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This Easy, High Protein Chocolate Ice Cream is gluten free, naturally sweetened, and unbelievably creamy. It’s the perfect way to satisfy your sweet tooth while also giving your body something nourishing — all with just a few simple ingredients and a blender. Whether you enjoy it soft-serve style or freeze it for a more scoopable consistency, it’s a total game-changer for healthy dessert lovers.
It’s officially starting to feel more like Spring and that means that my cravings have been shifting a bit. I’ve been loving sitting out on my deck in the sun whenever I can and it has me so excited for consistent, warmer weather! I’ve also been craving more fresh meals and loving my frozen treats over my baked ones. One thing that I’ve been loving most? Ice cream! I have a few favorite brands that prioritize simple ingredients but there’s something so much better about a homemade version. A few of my go-tos are my Salted Caramel Cottage Cheese Ice Cream, High Protein Mint Chocolate Chip Ice Cream, and High Protein Cheesecake Ice Cream. But one classic flavor that I’m shocked I haven’t made yet is also one of my favorites… chocolate!
This chocolate ice cream turned out way better than I knew it could and has officially taken top spot for my sweet treat obsession. It’s one of those recipes you try once and immediately wonder how you ever lived without it 😆 But it’s not just any typical ice cream! We know how much I LOVE creating simple, high-protein treats that taste indulgent but also have some sneaky health benefits. That’s why this recipe uses cottage cheese as the base – for a super smooth texture and an extra boost of protein! A classic dessert is instantly turned into something that actually keeps you full and satisfied (always a win in my book). But you’d never guess because of how rich, creamy, and delicious it tastes!
This one’s been a go-to for me when I want a little treat at the end of the day but don’t want a bunch of clean-up or complicated steps. It takes just five minutes to make, and you can enjoy it right away or freeze it for a more classic ice cream texture. I like making a batch while I clean up dinner, popping it in the freezer, and curling up with a bowl after everything’s done. It makes two servings so make once and enjoy twice or share if you’re feeling up for it 😉
Why You’ll Love This
- Best of both textures – For a soft-serve texture, use a frozen banana and eat right after blending. If you want a more classic ice cream texture, freeze it for a few hours and then serve!
- Naturally sweetened – The only sweeteners for this ice cream are the banana and honey or for an even lower carb sweetener, use monk fruit.
- Balanced treat – There’s a great balance of macros in this treat which will help keep you from a big sugar crash! We have protein and healthy fats from the cottage cheese and fiber/mineral rich carbs from the banana and honey.
- Dietary friendly – This is gluten free, high in protein, lower sugar, and refined sugar free.
What You’ll Need
- Cottage cheese – Good Culture full fat is what I always use and I’ve also been loving the brand Kalona Supernatural!
- Banana – Use either a frozen or regular banana. I like using a frozen banana because it helps with a creamy texture but they’ll both work – the spottier the banana, the sweeter it will be.
- Unsweetened cocoa powder – You can also use cacao powder but it will be more bitter and you might need to add more sweetener.
- Honey – To keep this refined sugar free, we’re using honey for the sweetener but you can use any sweetener (monk fruit, agave, stevia, etc.)
How To Make
- Add all of the ingredients to the cup of a high speed blender or food processor and blend until smooth.
- Eat the ice cream as is, fresh from the blender, or freeze for one to two hours for a harder ice cream consistency.
- If freezing, pour the mixture into a medium-sized glass food container and smooth out the top. Wait one to two hours until it’s set. Option to stir halfway through to prevent iciness.
- This makes two servings – divide into bowls, add toppings of choice, and enjoy! (Tip: If the ice cream gets too hard from freezing, thaw it until you can easily scoop.)
Recommended Tools
- High-speed blender or food processor
- Medium-sized glass food container
- Silicone spatula – to even out the mixture before putting it in the freezer.
- Stainless steel measuring cups and spoons
Even More Cottage Cheese Desserts
Pumpkin Spice Cottage Cheese Cookie Dough (Gluten Free, High Protein)
Cottage Cheese Banana Pudding (Gluten Free, High Protein)
Healthy High Protein Reese’s Cheesecake (Gluten Free, Low Carb)
Easy, High Protein Chocolate Ice Cream (Gluten Free, Low Sugar)
Ingredients
- 1 banana (frozen or regular)
- 1 cup cottage cheese
- 2 tbsp cocoa powder (or cacao powder or protein powder)
- 2 tbsp honey (or sweetener of choice)
Instructions
- Blend all ingredients in a food processor or high speed blender until smooth.
- Eat as is or freeze for 1-2 hours for a harder ice cream consistency.
- If ice cream gets too hard – thaw until you can easily scoop and enjoy!
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