This is ultra-creamy, rich chocolate ice cream — smooth, scoopable, and intensely chocolatey. Made with Greek yogurt and whey protein, it’s a high-protein, low-carb treat that tastes like real ice cream without the sugar spike.
Why You’ll Love This Recipe
- Very high protein per serving
- Rich chocolate flavor with perfect creamy texture
- No ice cream maker required (or use one for even better results)
- Sugar-free and keto/low-carb friendly
- Easy to make ahead and perfect for summer or cravings
Ingredients (Makes about 6 servings)
- 2 cups (450g) full-fat Greek yogurt (strained if very watery)
- 8 oz (225g) full-fat cream cheese, softened
- 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
- Optional: 1–2 tbsp sugar-free chocolate chips (folded in or melted for swirl)
Instructions
- In a large bowl or food processor, beat softened cream cheese until smooth.
- Add Greek yogurt, protein powder, sweetener, cocoa powder, heavy cream, and vanilla. Mix on medium-high until completely smooth and creamy (no lumps).
- Taste and adjust sweetener/cocoa if needed.
- No-Churn Method: Pour into a loaf pan or container. Freeze for 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).
- Let soften for 5–10 minutes before scooping. Serve in cones, bowls, or with sugar-free toppings.
Prep Time: 10 minutes Freeze Time: 4–6 hours Total Time: 10 minutes active
Nutrition (Per Serving, 1/6 of batch)
- Calories: ~210
- Protein: 18g (very high)
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 14g
