This is like Nick’s Swedish Choklad or Halo Top Chocolate but WAY cheaper and made at home from whatever ingredients you prefer.

Every time I make this I legit eat the whole thing so needless to say I’m glad it only makes one pint!

I use my ice cream machine to make this but also provided options and techniques below if all you have is a blender. They work just as well.

Curious to hear your feedback, so def let me know!

PS, if you like this recipe, also try my small-batch vanilla protein ice cream!

5 from 2 votes

Small-batch Chocolate Protein Ice Cream

Prep Time10

Freeze time1

Course: Breakfast, Dessert, Snack

Keyword: brownie, chocolate, gluten-free, ice cream, plant-based, protein, vegan

Servings: servings

Calories: 85kcal

1/2 cup (nut) milk (120 g)
1/2 cup water (120 g) you can sub a ripe banana and reduce the sweetener below by 1 tbsp
1 tbsp nut/seed butter (16 g) sub other fat source such as neutral oil, (coconut) cream, (plant) butter, cream cheese / df alternative
1-2 tbsp sugar or granulated sweetener (12-24 g) adjust to taste, remembering that when this is frozen it will taste less sweet.
1-2 tbsp cocoa powder (6-12 g)
1 scoop vanilla or chocolate protein powder (30 g) not unsweetened, I used whey protein but you can use plant-based
1/4 tsp xanthan gum optional, but will make your ice cream extra creamy

about 1/4 cup (optional) brownie pieces (any store-bought brownie chopped) (30 g) optional, but really adds a nice texture! See notes for how to make something like this at home

Add everything in a blender and blend until completely smooth.
Churn in an ice cream machine per machine instructions. See notes if you don't have an ice cream machine. Stir in optional mix-in if using.
Eat like you would any light ice cream, thaw for 5-10 min before scooping, etc. I just microwave for 5-10 seconds and it's perfect.

How to make this without an ice cream machine: Make the cream from step#1 and pour it into ice cube molds, refreeze. When ready to consume take however many cubes you want and blend it into soft serve. It is AMAZING.
Alternatively, freeze and churn by hand: Make the cream from step#1 and pour it into a container and freeze for a few hours, taking it out every 30 min to churn by hand to prevent ice crystals forming. Enjoy!
Or use a Ninja Creami: Whisk together the ingredients (a hand frother works great). If using banana, whisk all the liquid together and chop the banana in. Freeze overnight. Let thaw in room temperature for 5-10 minutes and spin on the light ice cream setting. Respin if necessary. Add mix-ins if you desire. Enjoy!
This recipe makes a whole pint. The nutrition information is based on unsweetened almond milk, 1 tbsp Lakanto sweetener and no mix-ins.
If you want to add mix-ins but prefer to make everything at home, you can make my mini-batch skillet brownies instead. Let them cool, break apart and churn baby churn!
Adjust the sweetener in this recipe to taste, remembering that when this is frozen it will taste less sweet. I used 1 tbsp lakanto sweetener and 1 banana instead of water as the second ingredient.
You can cut the protein in the recipe in half and your treat will still be very decadent. This version matches the macros of Halo Top chocolate ice cream exactly.