High-Protein Chocolate Protein Ice Cream
Chocolate Protein Ice Cream
Cottage-cheese chocolate scoops – blend once, freeze, spin in 10 minutes
This is ice cream you can eat on a weeknight. Cottage cheese, cocoa, and a scoop of chocolate protein blend into a pint. Freeze it solid. Then a Creami spin – or a blender with a splash of milk – turns it into soft, scoopable chocolate in about 10 minutes.
The freeze is overnight. The work is the blend and the spin.
Freeze: 8 hrs
Why you’ll love this ice cream
- 22g protein per serving – dessert that holds you
- Only 5g net carbs – no sugar, no cream-only base
- 10 minutes of work once the pint is frozen
- Soft scoops like the photo, not icy bricks
- Cottage cheese disappears. You taste chocolate.
- Works in a Creami or a blender
Health notes
- High protein: Cottage cheese plus a scoop of chocolate whey or casein.
- Low carb: Cocoa and powdered sugar-free sweetener, no ice-cream mix.
- No ice cream maker needed: Freeze, then spin or blend.
- Two scoops: One pint, two bowls.
Key element – blend until the cottage cheese is gone
If you can still see curds, keep blending. A fully smooth pint freezes into a fine ice, then spins into the soft ribbon in the photo. Gritty mix stays gritty. A high-speed blender or a stick blender in a tall cup is worth it.
Mary The High Protein Recipes
High-Protein Chocolate Protein Ice Cream
- Prep10 min
- Total10 min
- Servings2 servings
- Calories190 kcal
Ingredients
Instructions
- Blend the base. Add cottage cheese, protein powder, cocoa, powdered sweetener, vanilla, and salt to a blender. Blend 45 to 60 seconds until completely smooth. Add almond milk 1 Tbsp at a time only if the blades stall. Taste. It should be a little sweeter than you want – cold dulls sweet.
- Fill and freeze. Pour into a Creami pint or a freezer-safe tub. Tap out air bubbles. Freeze at least 8 hours, or overnight, until solid. Keep the pint level so it spins even.
- Creami method. Run the Lite Ice Cream or Ice Cream cycle. If it looks powdery, add 1 Tbsp almond milk and respin. One or two respins gives the soft scoop in the photo.
- Blender method. Let the tub sit 5 minutes. Break into chunks. Blend with 1 to 2 Tbsp almond milk, stopping to scrape, until it looks like soft serve. Do not let it melt into a shake.
- Scoop and serve. Eat right away for the soft texture. For firmer scoops, freeze 20 minutes, then serve. Two bowls from one pint.
Notes & Tips
- Powdered sweetener only. Granular crystals stay sandy when frozen.
- A pinch of salt makes the chocolate taste darker, not salty.
- If the first spin is dusty, that is normal. Respin. Do not add a lot of milk.
- Casein protein freezes creamier than whey. Whey still works.
- Leftovers go back in the freezer. Respin or rest 5 minutes before the next scoop.
Variations & serving ideas
- Greek yogurt: Use 1 1/2 cups plain Greek yogurt. Tangier, still thick.
- No protein powder: Add 1 extra Tbsp cocoa. Protein lands around 14g.
- Dairy-free: Use a thick coconut yogurt and a plant protein. Chill longer.
- Richer: Add 1 Tbsp almond butter to the blend.
- Mint chip: Add 1/4 tsp peppermint extract. Fold in sugar-free mini chips after the spin.
- Mocha: Blend in 1 tsp instant espresso with the cocoa.
- Peanut butter cup: Swirl 1 Tbsp peanut butter on top after the last spin.
- Ice cube blender: Freeze the blend in an ice cube tray. Blend the cubes with 2 Tbsp milk when you want a bowl.
Storage
- Freezer: Up to 2 weeks (Cover the pint; respin or thaw 5 minutes)
- After spinning: Eat now (Soft scoop is best right away)
- Re-freeze: Same pint (It goes hard again; respin with 1 Tbsp milk)
Nutrition Facts
Per serving · makes 2 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Total fat | 6 g |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 22 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this ice cream keto-friendly?
Yes. About 5g net carbs per serving with cottage cheese, cocoa, and a sugar-free sweetener. Check your protein powder for hidden carbs.
Will I taste the cottage cheese?
Not if you blend it fully smooth. Cocoa and vanilla cover it. If you can see curds, keep blending.
Do I need a Creami?
No. Freeze the mix, then blend the chunks with a splash of milk until it looks like soft serve. A Creami just makes it easier.
Why is my pint icy?
It needed another respin, or you added too much milk and it froze into ice. Start with a thick blend and respin with only 1 Tbsp liquid.
Can I skip the protein powder?
Yes. Add 1 extra Tbsp cocoa. Protein lands around 14g instead of 22g.
How long does the freeze take?
At least 8 hours, overnight is safer. The 10 minutes on the graphic is the blend-and-spin time after it is solid.
Comments
No comments yet. Be the first!