OK, so I am not going to lie, ice cream is usually never my go-to dessert. I’m more of a cookie, brownie, or cake type of guy. However, after making my own chocolate mint protein ice cream, this might change!
CHOCOLATE MINT PROTEIN ICE CREAM
I won’t really run you guys through every single step of the process here since I did a video, but I will add a few notes and tips.
Easy as 1,2,3
Blend everything together in a food processor
One of the reasons I love recipes like this is that there are minimal bowls and steps required. Just add everything to the food processor, blend until creamy, and there you go.
Spread ice cream mixture into a dish
I spread the mixture into a 5×9 glass loaf dish. You could use pretty much any dish you’d like. The bigger the surface area / shallower the ice cream, the quicker it will freeze.
Chill until desired firmness and enjoy!
I let mine chill a little less than an hour because the ingredients (I.e. banana) were already frozen and it didn’t need long. Of course, it would also be delicious eaten as a pudding and not even frozen. You can’t go wrong either way.
Notes about the protein powder
I used a chocolate mint meal replacement protein in this one, but you can customize it and use any protein you’d like. It would be amazing using a Chocolate Peanut Butter or Cookies & Cream protein as well. And trust me, you do not taste the avocado at all. It makes the ice cream amazingly creamy without having to use have cream and egg yolks!
If you liked this recipe, male sure to check out my HEALTHY CHOCOLATE MOCHA PROTEIN ICE CREAM . It is a delicious combination of chocolate and coffee, two of my favorite things in the world!
PrintChocolate Mint Protein Ice Cream
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Creamy, decadent, chocolate mint protein ice cream made in less than an hour using a few secret ingredients and a handy food processor!
Ingredients
1 medium, ripe avocado
1 can full fat coconut milk, chilled*
1/4 cup sugar free maple syrup**
1 large, ripe frozen banana
1/4 cup unsweetened almond milk
2 scoops Chocolate Mint protein powder
1/4 cup dark chocolate chips
Instructions
- Add avocado, coconut cream (from the top of canned coconut milk), and sugar free syrup to a food processor. Process until smooth.
- Add frozen banana and almond milk. Process again. It may take a bit to blend all together since it will be thick and frozen. If needed, scrape down the sides of the food processor a few times while blending together.
- Once completely smooth, add Chocolate Mint protein and process again until smooth and incorporated. Finally, add chocolate chips and pulse a few times until mixed in.
- Place in the freezer for about 30 minutes, and then it will be ready to scoop into individual servings.
- Store in the freezer in a sealed container if you aren’t going to eat right away after chilling. It will be pretty solid once completely frozen, so it is best to set out of the freezer for 10-15 minutes before scooping.
Notes
*Must use full fat coconut milk, because you will use the coconut cream. When you chill the canned coconut milk, the coconut cream will rise to the top and it is easy to scoop out the coconut cream and leave the coconut water remaining in the can.
**Can also use honey or agave, but carbs/sugar will be higher.
*** Try it with other protein powder flavors for different variations such as chocolate peanut butter or cookies & cream protein powder.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 170
- Sugar: 7
- Fat: 11
- Carbohydrates: 13
- Fiber: 5
- Protein: 6
Keywords: chocolate mint chip protein ice cream