Chocolate Protein Ice Cream
Cottage-cheese chocolate scoops – blend once, freeze, spin in 10 minutes
This is ice cream you can eat on a weeknight. Cottage cheese, cocoa, and a scoop of chocolate protein blend into a pint. Freeze it solid. Then a Creami spin – or a blender with a splash of milk – turns it into soft, scoopable chocolate in about 10 minutes.
The freeze is overnight. The work is the blend and the spin.
Why you’ll love this ice cream
- 22g protein per serving – dessert that holds you
- Only 5g net carbs – no sugar, no cream-only base
- 10 minutes of work once the pint is frozen
- Soft scoops like the photo, not icy bricks
- Cottage cheese disappears. You taste chocolate.
- Works in a Creami or a blender
Health notes
- High protein: Cottage cheese plus a scoop of chocolate whey or casein.
- Low carb: Cocoa and powdered sugar-free sweetener, no ice-cream mix.
- No ice cream maker needed: Freeze, then spin or blend.
- Two scoops: One pint, two bowls.
Key element – blend until the cottage cheese is gone
If you can still see curds, keep blending. A fully smooth pint freezes into a fine ice, then spins into the soft ribbon in the photo. Gritty mix stays gritty. A high-speed blender or a stick blender in a tall cup is worth it.
Ingredients
One pint
- 1 1/2 cups (340g) cottage cheese (small curd, 2% or 4%)
- 1 scoop (25-30g) chocolate protein powder
- 2 Tbsp unsweetened cocoa powder
- 3 Tbsp powdered erythritol or monk fruit
- 1 tsp vanilla extract
- Pinch of salt
- 2 to 4 Tbsp unsweetened almond milk, only as needed
To spin or blend
- 1 to 2 Tbsp almond milk (for a Creami respin or blender)
- Optional: 1 tsp cocoa or a few sugar-free chocolate chips
Swaps
- Greek yogurt: Use 1 1/2 cups plain Greek yogurt. Tangier, still thick.
- No protein powder: Add 1 extra Tbsp cocoa. Protein lands around 14g.
- Dairy-free: Use a thick coconut yogurt and a plant protein. Chill longer.
- Richer: Add 1 Tbsp almond butter to the blend.
Instructions
| 1 | Blend the base. Add cottage cheese, protein powder, cocoa, powdered sweetener, vanilla, and salt to a blender. Blend 45 to 60 seconds until completely smooth. Add almond milk 1 Tbsp at a time only if the blades stall. Taste. It should be a little sweeter than you want – cold dulls sweet. |
| 2 | Fill and freeze. Pour into a Creami pint or a freezer-safe tub. Tap out air bubbles. Freeze at least 8 hours, or overnight, until solid. Keep the pint level so it spins even. |
| 3 | Creami method. Run the Lite Ice Cream or Ice Cream cycle. If it looks powdery, add 1 Tbsp almond milk and respin. One or two respins gives the soft scoop in the photo. |
| 4 | Blender method. Let the tub sit 5 minutes. Break into chunks. Blend with 1 to 2 Tbsp almond milk, stopping to scrape, until it looks like soft serve. Do not let it melt into a shake. |
| 5 | Scoop and serve. Eat right away for the soft texture. For firmer scoops, freeze 20 minutes, then serve. Two bowls from one pint. |
Pro tips
- Powdered sweetener only. Granular crystals stay sandy when frozen.
- A pinch of salt makes the chocolate taste darker, not salty.
- If the first spin is dusty, that is normal. Respin. Do not add a lot of milk.
- Casein protein freezes creamier than whey. Whey still works.
- Leftovers go back in the freezer. Respin or rest 5 minutes before the next scoop.
Nutrition
| Nutrient | Per serving (1/2 pint) |
|---|---|
| Calories | 190 |
| Protein | 22g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 6g |
| Sugar | 3g (natural) |
Estimates with 2% cottage cheese and whey protein. Brand and pint size will shift the numbers.
Variations
Mint chip
Add 1/4 tsp peppermint extract. Fold in sugar-free mini chips after the spin.
Mocha
Blend in 1 tsp instant espresso with the cocoa.
Peanut butter cup
Swirl 1 Tbsp peanut butter on top after the last spin.
Ice cube blender
Freeze the blend in an ice cube tray. Blend the cubes with 2 Tbsp milk when you want a bowl.
Storage
| Method | Time | Notes |
|---|---|---|
| Freezer | Up to 2 weeks | Cover the pint; respin or thaw 5 minutes |
| After spinning | Eat now | Soft scoop is best right away |
| Re-freeze | Same pint | It goes hard again; respin with 1 Tbsp milk |
FAQ
Test your knowledge
5 quick questions about this ice cream
1. Protein per serving?
2. Net carbs per serving?
3. How long should the pint freeze?
4. Why blend until no curds show?
5. What if the first Creami spin looks powdery?
