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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!
Iโm pretty sure Iโve 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.
Thatโs why I developed this homemade chocolate Greek yogurt ice cream!
Why you will love chocolate Greek yogurt ice cream
- Itโs rich, creamy, and packed with chocolate flavor
- Itโs low-carb and high in protein
- You donโt need an ice cream maker
- Itโs better than any of the store-bought brands
- Itโs 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 โthatโs not real ice creamโ 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 โ I like to use fat-free for a creamy, high-protein base that adds just the right amount of richness.
- Vanilla protein powder โ 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 โ Make sure to use unsweetened so you can control the sugar in the recipe. This adds rich chocolate flavor.
- Almond milk โ This keeps the ice cream light and low in carbs.
- Vanilla extract โ Use high-quality vanilla extract for the best flavor.
- Stevia โ You can use another low-carb sweetener if you prefer.
- Almonds and berries โ 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 loverโs 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.
Low Carb Chocolate Greek Yogurt Ice Cream
Ingredients
- 2ยฝ oz. fat-free Greek yogurt
- ยฝ oz. vanilla protein powder
- 1 teaspoon unsweetened cocoa powder
- ยฝ 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.2ยฝ oz. fat-free Greek yogurt, ยฝ oz. vanilla protein powder, 1 teaspoon unsweetened cocoa powder, ยฝ 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 youโre 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
Hennie Wickham
These recipes will be a great help to get something new to give my diabetic wife. Blessing upon you!!
Gwen Kimberly
Hi love it! Iโm also diabetic ? I just want to ask if protein powder can be replaced with something else. Thanks!
Christel Oerum
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
Caitlin Jones
Looking forward to making this!! One of my fun โsecretsโ 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!
Lisa
How much is one serving?
Also, I guess you weigh the ingredients on a scale? Seems like too much trouble.
Christel Oerum
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.
Phil
2 ยฝ oz yogurt. Is this by weight or volume?
Christel Oerum
Weight, I donโt find volume to be accurate enough
Sonia
One of the worst recipes Iโve ever tried. Itโs not creamy at all and itโs full of ice crystals.
Steph
Is the vanilla protein powder a requirement for this recipe or can I leave it out/substitute for something else?
Christel Oerum
You can use another protein powder if you like. Taking it out will change the consistency and Iโm most sure how well just freezing Greek yogurt works out
Kay
Can this recipe be doubled to use in the ice cream maker?
Christel Oerum
I have not tried that but donโt see why not. Iโve made double portions without the ice cream maker though, and thatโs not an issue (except when I eat it all at once ๐
Carol Jaimes
Do you use liquid or powdered Stevia? What brand? Canโt wait to try it. Thanks
Christel Oerum
I use powdered โStevia in The Rawโ. I have added a link to the ingredients list so you can see the exact product.
Martha
Great recipe! I made it today and my whole family liked it. I had expected my kids to say โthatโs not real ice creamโ but they loved it ๐