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Easy No-Churn Chocolate Protein Ice Cream

A perfect scoop of rich chocolate protein ice cream served in a small white bowl.
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You need to try this simple, no-churn protein ice cream recipe for a creamy, high-protein dessert that satisfies your sweet tooth without needing a machine.

Ingredients

Scale
  • 1 cup unsweetened almond milk
  • 1 cup plain non-fat Greek yogurt
  • 1 scoop (about 30g) chocolate whey protein powder
  • 1/4 cup erythritol or preferred zero-calorie sweetener
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon xanthan gum (optional, for extra creaminess)

Instructions

  1. In a medium bowl, whisk together the almond milk and Greek yogurt until the mixture is smooth. Break up any large clumps of yogurt.
  2. Add the chocolate protein powder, sweetener, and vanilla extract to the yogurt mixture. Whisk thoroughly until all ingredients are fully combined and no dry powder remains.
  3. If you are using xanthan gum, sprinkle it over the top and whisk vigorously for about 30 seconds until the mixture thickens slightly. This step helps prevent ice crystals.
  4. Pour the mixture into a freezer-safe container, like a loaf pan or a plastic container with a lid.
  5. Cover the container tightly with a lid or plastic wrap pressed directly onto the surface of the mixture.
  6. Place the container in the freezer for at least 6 hours, or until firm.
  7. For the best texture, let the ice cream sit on the counter for 5 to 10 minutes before scooping. Enjoy your guilt-free frozen treat!

Notes

  • For a richer chocolate flavor, add 1 tablespoon of unsweetened cocoa powder along with the protein powder.
  • If you own a Ninja Creami, you can use this base recipe, freeze it solid, and process it according to your machine’s instructions for a faster, smoother result.
  • This recipe avoids banana, keeping the flavor clean and focused on chocolate.

Nutrition

Find it online: https://recipesfleet.com/protein-ice-cream-no-churn-chocolate-recipe/