Recipe: No-Churn Chocolate Almond Ripple Protein Ice Cream – JJ Virgin
This ice cream recipe is the perfect example of a happy accident.
I made several test batches of Pro-Whip (a yummy, dairy-free protein whipped cream recipe) and experimented with using chocolate protein shake in it. On a whim, we decided to put a leftover batch in the freezer, and the result was perfection!
It’s creamy like soft serve and just sweet enough to feel as if you’re splurging. And of course when I tasted it, I started thinking about how to make it even better…
One of my favorite treats is an extra-thick chocolate shake with crunchy almond butter stirred in – I love the salty-sweet contrast. So I took a guess that this no-churn chocolate protein ice cream would also be irresistible with almond butter swirls. (I was right!)
The end result is super-easy to make, full of protein and healthy fats, and utterly guilt-free. You don’t have to feel deprived when the family pulls out cartons of ice cream. And you never have to deal with the gas, bloating, and skin trouble that dairy causes.
Instead, keep a batch of this delicious stuff in your freezer, so you’re ready when that Haagen Dazs craving hits. No more questioning whether dessert is worth the extra pounds. The only real question with this recipe is… should you share?
No-Churn Chocolate Almond Ripple Protein Ice Cream
This creamy no-churn ice cream recipe is dairy-free and packs an extra protein punch that makes it the perfect dessert choice for your diet and your family!
- Prep: 5 mins
- Cook: 6 hrs
- Yields: 3-4 Servings
coconut cream such as Aroy-D, refrigerated overnight
1/2 tsp JJ Virgin Sprinkles** or low-sugar impact sweetener of your choice
1/4 cup salted unsweetened crunchy almond butter (at room temperature)
1Carefully open your refrigerated coconut milk or cream and spoon out the coconut solids at the top. (Save the liquid for smoothies!)
2In a medium mixing bowl, use an electric mixer to mix together the coconut solids, protein powder, cacao powder, vanilla, and sweetener until thick and creamy, about 1 minute.
3Freeze in covered glass dish or metal loaf pan for one hour.
4Drizzle almond butter in swirls over chilled ice cream and stir lightly to combine. (Don’t overdo it, or you’ll lose the ripples of almond butter.)
5Freeze another 4-5 hours before serving, until firm and scoopable.
6Keep covered in your freezer for up to 6 weeks.