- 2½ oz. fat-free Greek yogurt (if dairy-free, use coconut yogurt)
- ½ oz. vanilla protein powder
- 1 teaspoon unsweetened cocoa powder
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoon Stevia to taste (sub alternative if allergic or sensitive)
- Almonds & berries (optional)
Blend yogurt, protein powder, cocoa, stevia, and almond milk thoroughly. I recommend using a blender, although a whisk and some elbow grease will work as well.
Place in your freezer or ice cream machine.
If making in the freezer, take the ice cream out after an hour and turn it over gently with a spoon to avoid it becoming one big ice block. Repeat every 30 minutes until the ice cream has the right consistency (it should take about 2 hours total).
When you’re ready to enjoy, take the ice cream out of the freezer 5-10 minutes before you serve it to let it soften up a bit.
This recipe is for 1 serving of ice cream.
You can make the recipe in an ice cream machine or in the freezer. If using the freezer, make sure to stir every 30 minutes for two hours to break up the ice crystals.
I recommend sliced almonds and raspberries for your toppings, but you can choose any you prefer.
This dessert can be left in the freezer for up to a week.
Before serving, allow to sit at room temperature for 5-10 minutes to soften a bit.
Calories: 127kcal | Carbohydrates: 8.1g | Protein: 20.1g | Fat: 2.2g | Saturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 9.7mg | Sodium: 150mg | Potassium: 296mg | Fiber: 2.5g | Sugar: 4.4g | Vitamin A: 250IU | Calcium: 478mg | Iron: 1.1mg | Net carbs: 5.6g