High Protein Chocolate Ice Cream Cake
Elevate your dessert game with this indulgent yet guilt-free High Protein Chocolate Ice Cream Cake! This recipe combines rich, moist cake layers made with almond flour and chocolate protein powder, a luscious layer of creamy chocolate protein ice cream, and a decadent whipped chocolate frosting sweetened with stevia. Perfect for fitness enthusiasts and chocolate lovers alike, it delivers a satisfying treat packed with nutrients, without compromising on flavor. Easy to prepare and freezer-friendly, this cake is ideal for birthdays, celebrations, or simply indulging in a healthier sweet treat. With its high protein content and refined sugar alternatives, it’s the ultimate fusion of dessert and nutrition. Prepare to wow your taste buds while fueling your body!
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Recipe Information
Ingredients
- 2 cups Chocolate protein powder
- 1 cup Almond flour
- 0.5 cup Cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 4 large Eggs
- 1.5 cups Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 cup Coconut oil, melted
- 0.5 cup Honey or maple syrup
- 1 quart Chocolate protein ice cream
- 0.5 cup Dark chocolate chips
- 1 cup Whipping cream
- 2 tablespoons Stevia or preferred sweetener
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, combine the chocolate protein powder, almond flour, cocoa powder, baking powder, and salt.
In another bowl, whisk together the eggs, almond milk, vanilla extract, melted coconut oil, and honey or maple syrup until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Once the cakes are cooled, place one cake layer on a serving plate or a cake stand.
Spread a layer of chocolate protein ice cream evenly over the top of the cake layer. Place the second cake layer on top, pressing down gently to adhere.
In a microwave-safe bowl, melt the dark chocolate chips in 20-second intervals, stirring in between until smooth.
In a separate bowl, beat the whipping cream and stevia with an electric mixer on high speed until stiff peaks form.
Fold the melted chocolate into the whipped cream until fully combined and evenly smooth.
Spread the chocolate frosting over the top and sides of the cake, smoothing it out with a spatula.
Freeze the cake for at least 4 hours or until firm. Before serving, let it sit at room temperature for about 10 minutes to make slicing easier.
Cut into slices and serve immediately, enjoying the high-protein chocolate indulgence!
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 35.1 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 464 mg | 36% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
