- Servings: 2
- Total Time: 5 minutes
- Difficulty: Very Easy
- Calories per Serving: 165 kcal
- Macros: Protein: 15g / Carbs: 22g / Fat: 3g / Fiber: 5g
The Ultimate “Healthy” Chocolate Fix
Let’s be honest: chocolate ice cream is the gold standard of comfort food. But most commercial versions are essentially frozen sugar-syrup with artificial coloring. Our Healthy Chocolate Ice Cream (often called “Nice Cream” or “Pro-Cream”) uses the natural creaminess of frozen fruit and the power of high-quality cocoa to create a dessert that actually fuels your body.
This recipe is a game-changer for fitness enthusiasts and clean eaters because it delivers 15 grams of protein per serving while staying under 200 calories. By using dark, unsweetened cocoa powder and a protein-rich base, we’ve created a macro-friendly treat that satisfies your deepest chocolate cravings without the blood sugar spike.
Whether you’re finishing a workout or looking for a late-night snack that won’t leave you feeling sluggish, this 5-minute recipe is your new secret weapon. It’s thick, indulgent, and remarkably smooth—no expensive ice cream maker required.
Look at the Recipe
- Sensory Appeal: A rich, dark cocoa color with a thick, fudge-like consistency.
- Flavor Highlight: Deep, intense chocolate notes balanced by a subtle, natural sweetness.
- Key Wellness Benefit: High in magnesium and antioxidants from raw cocoa, plus a solid hit of muscle-supporting protein.
Ingredients Needed
- 2 cups Frozen banana slices (the riper they were before freezing, the sweeter the cream!)
- 1 scoop (approx. 30g) Chocolate whey or plant-based protein powder
- 2 tbsp Dark unsweetened cocoa powder
- ¼ cup Unsweetened cashew or almond milk (add slowly for thickness)
- 1 tsp Vanilla extract
- Optional: A pinch of sea salt (this is the secret to making the chocolate flavor “pop”)
How to Make Our 5-Minute Chocolate Ice Cream
The Setup: Place your frozen banana slices into a high-speed blender or food processor. Let them sit at room temperature for about 3–5 minutes; this small “thaw” ensures a silkier final texture without needing extra liquid.
The Dry Mix: Add the chocolate protein powder, dark cocoa powder, vanilla, and a pinch of salt directly on top of the bananas.
The Pulse: Add half of your milk. Pulse the blender 5–10 times to break up the frozen chunks. This prevents the motor from overheating and helps the fruit break down evenly.
The Final Blend: Add the remaining milk only if needed. Blend on high for 45–60 seconds. Use a tamper or stop to scrape down the sides. You are looking for a thick, “soft-serve” swirl that holds its shape.
Serve: Enjoy immediately as soft-serve, or transfer to a bowl and freeze for 20 minutes for a firmer, scoopable texture.
Storage & Serving Suggestions
- Storing: Like all fruit-based ice creams, this is best eaten fresh. If you freeze it for more than 2 hours, it will become very hard. To fix this, let it sit on the counter for 10 minutes and give it a quick re-blend.
- Serving: Top with a few cacao nibs for crunch, a drizzle of almond butter, or some fresh raspberries for a “Black Forest” vibe.
- The “Mocha” Twist: Add ½ teaspoon of instant espresso powder to the blend for a sophisticated coffee-chocolate flavor.
Tips & FAQs
Does it taste like bananas? The chocolate and cocoa are quite strong, so they do a great job of masking the banana flavor. However, if you want a Low-Carb / No-Banana version, swap the bananas for 1 ½ cups of frozen steamed cauliflower and 2 tablespoons of almond butter.
Why is my ice cream grainy? This usually happens if your protein powder is chalky. Using a Whey/Casein blend or a high-quality fermented pea protein will yield the smoothest, creamiest results.
Can I make this ahead of time? You can! You can even freeze the mixture in silicone ice cube trays and pop them into the blender whenever a chocolate craving hits for an instant 60-second dessert.
