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Chocolate Protein Ice Cream - Creamy, Satisfying, and Easy

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 small ripe bananas, sliced and frozen (about 1 1/2 cups frozen slices)
  • 1 1/4 cups milk of choice (dairy, almond, oat, or soy)
  • 1 scoop (25–35 g) chocolate protein powder (whey, casein, or plant-based)
  • 2 tablespoons unsweetened cocoa powder (adds deeper chocolate flavor)
  • 1–2 tablespoons nut butter (peanut, almond, or cashew for creaminess)
  • 1–3 tablespoons maple syrup or honey (optional, adjust to taste and protein sweetness)
  • 1 teaspoon vanilla extract
  • Pinch of salt (enhances chocolate flavor)
  • Optional add-ins: 1 tablespoon mini chocolate chips, chopped dark chocolate, or cacao nibs; 1 tablespoon chia seeds for extra thickness

Method
 

  1. Prep your bananas: Peel, slice, and freeze them on a parchment-lined sheet for at least 2 hours or overnight. This is key for a creamy texture.
  2. Blend the base: Add milk, protein powder, cocoa powder, nut butter, vanilla, salt, and 1 tablespoon of sweetener to your blender. Blend until smooth.
  3. Add the frozen bananas: Toss in the frozen banana slices. Blend on low, then gradually increase speed until thick and creamy. Use a tamper if your blender has one.
  4. Taste and adjust: If it needs more sweetness or chocolate, add another teaspoon of sweetener or cocoa and blend again. For a thicker shake-like texture, add a handful of ice and pulse.
  5. Choose your finish: For soft-serve right away, fold in any add-ins and serve immediately. For scoopable ice cream, pour into a freezer-safe container.
  6. Freeze for firmness: Freeze for 1.5–3 hours, stirring once halfway through to reduce ice crystals. Aim for a just-firm, scoopable texture.
  7. Serve: Let it sit at room temp for 5–10 minutes before scooping if it’s very firm. Top with a drizzle of nut butter, a sprinkle of cocoa, or a few chocolate chips.