Easy Chocolate Protein Ice Cream

5 from 2 votes

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 avoid the sweetener below
1 tbsp nut/seed butter (16 g)
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

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, freeze. When ready to consume take however many cubes you want and blend it into soft serve. It is AMAZING.
Alternatively, 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!
This recipe makes a whole pint. The nutrition info is based on unsweetened almond milk 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!