High Protein Chocolate Ice Cream

If you want a chocolate ice cream that tastes just like the real thing but gives you a solid boost of protein, this easy protein ice cream recipe is going to be your new favorite. Each serving delivers around 13 grams of protein, a perfectly smooth texture, and all the creamy richness you’d expect from classic chocolate ice cream — without the sugar overload.

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Protein ice cream scooped from a container.

This version blends a simple custard base with cocoa, milk, and your choice of protein powder so you get flavor, creaminess, and nutrition all in one. It’s rich, silky, and far from the gritty, icy texture many protein desserts have. This one tastes like real ice cream — and your family will never know the difference.

Why You’ll Love This Protein Ice Cream

A few reasons this recipe stands out from the rest:

• Tastes almost identical to classic chocolate ice cream
• Smooth, creamy, scoopable texture
• Deep chocolate flavor
• Only 6 easy-to-find ingredients
• No fancy equipment needed
• 13g protein per serving
• Much lower in sugar than store-bought (and no added sugar!)

My kids devoured this the first time I made it — they could not tell it wasn’t regular ice cream.

Protein ice cream in a bowl with a spoon.

Ingredients & Substitutions

This section breaks down every ingredient and how it works in the recipe. See the recipe card for exact amounts.

Egg Yolks

These create the custard base that gives your ice cream richness and structure. If you end up with extra whites, use them in coconut macaroons or another egg-white recipe.

Sweetener

Powdered Besti Monk Fruit Allulose Blend works extremely well because it keeps ice cream soft, scoopable, and not icy. Other sugar substitutes often turn the ice cream rock-hard.
You can use regular powdered sugar, but Besti provides the sweetness without the refined sugar.

Sea Salt

Just a pinch enhances the chocolate flavor — it won’t make the dessert salty.

Vanilla Almond Milk

Use unsweetened vanilla almond milk (store-bought or homemade). Most nondairy milks will work, but if you use plain varieties, add a little vanilla extract for flavor.

Heavy Cream

This provides the luscious, creamy texture. If you want the recipe to be dairy-free, replace with full-fat canned coconut milk.

Cocoa Powder

Choose unsweetened, high-quality cocoa to get the richest chocolate taste.

Protein Powder

Use your favorite protein powder: collagen, whey, plant-based, or chocolate protein powder for an even deeper chocolate taste.

Flavor Variations

Not in the mood for chocolate? Replace the cocoa with an additional 1/4 cup protein powder and try one of these versions:

Vanilla

Use vanilla protein powder or add 1–2 teaspoons vanilla extract.

Strawberry

Blend 8 ounces of fresh strawberries and stir into the ice cream during the last 5 minutes of churning.

Chocolate Chip

Make the vanilla version and add 1/2 cup chocolate chips at the end of churning.

Peanut Butter

Mix in 1/4 to 1/2 cup natural peanut butter during the final 5 minutes of churning.

How To Make Protein Ice Cream

Here are step-by-step instructions so you can see each stage of the process. Full temperatures and measurements are in the recipe card below.

1. Make the custard base.

Whisk the egg yolks, powdered sweetener, and sea salt in a bowl until the mixture turns pale yellow and smooth.

2. Prepare the chocolate mixture.

In a saucepan, whisk almond milk, heavy cream, cocoa powder, and protein powder or collagen. Heat gently until it starts to simmer, then remove from the heat.

3. Temper the eggs.

Slowly pour the hot chocolate mixture into the egg yolk bowl in a very thin stream, whisking constantly so the eggs don’t scramble.
This step is essential — whisking continuously creates a smooth, velvety custard.

4. Cook the custard.

Return the mixture to the saucepan and heat over low heat until it reaches 170°F, stirring often.

5. Chill completely.

Cover and refrigerate for at least 4 hours, until very cold (under 40°F). A thin film on top is normal.

6. Churn.

Pour into a pre-frozen ice cream maker bowl and churn until it looks like soft serve.

7. Serve or freeze.

Eat immediately for soft-serve texture, or transfer to a container and freeze until solid for scoopable ice cream.

Storage Tip

You can freeze this protein ice cream for up to 6 months.
Before scooping, let it sit at room temperature for 5–10 minutes and dip the scoop in warm water.

More Ice Cream Inspiration

Protein powder is one of the easiest ways to boost desserts and snacks — I love using it in everything from protein waffles to protein bread. But this chocolate protein ice cream might be the most satisfying of all.