Chocolate Protein Ice Cream Recipe

A white bowl with a red rim holds scoops of chocolate protein ice cream topped with chocolate chips and chopped nuts, with a spoon in the bowl.

Chocolate Protein Ice Cream Recipe

This chocolate protein ice cream is a creamy cottage cheese ice cream made in a blender with cocoa powder, maple syrup, vanilla, and chocolate chips. It’s a simple, protein-filled frozen treat that’s rich, chocolatey, and easy to make.

Prep Time5

Chilling Time2

Total Time2 5

Servings: servings

Calories: 178kcal

Author: Stephanie Wilson

Ingredients

15 ounces cottage cheese whole fat
⅓ cup unsweetened cocoa powder
¼ cup maple syrup or honey
1 teaspoon vanilla extract
⅓ cup chocolate chips (dark, milk, or semi-sweet chocolate)

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Instructions

Place the cottage cheese, cocoa powder, maple syrup, vanilla extract, and chocolate chips in a blender or food processor; blend until very smooth.
Transfer the mixture to a shallow freezer-safe container and freeze for at least 3-4 hours. Let thaw on the counter for 15 minutes before scooping.
Top with more chocolate chips and nuts if you like (I'm using finely chopped hazelnuts).

Notes

Cottage Cheese: For the creamiest texture, use full-fat cottage cheese and blend the mixture until completely smooth before freezing. Cottage cheese ice cream freezes more firmly than traditional ice cream. Let it sit at room temperature for 15 to 20 minutes before scooping.
Texture: To help reduce iciness, stir the ice cream after about 30 minutes in the freezer and again around the 1-hour mark.
Flavor: Taste the mixture before freezing and adjust the sweetness if desired with a little more maple syrup.
Toppings: Optional toppings include chopped chocolate, mini chocolate chips, toasted hazelnuts, almonds, fresh berries, sliced bananas, or a drizzle of peanut butter.

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