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This high-protein, low-carb chocolate Greek yogurt ice cream is creamy, delicious, and a healthy alternative to store-bought ice cream.
This low-carb chocolate Greek yogurt ice cream is super creamy and perfect for chocolate lovers!
I’m pretty sure I’ve tried every brand of low-carb ice cream on the market (you can read my low-carb ice cream review). Despite my high hopes, none could satisfy my ice cream cravings.
That’s why I developed this homemade chocolate Greek yogurt ice cream!
Why you will love chocolate Greek yogurt ice cream
- It’s rich, creamy, and packed with chocolate flavor
- It’s low-carb and high in protein
- You don’t need an ice cream maker
- It’s better than any of the store-bought brands
- It’s sure to satisfy your ice cream cravings
Reader review
Great recipe! I made it today and my whole family liked it. I had expected my kids to say “that’s not real ice cream” but they loved it!
Martha
Greek yogurt ice cream ingredients
You only need 6 ingredients plus your favorite toppings to make this delicious low-carb dessert!
- Greek yogurt — I like to use fat-free for a creamy, high-protein base that adds just the right amount of richness.
- Vanilla protein powder — This boosts the protein and adds flavor to the ice cream. You can use your preferred brand, though I recommend choosing something low-carb.
- Cocoa powder — Make sure to use unsweetened so you can control the sugar in the recipe. This adds rich chocolate flavor.
- Almond milk — This keeps the ice cream light and low in carbs.
- Vanilla extract — Use high-quality vanilla extract for the best flavor.
- Stevia — You can use another low-carb sweetener if you prefer.
- Almonds and berries — These are optional toppings, but I love how they add a pop of freshness and crunch!
How to make low-carb Greek yogurt ice cream
- Blend the yogurt, protein powder, cocoa, stevia, and almond milk thoroughly. I recommend using a blender, but a whisk and some elbow grease will also work.
- Place the mixture in your freezer or ice cream machine.
- If making in the freezer, take the ice cream out after an hour and turn it over gently with a spoon. Repeat every 30 minutes until the ice cream has the right consistency (it should take about 2 hours total).
- Before serving, take the ice cream out of the freezer for 5-10 minutes to let it soften.
Enjoy!
Recipe tips and tricks
- For the creamiest texture, make sure the ingredients are blended until completely smooth before freezing.
- If making in the freezer, stir the mixture every 30 minutes to prevent ice crystals from forming and to keep the texture soft.
Substitutions and variations
- I sometimes use chocolate protein powder instead of vanilla for a double chocolate boost.
- You can replace the stevia with another low-carb sweetener like monk fruit or erythritol if you prefer.
What to eat with this recipe
One of my favorite ways to treat myself is ice cream with a cookie. These cream cheese chocolate chip cookies or sugar-free chocolate chip cookies are my favorite to eat with low-carb chocolate ice cream!
You could also make yourself a chocolate lover’s sundae by adding a scoop on top of a warm keto chocolate brownie!
Want to keep it simple? Some almonds and berries are my go-to ice cream topping.
Storage and freezing
- Leftover ice cream can be stored covered in the freezer for up to a week.
- Like most ice cream, it will melt in the refrigerator, so be sure to store in the freezer.
More healthy dessert recipes
When you’re craving something sweet, there are plenty of ways to indulge without tons of sugar. Here are a few more healthy, tasty dessert recipes I know you’ll love:
You can also check out this roundup of my favorite low-carb desserts for even more sweet treat inspiration!
Low Carb Chocolate Greek Yogurt Ice Cream
Ingredients
- 2½ oz. fat-free Greek yogurt
- ½ oz. vanilla protein powder
- 1 teaspoon unsweetened cocoa powder
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoon Stevia
- Almonds & berries, (optional)
Instructions
- Blend yogurt, protein powder, cocoa, vanilla, stevia, and almond milk thoroughly. I recommend using a blender, although a whisk and some elbow grease will work as well.2½ oz. fat-free Greek yogurt, ½ oz. vanilla protein powder, 1 teaspoon unsweetened cocoa powder, ½ cup unsweetened almond milk, 2 tablespoon Stevia, 1 teaspoon vanilla extract
- Place in your freezer or ice cream machine.
- If making in the freezer, take the ice cream out after an hour and turn it over gently with a spoon to avoid it becoming one big ice block. Repeat every 30 minutes until the ice cream has the right consistency (it should take about 2 hours total).
- When you’re ready to enjoy, take the ice cream out of the freezer 5-10 minutes before you serve it to let it soften up a bit.
- Serve with almond slices and fresh berries.Almonds & berries
Mary
My first try is more like ice milk. Do I need more fat in the recipe? I did it without an ice cream maker, but did move it around.
Christel Oerum
You can try that or once frozen blend it to a creamier consistency
Karen Henderson
I haven’t made this yet, but I want to. However, I want to make it for company. Can this be doubled or quadrupled?
PLEASE LET ME KNOW. THIS WILL BE FOR A JULY 4TH DESSERT FOR FRIENDS:)
Christel Oerum
Great idea to bring it to a party. You can easily make a larger batch but unless you have an ice machine that can churn it, I would freeze it in smaller batches