This is like Nick’s Swedish Choklad 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!
Small-batch Chocolate Protein Ice Cream
Servings: 3 servings
Calories: 85kcal
Equipment
- Blender
- Ice cream machine optional, see notes how to get around
Ingredients
- 1/2 cup (nut) milk (120 g)
- 1/2 cup water (120 g) you can sub a ripe banana and avoid the sweetener below
- 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, I used lakanto sweetener
- 1 tbsp cocoa powder (6 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
Mix in
- 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
Instructions
- 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.
Notes
- 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!
Nutrition
Serving: 1 serving | Calories: 85kcal | Carbohydrates: 5g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 90mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.1IU | Calcium: 123mg | Iron: 0.4mg