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Mint chocolate chip protein ice cream served in a bowl with fresh mint leaves

Creamy Mint Chocolate Chip Protein Ice Cream

A guilt-free treat that combines refreshing mint and rich chocolate chips, perfect for satisfying your summer cravings while keeping health in mind.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups Greek yogurt (full-fat or low-fat for preference) Use coconut yogurt for a dairy-free version.
  • 1 cup unsweetened almond milk (or any milk of choice)
  • 2 scoops chocolate protein powder Look for a brand that suits your dietary needs.
  • 1 tsp pure peppermint extract Adjust for personal taste.
Add-Ins
  • 1/2 cup mini dark chocolate chips Optional: sugar-free for a healthier version.
  • Fresh mint leaves for garnish Optional.

Method
 

Preparation
  1. In a mixing bowl, combine the Greek yogurt, almond milk, chocolate protein powder, and peppermint extract. Whisk until fully blended and smooth.
  2. Taste the mixture; adjust the sweetness or mintiness according to your preference.
  3. Fold in the mini dark chocolate chips until evenly distributed throughout the mixture.
Churning
  1. Pour the mixture into an ice cream maker and churn for about 20-25 minutes or until it reaches a soft-serve consistency.
  2. If you don’t have an ice cream maker, pour it into a freezer-safe container and stir every 30 minutes for about 2-3 hours.
Freezing
  1. Once done churning or freezing, transfer to a more airtight container and freeze for another 1-2 hours to firm up, if desired.
  2. When ready to serve, scoop into bowls and garnish with fresh mint leaves if using.

Notes

Store in an airtight container in the freezer for up to two weeks. Thaw for 5-10 minutes before serving for easier scooping.