If you want a rich dessert without the guilt, this chocolate protein ice cream without bananas delivers. It’s incredibly creamy and deeply chocolatey while remaining low in calories and high in protein.
Chocolate Protein Ice Cream Recipe without Banana
This easy chocolate protein ice cream provides about 19 g of protein per 2/3 cup serving and only 2 g net carbs. The entire pint contains roughly 57 g of protein and about 344 calories—perfect when you want a satisfying treat that supports your goals.
Many homemade “healthy” ice cream recipes use bananas for texture and sweetness, but bananas add carbs that don’t always fit every plan. This banana-free version keeps the texture silky and the flavor intensely chocolatey while staying low in carbs.
This recipe is a great option if you want a protein-rich, lower-calorie dessert that’s simple to make and easy to customize.
Why you’ll love this chocolate protein ice cream
- Healthy and filling – A single serving (about 2/3 cup) is roughly 114 calories with 19 g of protein, making it a satisfying snack or post-workout treat.
- Simple to prepare – The active work is minimal; the base takes just a few minutes to mix. The only wait is the 18–24 hours required for freezing.
- Protein-focused – This version uses slightly more high-protein milk and protein powder than many recipes, boosting the total protein per pint to about 57 g.
Ingredients
- Fairlife milk – A high-protein, low-carb milk option that mixes well and avoids thickening gums or heavy emulsifiers.
- Unflavored grass-fed whey protein – An unflavored whey works well so you can control the sweetness and chocolate flavor without added aftertastes.
- Vanilla extract – Use liquid vanilla or vanilla bean paste for a richer flavor.
- Stevia extract – A concentrated zero-calorie sweetener; use to taste.
- Monk fruit/erythritol blend – A granular sweetener to round out the sweetness and mouthfeel.
- Unsweetened cocoa powder – Regular or dark unsweetened cocoa gives chocolate depth; avoid pure cacao powder if you prefer a less bitter result.
Tips & Tricks
- Plan ahead: the prepared base must freeze for 18–24 hours before processing. Make the base the day before you want to eat it.
Tools to make this easy recipe
- High-speed blender or shaker bottle to combine the base thoroughly.
- Ninja Creami or similar ice cream processor for best creamy texture (or an alternative ice cream maker if you don’t have one).
How to make chocolate protein ice cream without bananas
- Add all ingredients to a blender or a mason jar and blend or shake until smooth and well combined.
- Pour the liquid into an ice cream pint container and seal with a lid. Freeze upright for 18–24 hours until completely solid.
- When frozen, remove the pint from the freezer and take off the lid.
- Install the pint in the Creami (or follow your machine’s instructions), attach the blade and lid, and lock it in place.
- Run the ice cream program (or soft-serve setting) according to your machine. If the texture is dry or crumbly after one spin, run the “spin again” or a second cycle to reach a smoother consistency.
- Serve immediately for soft-serve texture or refreeze briefly for a firmer scoop.
Substitutions
- For a richer, higher-calorie version, replace Fairlife with heavy cream or half-and-half—good for gaining weight or adding more calories to the diet.
- If Fairlife isn’t available, use skim or 1% milk, or a milk alternative to lower calories as desired.
- Swap protein powders and sweeteners based on dietary needs—unflavored whey keeps flavor control easiest, but plant-based or flavored powders can work with taste adjustments.
How to store
Keep the ice cream in its pint container with the lid on tight and store it in the freezer. It will stay good for several months when sealed well; for best texture, consume within 3–6 months.
FAQs
Using an ice cream maker designed to aerate and churn frozen bases (like the Ninja Creami) produces a thick, creamy texture. Freezing the base fully before processing is essential; less freezing time yields a softer result.
Mix protein powder into the liquid base using a blender or shaker so it dissolves evenly before freezing. This helps prevent clumps and ensures a smooth texture after churning.
This recipe uses high-protein milk, whey protein powder, vanilla, sweetener, and unsweetened cocoa powder to create a chocolate-flavored, protein-rich base.
Sprinkling dry protein powder over ice cream can lead to clumps and a gritty texture. It’s better to blend the powder into the base before freezing.
Unflavored whey protein is a versatile choice because it blends smoothly and lets you control flavor and sweetness. Choose a quality powder that mixes well without grittiness.
Chocolate Protein Ice Cream without banana
Lara
Pin Recipe
Equipment
- Ninja Creami (or similar)
- Ninja Creami Pint (or freezer-safe container)
- Blender
Ingredients
- 1 1/3 cup Fairlife milk
- 3 scoops unflavored whey protein
- 1/2 teaspoon vanilla
- 5 drops stevia extract
- 1 tablespoon monk fruit/erythritol blend
- 2 tablespoons unsweetened cocoa powder
Instructions
- Add all ingredients to a blender or mason jar and mix until smooth.
- Transfer the liquid to the ice cream pint and freeze for 18–24 hours.
- When fully frozen, process according to your ice cream machine’s instructions. If texture is crumbly after one spin, run the spin again.
- Serve immediately or refreeze briefly for firmer scoops.
Notes
- If the texture is dusty after the first spin, use the spin-again setting to improve creaminess.
- Sweetener blends may contain sugar alcohols; adjust amounts based on taste and tolerance.
- Approximate macros per serving: 114 kcal, 3 g fat, 19 g protein, 10 g total carbs, 4 g fiber, 4 g sugar alcohols, 2 g net carbs.
Nutrition
Carbohydrates: 10 g
Protein: 19 g
Fat: 3 g
Fiber: 4 g
Sugar: 2 g