This High-Protein Chocolate Chip Ice Cream is rich, creamy, and indulgent — yet perfectly aligned with a high-protein, low-carb lifestyle. Made with real cream, protein powder, and sugar-free chocolate chips, it delivers classic ice cream flavor with a nutrition-forward twist.
Whether you’re looking for a post-workout dessert, a late-night sweet treat, or a healthier alternative to store-bought ice cream, this recipe delivers on texture, taste, and satisfaction.
Why You’ll Love This Recipe
• High in protein
• Low in carbs and sugar
• No refined sugar
• No ice cream maker required
• Creamy, scoopable texture
• Customizable flavors
Servings & Timing
Yield: 4 servings
Prep Time: 5 minutes
Freeze Time: 1–2 hours
Total Time: About 2 hours
Ingredients
Ice Cream Base
1 cup heavy whipping cream
½ cup unsweetened almond milk
1 scoop vanilla or chocolate whey protein powder
2 tablespoons powdered erythritol or monk fruit sweetener
1 teaspoon vanilla extract
2 tablespoons sugar-free chocolate chips (such as Lily’s)
Pinch of sea salt
Tools You’ll Need
Blender or hand mixer
Mixing bowl
Spatula
Freezer-safe container
How to Make High-Protein Chocolate Chip Ice Cream
1. Mix the Base
In a blender or mixing bowl, combine:
• Heavy whipping cream
• Unsweetened almond milk
• Protein powder
• Powdered sweetener
• Vanilla extract
• Sea salt
Blend or whisk until completely smooth and slightly thickened.
2. Fold in Chocolate Chips
Using a spatula, gently fold in the sugar-free chocolate chips until evenly distributed.
3. Freeze
Pour the mixture into a freezer-safe container.
Freeze for 1–2 hours, stirring once halfway through to prevent ice crystals and ensure a creamy texture.
For a firmer, scoopable consistency, freeze closer to 2 hours.
4. Serve
Remove from freezer and let sit at room temperature for 5 minutes before scooping.
Serve immediately and enjoy.
Texture & Flavor Tips
• For extra creaminess, reduce almond milk to ⅓ cup
• Casein protein yields a thicker, ice-cream-shop texture
• Whey protein gives a lighter, softer scoop
• Add ½ teaspoon xanthan gum for ultra-thick texture
Flavor Variations
• Mint Chocolate Chip: Add ¼ teaspoon peppermint extract
• Cookies & Cream: Fold in crushed low-carb cookies
• Peanut Butter Chip: Add 1 tablespoon natural peanut butter
• Mocha: Add ½ teaspoon instant coffee powder
Storage Instructions
Freezer:
Store in an airtight container for up to 5 days
Before Serving:
Let thaw for 5–10 minutes to soften for scooping
Frequently Asked Questions
Can I make this dairy-free?
Yes. Use coconut cream instead of heavy cream and plant-based protein powder.
Can I use a different sweetener?
Yes. Any powdered low-carb sweetener works best to avoid graininess.
Why is my ice cream icy?
It may need more fat or an additional stir during freezing.
Conclusion
This High-Protein Chocolate Chip Ice Cream proves you don’t need sugar or artificial fillers to enjoy a truly satisfying frozen dessert. Creamy, rich, and packed with protein, it’s a recipe you’ll come back to again and again.
As requested, whenever you share ingredients only, I will continue writing full-length recipes in this exact format and style.
