Healthy Chocolate Fudge Protein Ice Cream

That’s right…  Healthy Chocolate Fudge Protein Ice Cream!  And it was an accident too.  I was originally trying to make truffles, but the chocolate mixture never firmed up properly. At least I got something else out of the attempt.

Healthy Chocolate Fudge Protein Ice Cream (refined sugar free, high protein, high fiber, gluten free, eggless) - Healthy Dessert Recipes at Desserts with Benefits

Truffles are naturally made with only 2 ingredients: chocolate and heavy cream.

I wanted to omit the heavy cream, so I made a healthy alternative using soymilk and protein powder, which creates a thick and creamy texture similar to heavy cream.

2 servings

Healthy Chocolate Fudge Protein Ice Cream



  • ¾ cup Unsweetened Vanilla Soymilk
  • 60g (2 scoops) Vanilla Whey Protein Powder
  • 6oz 90% Cacao Chocolate, melted in a large bowl
  • 63g (3 tbs) Honey, Pure Maple Syrup, or Agave Nectar
  • 5-15 drops Stevia Extract (to taste)


  1. Add the soymilk and protein powder into a shaker cup and shake until the protein powder is absorbed (it should be creamy).
  2. Add a splash of the soymilk mixture into the melted chocolate and whisk.
  3. Pour more of the soymilk mixture into the chocolate mixture and whisk again.
  4. Add the rest of the soymilk mixture and the honey to the chocolate mixture and stir.
  5. Put the bowl in the fridge for ~30 minutes, then put it in the freezer until it is frozen.
  6. Bring the bowl out of the freezer 10 minutes before eating to soften, enjoy!


Do NOT microwave the protein powder and soymilk together, it bakes into a gross cake patty (ew).


The ice cream melts pretty quickly, so scoop it into a cold bowl to slow the melting process… or just eat it like there’s no tomorrow  ;)







Healthy Chocolate Fudge Ice Cream - healthy dessert blog

So share this with someone you love, or treat yourself to both servings.

I did…  hehe.


With love and good eats,


– Jess



Be sure to follow @DessertsWithBenefits on Instagram!  If you try this recipe, make sure to snap a picture of it, tag me @DessertsWithBenefits, and hashtag #DessertsWithBenefits.  I’d love to see it and feature you on #FanFaveFridays!


15 comments on “Healthy Chocolate Fudge Protein Ice Cream

  1. what a fabulous accidental recipe 🙂 Lindt chocolate = the bomb! gorgeous photos too 🙂

  2. 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 🙂


  3. Now I have an excuse to indulge. “It’s healthy” 😀

  4. 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

  5. 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. 😀

  6. 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.

  7. Jessica | Desserts With Benefits

    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.

  8. 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

    • Angee-
      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!

  9. Tried this! It is to die for!! 🙂 🙂

  10. 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! 🙂

  11. 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!

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