Vegan Chocolate Protein Ice Cream with Almond Milk
A quick no-churn chocolate ice cream made with plant-based protein powder and almond milk. Rich cocoa flavor balanced with vanilla and natural sweetness from stevia. Serve immediately after blending for soft-serve consistency, or refreeze for scoopable texture. This version skips dairy and refined sugar, making it ideal for those seeking protein-boosted, plant-forward frozen treats.
Ingredients
- 1 cup almond milk
- 1 scoop chocolate plant-based protein powdervanilla protein1:1diet
reduces chocolate intensity
- 1 tablespoon unsweetened cocoa powder
- 1 package stevia
- ¼ teaspoon vanilla extract
- ¼ cup almond milk, additional for blending
Instructions
- 1
Combine almond milk, protein powder, cocoa powder, stevia, and vanilla extract in a measuring cup.
- 2
Whisk vigorously until no clumps remain, or blend if preferred.
- 3
Pour mixture into an ice cube tray and freeze until solid.
- 4
Transfer frozen cubes to a blender with additional almond milk as needed.
- 5
Blend until smooth and creamy resembles soft-serve ice cream.
- 6
Scoop and serve immediately, or refreeze for firmer texture.
Tips
Freeze cubes in advance; blend with cold almond milk for best texture and to prevent melting during blending.
If mixture seems too thick after blending, add almond milk 1 tablespoon at a time to reach desired consistency.
For creamier ice cream, add 1-2 tablespoons of coconut cream or cashew cream during blending.
Good to Know
Transfer scoops to an airtight container; freeze up to 7 days. Texture hardens over time; soften at room temperature 2-3 minutes before serving.
Prepare ice cubes up to 1 week ahead. Blend fresh when ready to serve for best texture.
Serve immediately after blending for soft-serve, or refreeze 1-2 hours for scoopable consistency. Pairs with berries, chocolate chips, or granola.
Common Mistakes
Do not skip the vigorous whisking to avoid clumpy protein powder in final texture.
Do not blend frozen cubes without additional liquid to avoid motor strain and uneven blending.
Substitutions
reduces chocolate intensity
FAQ
Can I make this without a blender?
Yes, but with limitations. Hand-whisk the liquid mixture, freeze in cubes, then stir cubes with almond milk in a bowl until soft-serve consistency forms. Results will be grainier than blended.
How long does this keep frozen?
Up to 7 days in an airtight container. After 3 days, ice crystals form; soften at room temperature 2-3 minutes before scooping. Texture degrades over time as ice crystals enlarge.
Can I freeze the blended mixture instead of cubes?
Yes, pour blended mixture directly into a container and freeze. Stir every 30 minutes for 2-3 hours for smoother texture, or blend again after freezing to restore creaminess.