Chocolate ice cream with 40 grams of protein

Prep Time: 10 minutes
Freeze Time: 6-8 hours (or overnight)
Total Time: 6 hours 10 minutes (mostly inactive)
Recipe Intensity: Easy
Yield: 4 generous servings

---

There’s nothing quite like a bowl of rich, creamy chocolate ice cream. But what if you could enjoy that same decadent experience while fueling your body with high-quality protein? Welcome to your new favorite fitness-friendly dessert: Ultra-Creamy Chocolate Protein Ice Cream.

This recipe is a game-changer for anyone looking to build muscle, support recovery, or simply indulge in a healthier sweet treat. Forget the chalky, icy protein “desserts” of the past. We’re using a clever combination of simple ingredients to create a luxuriously smooth texture that rivals any premium store-bought pint. Best of all, it requires no fancy ice cream maker—just a good blender and a little patience while it freezes.

Whether you’re a dedicated athlete, someone on a weight management journey, or just a chocolate lover seeking a better option, this ice cream is for you. It’s naturally sweetened, packed with 40 grams of protein, and incredibly simple to make. Let’s dive in!

Why You’ll Love This Recipe

• Protein-Powered: With a whopping 40 grams of protein per serving, it’s a dessert that truly supports your fitness goals.

• No Special Equipment Needed: This is a no-churn recipe. Your blender and freezer do all the work.

• Incredibly Creamy Texture: The secret? Cottage cheese and a touch of avocado. Don’t knock it until you try it—they create an unbelievably smooth, rich base with no icy crystals.

• Customizable: Easily adjust the sweetness or add in your favorite mix-ins like nuts, peanut butter swirls, or chocolate chips.

• Guilt-Free Indulgence: Satisfy your chocolate cravings with a treat made from whole-food ingredients.

Equipment Needed

• A high-speed blender or food processor

• A loaf pan or a freezer-safe container with a lid (a standard 9×5 inch loaf pan works perfectly)

• Spatula

• Measuring cups and spoons

Ingredients

Note: For the best results, I recommend using a high-quality chocolate or vanilla protein powder you already enjoy the taste of.

• 1 ½ cups (340g) full-fat or 2% cottage cheese (for creaminess and protein)

• 1 large, ripe avocado, pitted and scooped (for healthy fats and ultra-creamy texture)

• ½ cup (120ml) unsweetened almond milk, or milk of choice

• ½ cup (40g) unsweetened cocoa powder

• ½ cup (120ml) pure maple syrup or agave nectar (adjust to taste)

• 2 scoops (~60g) Chocolate or Chocolate Brownie Protein Powder (see note below)

• 1 teaspoon vanilla extract

• ¼ teaspoon fine sea salt (enhances the chocolate flavor)

• Optional Add-ins:

  • ¼ cup dark chocolate chips or chopped sugar-free chocolate

  • 2 tablespoons almond butter or peanut butter for swirling

A Note on Protein Powder:

The type of protein powder you use can affect the final texture. Whey/Casein blends or casein-based powders tend to create a thicker, creamier result similar to traditional ice cream. Plant-based powders (like pea or brown rice protein) also work well but may result in a slightly firmer texture.

Step-by-Step Instructions

Step 1: Prepare Your Container

Take your loaf pan or freezer-safe container and line it with parchment paper, leaving some overhang on the sides. This “sling” will make it incredibly easy to remove the frozen ice cream later. If you don’t have parchment, simply use a container you can scoop directly from.

Step 2: Blend Until Silky Smooth

This step is crucial for the perfect texture. Add all the ingredients—cottage cheese, avocado, almond milk, cocoa powder, maple syrup, protein powder, vanilla extract, and salt—to your high-speed blender or food processor.

Blend on high for 60-90 seconds, stopping to scrape down the sides if needed. You are looking for a completely smooth, thick, and pourable consistency. There should be no grittiness from the cottage cheese. Taste the mixture and adjust sweetness if desired by adding a little more maple syrup.

Step 3: Incorporate Add-Ins

If you are using chocolate chips, pulse them in briefly at the end, just until combined. For a nut butter swirl, pour half the mixture into the prepared pan, dollop with spoonfuls of nut butter, then top with the remaining ice cream base. Use a knife or skewer to gently swirl it through.

Step 4: Freeze to Perfection

Pour the blended mixture into your prepared container. Use a spatula to smooth the top into an even layer. Cover the container tightly with a lid or plastic wrap to prevent ice crystals from forming.

Place it in the freezer and allow it to set for at least 6-8 hours, or preferably overnight. The long freeze time is essential for it to firm up to a perfect scoopable consistency.

Step 5: Serving Your Ice Cream

Once fully frozen, your ice cream is ready! For the easiest scooping, let it sit on the counter for 5-10 minutes before serving. This will soften it slightly, allowing your ice cream scoop to glide through the rich, creamy texture.

Garnish with a sprinkle of cocoa nibs, extra chocolate chips, or a drizzle of melted peanut butter.

Storage Instructions

Store the ice cream in its airtight container in the freezer for up to 2 weeks. For optimal freshness, press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid to prevent freezer burn.

Nutrition Information

Serving Size: ¼ of the recipe
Servings: 4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Values are estimates and will vary based on specific ingredient brands used.

Final Thoughts

This Chocolate Protein Ice Cream proves that you don’t have to sacrifice flavor or texture for nutrition. It’s a decadent, satisfying, and powerful treat that aligns perfectly with a healthy lifestyle. The 40 grams of protein will keep you full and satisfied, making it a perfect post-workout recovery meal or a late-night snack that won’t derail your progress.