High Protein Dark Chocolate Ice Cream
Elevate your dessert game with this indulgent yet nutritious High Protein Dark Chocolate Ice Cream. Perfectly balancing rich, velvety decadence with a boost of protein, this recipe features a luscious blend of dark chocolate, creamy almond milk, and chocolate protein powder. Enhanced by the smoothness of heavy cream and the natural depth of cocoa powder, it's an ideal guilt-free treat for fitness enthusiasts and chocoholics alike. With just 20 minutes of prep time and easy-to-follow steps, this homemade ice cream delivers gourmet flavor without the fuss. Whether you're fueling up post-workout or treating yourself to a decadent snack, this protein-packed dessert will satisfy your cravings while complementing an active lifestyle.
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Recipe Information
Ingredients
- 2 cups Unsweetened almond milk
- 1 cup Heavy cream
- 150 grams Dark chocolate, chopped
- 1 tablespoon Cocoa powder
- 1 cup Chocolate protein powder
- 0.5 cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the almond milk and heavy cream. Heat until small bubbles form around the edges, but do not bring to a boil.
Remove the pan from the heat and add the chopped dark chocolate. Let it sit for a minute, then whisk until the chocolate is completely melted and smooth.
Whisk in the cocoa powder and chocolate protein powder until fully incorporated.
In a separate bowl, whisk together the sugar and egg yolks until the mixture is pale and thick.
Slowly pour about 1 cup of the hot chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining chocolate mixture, stirring continuously.
Place the saucepan back on the stove over medium-low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon. Do not let it boil.
Remove from heat and stir in the vanilla extract and salt.
Pour the mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 18.4 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 363 mg | 8% | |
*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.
