Healthy Double Chocolate Protein Frozen Yogurt
My solution to the humid, Texas heat is to lock myself indoors with the AC blasting and a big bowl of this Double Chocolate Protein Frozen Yogurt.
Taking Cherry for a walk is also a form of torture. The only way I make it is knowing that there’s a nice and cold, delicious bowl of fro yo waiting for me back at home. When I unlock my front door I can hear the faint sounds of this chocolate goodness calling my name. And when I open the freezer, it’s like a choir of angels start to sing.
Last week, I was planning on making my Chocolate Frozen Yogurt. I wanted to add an extra kick of protein, so I adjusted the recipe a little bit to add in a few scoops of protein powder. I’m so glad I did.
This Healthy Double Chocolate Protein Frozen Yogurt is so, so creamy, chocolatey, and refreshing.
Healthy Double Chocolate Protein Frozen Yogurt
Ingredients
- 32 oz Plain, Nonfat Greek Yogurt
- 1 cup Unsweetened Vanilla Almond Milk
- 103g (5 scoops) Vital Proteins® Chocolate Collagen Whey Protein Powder
- 40g (½ cup) Unsweetened Dutch Processed Cocoa Powder
- 2 tbs Vanilla Extract
- ½ tbs Liquid Stevia Extract
- ½ tsp Xanthan Gum
- ½ cup No-Sugar-Added Dark Chocolate Chips
Instructions
- Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
- In a large blender, add the Greek yogurt, almond milk, protein powder, cocoa powder, vanilla extract and stevia extract. Blend until completely smooth.
- With the blender running, add in the xanthan gum.
- Place the frozen ice cream maker attachment onto the stand mixer and turn on the "stir" speed. Pour the ice cream batter into the ice cream bowl and churn until soft-serve consistency. Scoop the ice cream into a freezer-proof container and stir in the chocolate chips.
- Cover the container with a lid and freeze until it's the texture you like (~5 hours). Scoop into bowls and serve!
AWESOME ALERT: this healthy Double Chocolate Protein Frozen Yogurt! One bite and you’ll have a hard time believing it’s sugar free, low fat, high fiber, and high protein. Pure ahhhhhmazingness.
Have YOU had your chocolate today??
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Is this possible without an ice-cream machine?
Will the old “freeze it in a loaf pan and stir it every thirty minutes for three hours” work? Or maybe…just freezing it will work? Thanks!
I’m afraid not. An ice cream machine is a necessity for my healthified recipes (without the machine they will crystallize… I’ve tried it, sadly)
Hey! Thanks for replying. I ended up finding my ice-cream machine and made this. However, when I checked on it this morning, it was frozen solid. I thought the churning was going to make it so that it DOESN’T freeze solid?! Do I just need to leave it out for ten minutes before trying to scoop or did I make some mistake? I followed the instructions and then followed the ice-cream maker’s instructions… Thanks!
Almost all homemade ice creams will freeze solid (especially healthier, low fat ones)! The ice cream machine just helps make the texture better at the right temperature. I say in the instructions to freeze until it’s the texture you like, which is about 5 hours for me. To get a scoop able consistency, stick the frozen ice cream in the fridge overnight or leave it at room temp for 30 min-1 hr, depending on how warm your kitchen is.
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This looks delish! I can’t wait to try it with my family and my friends. Thanks for the share