The secret to this Chocolate Protein Ice Cream lies in its simplicity and the perfect blend of wholesome ingredients. The frozen bananas provide a naturally creamy texture that rivals traditional ice cream, while the chocolate protein powder and cocoa powder offer a rich, indulgent flavor without the need for added sugars or unhealthy fats. The optional addition of peanut butter not only enhances the creaminess but also introduces a subtle nutty note that pairs beautifully with the chocolate.
Ingredients:
- 2 ripe bananas, peeled and sliced
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 scoops chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon peanut butter or almond butter (optional, for added creaminess)
- 1 teaspoon vanilla extract
- A pinch of salt
- 1-2 tablespoons of maple syrup or honey (optional, for added sweetness)
- Dark chocolate chips or cacao nibs for garnish (optional)
Instructions:
- Prep the Bananas: Start by slicing the ripe bananas into thin rounds. Arrange the slices in a single layer on a baking sheet lined with parchment paper. Freeze the banana slices for at least 2 hours, or until completely frozen. The bananas will serve as the base of the ice cream, providing both sweetness and creaminess.
- Blend the Ingredients: In a high-powered blender or food processor, combine the frozen banana slices, almond milk, chocolate protein powder, cocoa powder, peanut butter (if using), vanilla extract, and a pinch of salt. If you prefer a sweeter ice cream, add maple syrup or honey to taste. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
- Check the Consistency: After blending, check the consistency of the mixture. If it’s too thick, add a little more almond milk, a tablespoon at a time, until you reach the desired consistency. If the mixture is too soft, you can place it in the freezer for about 30 minutes to firm up.
- Freeze the Ice Cream: Once the mixture is smooth and creamy, transfer it to a freezer-safe container. Spread it out evenly, and if desired, sprinkle dark chocolate chips or cacao nibs on top. Cover the container with a lid or plastic wrap, and freeze the ice cream for at least 2 hours to allow it to firm up.
- Serve and Enjoy: When you’re ready to serve, remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop the ice cream into bowls, garnish with additional chocolate chips or cacao nibs if desired, and enjoy your homemade chocolate protein ice cream!
