4-ingredient No-Churn Chocolate Fudge Ice Cream (made in a blender — no ice cream machine needed!)
This Chocolate Fudge Ice Cream is the best of the best. Literally, THE BESTEST OF THE BEST ICE CREAMS KNOWN TO MANKIND.
(Yes, all caps were most definitely necessary for that statement.)
This Chocolate Fudge Ice Cream is uber creamy without the heavy cream and perfectly sweet without the white sugar or corn syrup.
And it’s made with just four ingredients… no ice cream maker required. Heck yes!
This Chocolate Fudge Ice Cream tastes AHHHHmazing. You can enjoy every bite knowing there’s no heavy cream, white sugar, corn syrup, or artificial flavorings hiding in it. This is ice cream at its best without the nasty ingredients. You can even enjoy this dessert first thing in the morning since it’s made with healthy, natural, filling ingredients (or at least I did…). It’s full of chocolatey flavor, but it’s also full of protein, healthy fats, and fiber to balance the treat out and power you through your day.
And if you’ve ever wondered how to make ice cream without an ice cream maker, this blender ice cream is your answer. Healthy AND super easy to make?? How can you go wrong?!
You scream, I scream, we all scream for ice cream. And chocolate.
(Please tell me you know the SpongeBob episode I’m referring too.) 😉
Healthy Chocolate Fudge Protein Ice Cream
- ¾ cup Unsweetened Vanilla Almond Milk (or milk of choice)
- 60g (⅔ cup) Chocolate Whey Protein Powder
- 63g (3 tbs) Raw Honey (Pure Maple Syrup or Agave Nectar work too)**
- 6 oz Dark Chocolate (melted (I used 70% cacao)
- In a blender (I used my NutriBullet), add the almond milk, protein powder, and liquid sweetener. Blend until completely smooth.
- Add the melted chocolate and blend again. Pour the mixture into a loaf pan and place in the freezer for ~4 hours, or until it's firm enough to scoop.
- Serve and enjoy!
I have made this high protein ice cream on a regular basis for years now. I think the first time I made this was in 2011. The first ingredient when it comes to ice cream is heavy cream. I wanted to omit that so I made a healthier alternative using a mixture of nondairy milk + protein powder, which creates a super thick and creamy texture similar to heavy cream! Cool, right? Here’s a photo of my very first batch:
Share this with someone you love, or treat yourself to it all. I usually do… hehe 😉
With love and good eats,
what a fabulous accidental recipe 🙂 Lindt chocolate = the bomb! gorgeous photos too 🙂
What a wondefully fabulous recipe! I love it and can’t wait to make it, maybe I’ll try it with my new ice cream maker 🙂
Now I have an excuse to indulge. “It’s healthy” 😀
Made this the other day. They did melt quickly! But that just gave me an excuse to eat it faster 😉 It was very smooth and creamy
Your recipe Is wonderful, silky and smooth. I omitted the stevia simply because I didn’t have any on hand. I also subbed the choc for 4oz of 60%cacao Ghiradeli and added 1/2 Tbs. Of honey. Very versatile recipe, I can’t wait to play around more. 😀
Wouldn’t the whey in the protein powder make this a non-vegan recipe? Whey or Milk Serum is the liquid remaining after milk has been curdled and strained.
I put an asterisk (*) next to the protein powder and honey and left a note under the directions saying to use soy protein and agave.
I don’t see an asterisk and no mention that this is definitely not for vegetarians/vegans. The only mention of soy on this page is in this comment.
I revamped the recipe and photography for this post. I didn’t test soy protein here so I didn’t want to recommend something I haven’t tried. Feel free to substitute the whey protein with vegan protein and honey with agave! 🙂
This looks great!
Looks delicious! Quick question though, if I were to omit the protein powder all together do you think this recipe would still work? Thanks! 🙂 xx
I’m sure the recipe would still work, but without the protein powder it will probably be less creamy and more icy. It will also be less sweet and less flavorful. If you want to try it without the protein I would recommend adding 1 tsp of vanilla paste (or extract) and more honey or agave (to 5-6 tbs, or to taste). Hope this works for you!
Tried this! It is to die for!! 🙂 🙂
It looks really delicious and its healthier since its home made. I will definitely try this on weekend since I still have a few bars of dark chocolates at home. I just have a quick question, I saw here you used 90% cocoa, can I use Lindt Excellence 99% Cocoa Bar? Do I have to reduce the chocolate since it contains higher cocoa ingredient?
Hmmmm, I haven’t tried that so I can’t be sure. I would recommend using 4oz or 5oz of the 99% chocolate, and possibly add in an extra tablespoon or so of honey/maple syrup/agave, since the chocolate is SO dark and the bitterness might be a little overpowering. Hope this works out for you Daniel! 🙂
Thanks for responding Jessica. I’ve tried it and its exactly the taste I wanted for my ice cream. Its dark and its very tasty just the way I like my chocolates and its homemade! This is definitely a great find!
Oh good!! I’m so glad it worked out for you!! Thanks for reporting back. I’ll definitely give that a try next time I get very dark chocolate on hand! 🙂
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That Spongebob episode is hilarious! I’m so glad you referenced it. 😀
Do you know if stevia glycerite would work in place of honey?
I haven’t tried it but feel free to test it out! If anything the ice cream just won’t be as smooth and creamy.
What a FABULOUS idea! Would this recipe work with a vegan protein powder? I’d figure that the texture would be altered, but I’m not sure if it’d be in a negative way!
I’ve never tried vegan protein powder here so I can’t be sure, but feel free to try it out! 🙂
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do you know if this is high in fiber or not?
As for a exam I need a pudding high in fiber and this looks lovely and came up when I googled it… please let me know 🙂
The chocolate has quite a bit of fiber itself, so I would say so! I calculated the nutrition facts for this recipe and included the nutrition label in the recipe box 🙂
Each serving has 4g of fiber!
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