High Protein Chocolate Ice Cream Recipe

High Protein Chocolate Ice Cream Recipe

Ingredients:

• 2 cups heavy cream (for a creamy base)
• 1 cup unsweetened almond milk (or whole milk if you prefer)
• 1/2 cup chocolate protein powder (choose a high-quality whey or plant-based protein powder)
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sweetener of your choice (like allulose, stevia, or monk fruit; adjust to taste)
• 3 large egg yolks (for a custard base and extra richness)
• 1 tsp vanilla extract
• Pinch of salt
• 1/2 cup dark chocolate chips or cocoa nibs (optional, for extra chocolatey bites)

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Instructions:

1. Prepare the Ice Cream Base:

   • In a medium saucepan, combine the heavy cream and almond milk over medium heat. Stir occasionally until it begins to warm up but doesn’t come to a boil.

2. Whisk the Egg Yolks:

   • While the cream mixture is warming, whisk together the egg yolks, sweetener, and cocoa powder in a separate bowl until smooth.

3. Temper the Eggs:

   • Gradually pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This step is important to prevent the eggs from scrambling.
   • Slowly add the remaining warm cream mixture into the eggs, continuing to whisk gently.

4. Cook the Custard:

   • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly for about 5-7 minutes. The custard should thicken slightly and coat the back of a spoon (it should not scramble or boil). If you have a thermometer, aim for a temperature of about 170°F (77°C).

5. Add Protein Powder and Vanilla:

   • Remove the saucepan from heat once the custard has thickened. Stir in the chocolate protein powder, vanilla extract, and pinch of salt. Whisk until fully combined and smooth.

6. Cool the Base:

   • Allow the mixture to cool down to room temperature, then place it in the fridge for at least 2-3 hours to chill completely (or overnight for the best results).

7. Churn the Ice Cream:

   • Once the base has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes, depending on your machine.

8. Add Chocolate Chips (Optional):

   • If you want to add extra chocolatey bites, fold in dark chocolate chips or cocoa nibs into the ice cream after it’s done churning.

9. Freeze the Ice Cream:

   • After churning, the ice cream will be soft-serve consistency. If you prefer a firmer texture, transfer it to an airtight container and freeze it for at least 4 hours, or until it’s the desired consistency.

10. Serve and Enjoy:

    • Scoop the high-protein chocolate ice cream into bowls or cones and enjoy your rich, protein-packed treat!

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Nutrition Per Serving (Approximate):

• Calories: ~250-300 (depends on sweetener used)
• Protein: ~15-20g (depends on protein powder)
• Fat: ~18-20g
• Carbs: ~5-10g (if using low-carb sweeteners)

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This high-protein ice cream recipe delivers a rich chocolate flavor with a smooth, creamy texture, and it’s packed with protein to help fuel your muscles. Enjoy the indulgence without the guilt!