High-Protein Chocolate Protein Ice Cream
High-Protein Chocolate Protein Ice Cream
One pint, a 5-minute spin, chocolate that scoops like the photo
This is a pint of chocolate protein ice cream, not a thin shake. Mix it the night before. Freeze it solid. Spin it for about 5 minutes until it looks like the cup in the photo: thick, light cocoa, a spoon standing in it. No banana. No ice cream maker churn.
One pint is one serving. Eat it now, or re-spin leftovers.
Why you’ll love this pint
- 28g protein in one cup – dessert that fills you
- Only 6g net carbs – no banana, no sugar ice cream
- 5 minutes to spin if the pint is already frozen
- Thick cocoa scoop, like the photo
- Cottage or Greek yogurt disappears in the spin
- Eat it with a spoon, not a straw
Health notes
- High protein: One scoop of chocolate whey plus cottage or Greek yogurt.
- Low carb: Unsweetened cocoa, no sugar ice cream.
- One pint: Macros are for the whole cup, like the photo.
- Freeze overnight, then the 5-minute spin is the “ready” time.
Key element – freeze it flat, then re-spin if it looks dusty
A Creami pint that is frozen at a tilt will spin lopsided. Fill to the line, freeze level 16 to 24 hours. First spin can look powdery. Add 1 Tbsp milk and re-spin once. That is the soft scoop in the photo.
Ingredients
Pint (1 serving)
- 1 scoop (30g) chocolate whey protein
- 1/2 cup (110g) cottage cheese or thick Greek yogurt
- 1/2 cup unsweetened almond milk
- 1 Tbsp unsweetened cocoa powder
- 1 to 2 tsp powdered erythritol or monk fruit, to taste
- 1/4 tsp vanilla extract
- Pinch of salt
- 1/8 tsp xanthan gum, optional, for extra creaminess
Swaps
- No Creami: Freeze the mix in an ice-cube tray. Blend cubes with 1 Tbsp milk until it scoops.
- Vanilla whey: Add 1 extra tsp cocoa.
- Fairlife milk: Use 1/2 cup instead of almond milk for more protein. Carbs stay close.
- Dairy-free: Coconut yogurt plus a plant protein. Texture is a little icier.
Instructions
| 1 | Blend the mix. Blend cottage (or yogurt), whey, cocoa, milk, sweetener, vanilla, salt, and xanthan if using until completely smooth. No lumps. |
| 2 | Fill and freeze. Pour into a pint up to the fill line. Freeze level for 16 to 24 hours until solid. |
| 3 | Spin. Run on Lite Ice Cream or Ice Cream, about 5 minutes, until it looks like the photo. |
| 4 | Re-spin if dusty. If it looks powdery, add 1 Tbsp milk and spin again. Do not add a lot of liquid or it turns into a shake. |
| 5 | Scoop and eat. Eat now with a spoon. If you save it, freeze and re-spin later. One pint is one serving. |
Pro tips
- A pinch of salt makes the cocoa taste louder, not salty.
- Blend the mix until it is completely smooth. Cottage lumps freeze into ice bits.
- Freeze the pint standing up, not on its side.
- One re-spin is usually enough. Two can make it too soft.
- Dutch-process cocoa is smoother. Natural cocoa is a little sharper.
Nutrition
| Nutrient | Per pint |
|---|---|
| Calories | 220 |
| Protein | 28g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 5g |
| Sodium | 280mg |
Estimates with chocolate whey, 2% cottage, and unsweetened almond milk. Powder brand will shift protein slightly.
Variations
Mint chocolate
Add 1/8 tsp peppermint extract. Do not add more – it takes over.
Peanut butter cup
After the first spin, add 1 tsp natural peanut butter and mix-in spin once.
Mocha
Swap 2 Tbsp of the milk for cold coffee.
Blender only
No Creami: freeze in cubes, then blend with 1 Tbsp milk until it scoops.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Texture holds about 10 minutes |
| Freezer | Up to 2 weeks | Re-spin with 1 Tbsp milk |
| Refrigerator | Not ideal | It melts into a pudding |
FAQ
Test your knowledge
5 quick questions about this pint
1. Protein per pint?
2. Net carbs per pint?
3. How long is the spin once the pint is frozen?
4. What do you do if the first spin looks dusty?
5. How should the pint freeze?
