This high-protein, low-carb Chocolate Greek Yogurt Ice Cream is creamy, delicious, and good for you! Perfect for indulging your ice cream cravings guilt-free.
I’m pretty sure I’ve tried every brand of low-carb ice cream on the market. Despite my high hopes, none of them were able to satisfy my ice cream cravings.
That’s why I developed this low-carb chocolate Greek yogurt ice cream!
The trick to making tasty high-protein ice cream without adding sugar is using protein powder. This will give it both flavor and sweetness.
I tried using chocolate-flavored protein powder at first but quickly found out that you get a richer chocolate flavor with vanilla protein powder and cocoa powder.
The protein powder I use is Met-Rx Vanilla. It’s great to use in both ice cream and baking because it has a very natural sweet vanilla flavor. When you combine it with cocoa powder, it (almost) tastes like real chocolate!
How to make low-carb Greek yogurt ice cream
This delicious, creamy ice cream can be made using an ice cream machine or, if you don’t have one, in the freezer (that’s how we do it!)
Step 1: Blend yogurt, protein powder, cocoa, stevia, and almond milk thoroughly. I recommend using a blender, although a whisk and some elbow grease will work as well.
Step 2: Place the mixture in your freezer or ice cream machine.
Step 3: 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).
Step 4: 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.
This tasty ice cream is the perfect snack for a hot day or after a hard workout.
No ice cream machine, no problem!
If you’re like me and don’t have an ice cream machine, then I have good news: all you need for this recipe is your freezer.
The only difference is that you need to be available to stir it every 30 minutes for the first two hours. This breaks up the ice crystals and gives the ice cream a smooth consistency.
After two hours, you can leave your ice cream in the freezer like normal.
Toppings
What’s a tasty bowl of ice cream without some equally tasty toppings?
Personally, I like to add sliced almonds and raspberries. I just love the way these two ingredients go with the rich chocolate flavor.
You’re welcome to mix it up with your favorite healthy toppings. Other chopped nuts or berries are always a great choice. Or maybe try some toasted shredded coconut or sugar-free chocolate chips!
Storage
You can either eat this chocolate dessert right away (after the 2 hours of stirring if you made it in the freezer) or leave it in the freezer for up to a week.
This recipe is for one serving, but I tend to make quite a large batch so I have enough for a few days. The challenge is not to go crazy and eat it all at once because it’s so delicious!
More healthy desserts recipes
When you find yourself craving something sweet, there are plenty of ways to indulge without the guilt. Here are a few more tasty dessert recipes I know you’ll love:
Finally, check out this roundup of my favorite low-carb desserts. I try to always keep it updated with new recipes, so be sure to bookmark it and check back often.
When you’ve tried this dessert, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
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 to taste
- Almonds & berries (optional)
Instructions
- Blend yogurt, protein powder, cocoa, stevia, and almond milk thoroughly. I recommend using a blender, although a whisk and some elbow grease will work as well.
- 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.
Hi love it! I’m also diabetic 😁 I just want to ask if protein powder can be replaced with something else. Thanks!
The protein powder acts as a binding agent as well as a protein booster. Without it the consistency might be odd as well as the flavor
Looking forward to making this!! One of my fun ‘secrets’ to making a creamier consistency for ice creams that also helps to prevent ice crystals, is adding arrowroot powder. While it does add carbs (about 13g of carbs per 100g of powder), this recipe would only need a pinch or two!
How much is one serving?
Also, I guess you weigh the ingredients on a scale? Seems like too much trouble.
This whole recipe yields 1 serving. You will get the most accurate measurements using a kitchen scale so most of our recipes rely on you using one.
2 ½ oz yogurt. Is this by weight or volume?
Weight, I don’t find volume to be accurate enough
One of the worst recipes I’ve ever tried. It’s not creamy at all and it’s full of ice crystals.
Is the vanilla protein powder a requirement for this recipe or can I leave it out/substitute for something else?
You can use another protein powder if you like. Taking it out will change the consistency and I’m most sure how well just freezing Greek yogurt works out
Can this recipe be doubled to use in the ice cream maker?
I have not tried that but don’t see why not. I’ve made double portions without the ice cream maker though, and that’s not an issue (except when I eat it all at once 🙂
Do you use liquid or powdered Stevia? What brand? Can’t wait to try it. Thanks
I use powdered “Stevia in The Raw”. I have added a link to the ingredients list so you can see the exact product.
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 🙂