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Chocolate Chocolate Chip Protein Ice Cream {No Churn, Vegan, 5 Ingredients}

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This vegan treat has only 5 ingredients, is packed with protein and tastes delicious!

Chocolate Chocolate Chip Protein Ice Cream from Lauren Kelly Nutrition #vegan #dairyfree #glutenfree

I know, Labor Day weekend is almost here and I still have ice cream on my brain.  I don’t know about you, but I enjoy all types of frozen treats all year round.  And this one is dairy-free, sugar-free and vegan so why not indulge?  Sure, life is all about moderation, but if we can make a dessert healthier, I am all for it!

Chocolate Chocolate Chip Protein Ice Cream from Lauren Kelly Nutrition #vegan #dairyfree #glutenfree

I’ve made this recipe a few times and it definitely freezes better if the coconut cream is cold rather than room temperature.   Also, it’s important to use a full fat coconut cream as opposed to a lighter version.  It helps with the texture and tastes better.  Also, it may seem annoying but stirring this every 30 minutes will make a creamier dessert and less ice crystals.  Because this is made without any milk or eggs (which technically doesn’t make it ice cream) it have a slightly different texture than ordinary ice cream, but it still tastes amazing.  And with only 5 ingredients, this is so simple to make!

Chocolate Chocolate Chip Protein Ice Cream from Lauren Kelly Nutrition #vegan #dairyfree #glutenfree
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Chocolate Chocolate Chip Protein Ice Cream

Servings 1 quart, 6-8 servings

Ingredients

  • 2 14 ounce cans coconut cream full fat, chilled in the refrigerator for a few hours
  • 2 scoops vegan chocolate protein powder
  • 2 tablespoons raw cacao powder
  • 1-3 drops liquid stevia depending on your desired sweetness
  • 3/4 cup chocolate chips

Instructions

  1. In a large bowl, mix together coconut cream, protein powder, cacao and liquid stevia until thoroughly combined and no lumps.
  2. Feel free to taste it to see if you need more stevia to sweeten.
  3. Add chocolate chips and mix again.
  4. Pour into freezer safe bowl or container and cover tightly and lay onto flat surface in freezer.
  5. Freeze for 45 minutes, take out and stir well.
  6. Place back into freezer and remove every 30 minutes to stir until desired consistency is reached.
  7. Put back into freezer until ready to serve.
  8. Make sure you take out 20 minutes and sit on the counter before serving. Enjoy!

Chocolate Chocolate Chip Protein Ice Cream from Lauren Kelly Nutrition #vegan #dairyfree #glutenfree

 

Anyone else holding onto summer for dear life?  I will be eating this ice cream all year long.  Even in the coldest days of winter.  You can hold me to that!

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Comments

    • Hi Pauline! I would use 1-2 tablespoons of honey, 100% maple syrup or another unrefined sugar. It depends how sweet you want it. Let me know how you like it!

      Reply

  17. Looks delicious!! Can’t wait to try it — do you think it’d be possible to do with almond milk? Or is there anything I could use in place of coconut cream?

    Reply

    • Hi Lisa! I am not sure if almond milk would be thick enough to replace the coconut cream? But if you try it please come back and let me know!

      Reply

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