Dark Chocolate Protein Ice Cream

Dark Chocolate Protein Ice Cream

This ice cream has a dark, rich, chocolate flavor and creamy consistency that I adore! I typically use the Chocolate Splendor protein powder by Unjury, but any chocolate protein powder that you like should work. You can use skim milk or low fat soy milk, but the ice cream will not be as rich and will be closer to ice milk in consistency. I use an ice cream maker for mine, but if you do not have one you can make it without an ice cream maker - it just will not be as creamy. And quite frankly, no where near as good! If you do not want to use an ice cream maker, make sure you mix it in a blender or with a mixer to get it light and fluffy and stir it every 20-30 minutes as it is freezing until it is too hard to stir. I use the Ghirardelli unsweetened cocoa, but you can use any unsweetened cocoa you like. The Hershey's Dark unsweetened cocoa makes an even darker ice cream, but I like the flavor of the Ghiardelli better, personally. You can eat this right out of the ice cream maker for a very soft serve, place it in the freezer for a few minutes for a more traditional soft serve style, or for an hour for a hard ice cream. However, due to the lack of sugar this ice cream does become quite hard in the freezer due to the lack of sugar. You can take it out a little bit ahead of time to soften, or do so quickly by microwaving for 10-20 seconds at half power.

2 scoops chocolate protein powder (for testing we used Unjury Chocolate Splendor Whey Protein Powder (200 calories, 40 grams protein)
1 cup full fat vanilla or regular soy milk or 2% or regular milk (for testing we used soy milk) (131 calories, 8 grams of protein)
1 tablespoon Ghirardelli unsweetened cocoa (15 calories, 1 gram protein)
2 packets Truvia or Splenda (or your favorite artificial sweetener) (5 calories)
2 tablespoons chocolate sugar free syrup (Torani or DaVinci)
1 teaspoon vanilla extract
Dash salt

Whisk together all of the ingredients well. Put the freezer bowl in the ice cream maker. Insert the beater and cover with the lid. Turn on the machine and slowly pour in the chocolate mixture. After fifteen minutes, scape the sides of the bowl and turn back on and stir for another 10-15 minutes, or until the ice cream is soft-serve style. Spoon out with a soft spatula or spoon. Eat immediately, or place in freezer-safe containers.

Makes 4 servings.
12.25 grams of protein, 88 calories per serving

Dark Chocolate Pro-Co-Coa

Dark Chocolate Pro-Co-Coa

A variation on the recipe I use the most, this deep, dark chocolate drink is one of many different variations I will be posting over the next few weeks. For all the basics on tips and how to make my Pro-Co-Coas, make sure to read the original recipe. The Hershey's Special Dark Cocoa is an essential part of this recipe. Not only does it make for a rich, dark chocolate flavor – it makes the cocoa a dark, dark almost black brown color.

2 cups hot water
1 1/2 scoops chocolate protein powder (for testing we used Unjury Chocolate Splendor Whey Protein Powder (150 calories, 30 grams protein)
1 1/2 tablespoons Hershey's Special Dark Cocoa (30 calories, 1.5 grams protein)
1 tablespoon chocolate sugar free syrup (Torani or DaVinci)
Dash vanilla extract
Mix everything together in a 20-ounce or larger mug or cup. Enjoy hot.

Makes one serving.

Preparation Time: 5 minutes

180 calories, 31.5 grams protein

Chocolate Peppermint Pro-Co-Coa

Chocolate Peppermint Pro-Co-Coa

A variation on the recipe I use the most, this minty chocolate drink is one of many different variations I will be posting over the next few weeks. For all the basics on tips and how to make my Pro-Co-Coas, make sure to read the original recipe. This is quite likely my favorite variation on my basic Pro-Co-Coa, and is definitely the one I make the most often. If you do not have or like the flavor of Altoid Peppermints, you can use sugar free starlight mints, or just add some extra sugar free peppermint syrup and/or peppermint extract. During the summer you can even use a few peppermint leaves and gently crush them to release their oils for a fresh peppermint flavor.

2 cups hot water
1 1/2 scoops chocolate protein powder (for testing we used Unjury Chocolate Splendor Whey Protein Powder (150 calories, 30 grams protein)
1 tablespoon Ghirardelli unsweetened cocoa (15 calories, 1 gram protein)
2-3 Altoid Peppermints (10 calories for 3) 1 tablespoon peppermint sugar free syrup (Torani or DaVinci)
1 tablespoon vanilla sugar free syrup (Torani or DaVinci)
Mix everything together in a 20-ounce or larger mug or cup. Enjoy hot.

Makes one serving.

Preparation Time: 5 minutes

175 calories, 31 grams protein

Hot Chocolate Pro-Co-Coa

Hot Chocolate Pro-Co-Coa

I went through a few days where I could not tolerate anything cold at all - it just made me completely nauseous. As a result I started experimenting with hot drinks and soft foods into which I could incorporate protein powder. I came up with a bunch of delicious hot chocolate recipes, but this one is my favorite - and I usually make it every day and drink it first thing in the morning to start out my day with a good boost of protein. One of the best things about it is that it allowed me to use up a lot of protein powder I was not thrilled with, as the flavor of the cocoa and sweeteners covered up the taste of the protein powder. You can use any unsweetened cocoa you like, the Ghiradelli is my personal favorite. You can also use all chocolate or all vanilla sugar free syrup, or can omit it and add some granulated sweetener and a dash of vanilla extract. Since I do use Unjury, which can only be heated to 130 degrees, my cocoa is just barely hot. If you prefer a really hot cocoa, use a heat stable protein powder. I am willing to trade the taste I prefer for a slightly cooler cocoa, which I keep in an insulated mug which keeps the temperature constant for at least 30 minutes.

2 cups hot water
1 1/2 scoops chocolate protein powder (for testing we used Unjury Chocolate Splendor Whey Protein Powder (150 calories, 30 grams protein)
1 tablespoon Ghirardelli unsweetened cocoa (15 calories, 1 gram protein)
1 tablespoon chocolate sugar free syrup (Torani or DaVinci)
1 tablespoon vanilla sugar free syrup (Torani or DaVinci)

Mix everything together in a 20-ounce or larger mug or cup. Enjoy hot.

Makes one serving.

Preparation Time: 5 minutes

165 calories, 31 grams protein