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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.

Chocolate Greek Yogurt Ice Cream in two bowls, topped with slivered almonds and whole raspberries.

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.

Two bowls of ice cream as seen from above, topped with slivered almonds and raspberries.

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

4.25 from 90 votes
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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.
Prep Time: 2 hours
Total Time: 2 hours
Servings: 1

Ingredients 

  • 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.

Notes

This recipe is for 1 serving of ice cream.
You can make the recipe in an ice cream machine or in the freezer. If using the freezer, make sure to stir every 30 minutes for two hours to break up the ice crystals.
I recommend sliced almonds and raspberries for your toppings, but you can choose any you prefer.
This dessert can be left in the freezer for up to a week. 
Before serving, allow to sit at room temperature for 5-10 minutes to soften a bit.

Nutrition Info Per Serving

Nutrition Facts
Low Carb Chocolate Greek Yogurt Ice Cream
Amount per Serving
Calories
127
% Daily Value*
Fat
 
2.2
g
3
%
Saturated Fat
 
0.4
g
2
%
Monounsaturated Fat
 
0.2
g
Cholesterol
 
9.7
mg
3
%
Sodium
 
150
mg
6
%
Potassium
 
296
mg
8
%
Carbohydrates
 
8.1
g
3
%
Fiber
 
2.5
g
10
%
Sugar
 
4.4
g
5
%
Protein
 
20.1
g
40
%
Vitamin A
 
250
IU
5
%
Calcium
 
478
mg
48
%
Iron
 
1.1
mg
6
%
Net carbs
 
5.6
g
* Percent Daily Values are based on a 2000 calorie diet.