8g
  • Net Carbs: 6g
  • Fat: 15g

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