Mocha Protein Ice Cream
154 calories and 21g of protein a serving, no ice cream maker, no added sugar.
You'll Need
- Blender
- Wide shallow container or loaf tin
- Fork
Ingredients
- ✓2 scoops Mocha Protein Coffee (one 30g serving)
- ✓1 cup milk of choice (2% dairy or whole)
- ✓1/2 cup plain Greek yogurt, full fat if you have it
- ✓1 tbsp unsweetened cocoa powder
- ✓A pinch of salt
Instructions
- 1Blend everything for 30 seconds until completely smooth and slightly frothy.
- 2Pour into a wide, shallow container - a loaf tin is ideal. Depth is the enemy here.
- 3Freeze 30 minutes, then stir hard with a fork, scraping the frozen edges into the middle.
- 4Repeat every 30 minutes, three more times. Four stirs total.
- 5Freeze a final hour, then let it sit out 10 minutes before scooping.
Protein ice cream normally means buying a machine or accepting a block you can't get a spoon into. This is neither - a shallow tin, four stirs across two hours, and you get something genuinely scoopable at 154 calories with 21g of protein and no added sugar at all.
Nutrition Per Serving
| Serving size | 1/2 recipe (about 1 cup) |
| Calories | 154 |
| Protein | 21g |
| Total carbohydrate | 13g |
| Fiber | 1g |
| Total sugars | 8g (naturally occurring, from the milk and yogurt) |
| Added sugar | 0g |
| Total fat | 5g |
| Sodium | 115mg |
Why This Works
Ice cream stays soft because sugar and fat get in the way of water forming large ice crystals. Take out the sugar and you lose that, which is why most protein ice cream freezes into a brick. The stirring is what replaces it - breaking up crystals every thirty minutes while they're still small keeps the texture scoopable without adding anything back in.
A wide shallow container does half the work for you. In a deep tub the outside freezes solid while the middle is still liquid, and no amount of stirring evens that out. A loaf tin freezes uniformly, which is why four stirs is enough rather than eight.
Tips From Our Kitchen
- Ten minutes on the counter before scooping. Straight from the freezer it will always be too firm.
- Full-fat Greek yogurt makes a noticeably creamier result than non-fat. This is the one place to use it.
- If you own a Ninja Creami, freeze the blended base overnight in its pint and skip the stirring entirely.
- Eat it within three days. Past that it firms up beyond rescuing.
Swaps & Variations
- Vanilla: French Vanilla Protein Coffee, skip the cocoa, add 1/2 tsp vanilla extract.
- Matcha: High Protein Matcha with whole milk. Pale green and very good.
- Chocolate chip: stir in 2 tbsp mini chips at the final stir.
- Richer: swap 1/4 cup of the milk for heavy cream - about 50 more calories, much creamier.
Common Questions
Do I need an ice cream maker?
No. Four stirs across two hours in a shallow container does the same job a churn does - it keeps ice crystals small. A Ninja Creami works too if you have one, and skips the stirring.
Why did mine freeze rock hard?
Either the container was too deep or you skipped stirs. Sugar normally keeps ice cream soft, and there's none here, so the stirring is doing that job. Ten minutes on the counter before scooping also makes a big difference.
How many calories and how much protein?
154 calories and 21g of protein per serving, with 0g of added sugar. A half cup of regular chocolate ice cream is roughly 200 calories, 20g of sugar and 4g of protein.
Can I make it dairy-free?
Yes - coconut yogurt and full-fat canned coconut milk give the best texture. Protein drops to about 14g since the whey is the main source.
How long does it keep?
Three days. After that it firms up past the point where resting on the counter brings it back.
Mocha Protein Coffee
Chocolate and coffee, with 22g of protein in it. Cocoa-forward and roasty, with 22g of grass-fed whey protein and 4.5g of BCAAs to support muscle recovery and keep you full, plus organic adaptogens and a pre and probi...
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