Go Back

Chocolate Brownie Protein Ice Cream (Low Cal, Thick & Creamy) - A Simple, Satisfying Treat

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings

Ingredients
  

  • 1 cup (225 g) low-fat cottage cheese or plain Greek yogurt (2% for best creaminess)
  • 1 scoop (30 g) chocolate whey or whey-casein blend protein powder
  • 2 tbsp unsweetened cocoa powder
  • 1–2 tbsp granulated sweetener of choice (erythritol, allulose, or sugar; adjust to taste)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1/4–1/2 cup unsweetened almond milk (or milk of choice), as needed for blending
  • 1/2 tsp xanthan gum or 1 tbsp instant pudding mix (optional, for thickness)
  • 1/2 cup brownie pieces or chocolate protein brownie chunks (store-bought or homemade)
  • Optional: 1 tbsp mini chocolate chips or cacao nibs for extra texture

Instructions
 

  • Add cottage cheese or Greek yogurt, protein powder, cocoa powder, sweetener, vanilla, and salt to a high-speed blender.
  • Pour in 1/4 cup milk and blend on high until completely smooth, 30–60 seconds. If the mixture is too thick to blend, add milk 1 tablespoon at a time.
  • If using, add xanthan gum or pudding mix and blend again for 10–15 seconds until the texture thickens slightly.
  • Taste and adjust sweetness or cocoa. It should taste slightly sweeter than you want—flavors mellow after freezing.
  • Fold in brownie pieces and any add-ins like mini chips. Don’t overmix; you want chunks.
  • Transfer to a shallow, freezer-safe container. Smooth the top, cover, and freeze for 2–3 hours, stirring once after 60–90 minutes for even texture.
  • When ready to serve, let the container sit at room temperature for 5–10 minutes, then scoop and enjoy.