Jun 24, 2016
Gluten FreeHigh ProteinKetoLow FatSugar Free
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, Iwas planning onmaking myChocolate Frozen Yogurt. Iwanted 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.
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Healthy Double Chocolate Protein Frozen Yogurt
Servings: 13 servings
Prep Time: 30 minutes mins
Cook Time: 30 minutes mins
Total Time: 1 hour hr
This Healthy Double Chocolate Protein Frozen Yogurt is so, so creamy, chocolatey, and refreshing.
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!
Nutrition Facts
Healthy Double Chocolate Protein Frozen Yogurt
Amount Per Serving (1 serving = ½ cup)
Calories 110Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1.25g8%
Cholesterol 5mg2%
Sodium 60mg3%
Carbohydrates 11g4%
Fiber 2.5g10%
Sugar 3.5g4%
Protein 13.5g27%
Calcium 120mg12%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Ice Cream & Frozen Yogurt
Keyword: Gluten Free, High Protein, Keto, Low Fat, Sugar Free
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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6 comments »
6 comments on “Healthy Double Chocolate Protein Frozen Yogurt”
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sophie — July 22, 2016 at 8:52 am
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!Reply
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Jessica | Desserts with Benefits — July 22, 2016 at 10:08 am
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)
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sophie — July 29, 2016 at 8:27 am
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!
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Jessica | Desserts with Benefits — July 30, 2016 at 6:31 pm
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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dominique arper — March 20, 2019 at 8:35 am
This looks delish! Ican’twaittotryitwithmyfamily and my friends. Thanksforthe share
Reply