Protein Mint Chocolate Chip Ice Cream

Ingredients

• 113.5 g Semi‑Sweet Chocolate Bar (Geraldi brand or any high‑quality semi‑sweet bar, broken into pieces)
• 7 g Peanut Oil (Neutral‑tasting oil to soften chocolate chips)
• 430 g 1% Milk (If unavailable, blend 215 g 2% milk with 215 g fat‑free milk)
• 4.2 g Vanilla Extract (Pure vanilla extract)
• 8 drops Green Food Coloring (For mint color; use natural coloring if preferred)
• 12 drops Mint Extract (McCormick mint extract (milder) or 4 drops Lauren's peppermint extract (stronger))
• 32.4 g Vanilla Whey Protein Powder (One scoop; choose a high‑quality vanilla‑flavored whey)
• 20 g Erythritol (Zero‑calorie sweetener)
• 0.5 g Salt (Fine sea salt)
• 0.5 g Xanthan Gum (Helps prevent ice crystals)
• 30 g Additional Chocolate Chunks (Chopped from frozen slab; add after first churn)

Instructions

1. Melt Chocolate and Add Oil

   Fill a small pot with about 2.5 cm (1 inch) of water, place a heat‑proof bowl over it, and bring to a gentle simmer. Add the broken chocolate pieces and whisk until fully melted, then stir in 7 g peanut oil until smooth.

   Time: PT5M

2. Form and Freeze Chocolate Slab

   Line a small sheet pan with parchment paper, pour the melted chocolate onto it, and spread to about 0.3 cm (1⁄8 inch) thickness using a rubber spatula. Place the pan in the freezer until solid (about 5 minutes).

   Time: PT5M

3. Combine Liquid Base

   In a high‑sided container, add 430 g 1% milk, 4.2 g vanilla extract, 8 drops green food coloring, and 12 drops mint extract (or 4 drops peppermint extract). Stir gently to blend.

   Time: PT5M

4. Mix Dry Ingredients

   In a separate cup, whisk together 32.4 g vanilla whey protein, 20 g erythritol, 0.5 g salt, and 0.5 g xanthan gum until uniform.

   Time: PT2M

5. Blend Base with Immersion Blender

   Insert the immersion blender into the milk mixture at a slight angle. While running, slowly pour the dry mixture in a thin stream, allowing it to be sucked in. Once fully incorporated, blend for an additional 90 seconds until smooth and slightly aerated.

   Time: PT5M

6. Freeze the Ice Cream Base

   Transfer the blended mixture into a pint‑size container, label the top, and place in the freezer for 24 hours.

   Time: PT0M

7. Prepare Chocolate Chips

   Remove the frozen chocolate slab from the freezer, place on a cutting board, and chop into bite‑sized chunks (mix of small and larger pieces). Transfer to a plastic bag and return to the freezer to keep firm.

   Time: PT5M

8. First Churn in Ice Cream Maker

   Run the frozen pint under hot water for 1 minute to loosen the surface, then place it in the Cuisinart ‘The Creamy’ and select the sorbet/soft‑serve function. Let the machine run until the mixture is creamy (about 5 minutes).

   Time: PT6M

9. Add Chocolate Chunks and Mix

   Using a butter knife, cut a 2.5 cm (1‑inch) hole in the center of the churned ice cream. Quickly drop 30 g of the frozen chocolate chunks into the hole, then spread the ice cream over them. Return the pint to the machine and use the mix‑in setting for 2 minutes to distribute the chips evenly.

   Time: PT2M

10. Serve

    Scoop the mint chocolate chip ice cream into bowls or cones and enjoy immediately. Store any leftovers as directed.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

50 g

Carbohydrates

15 g

Fat

5 g

Fiber

0 g

Ingredient Substitutions

• Instead of Semi‑Sweet Chocolate Bar: Baking chocolate chips, Any good quality dark chocolate
• Instead of Peanut Oil: Canola oil, Vegetable oil
• Instead of 1% Milk: 2% milk, Almond milk (unsweetened)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Green Food Coloring: Matcha powder (for color and flavor)
• Instead of Mint Extract: Peppermint oil (use sparingly)
• Instead of Vanilla Whey Protein Powder: Plant‑based vanilla protein, Unflavored whey
• Instead of Erythritol: Stevia blend, Allulose
• Instead of Salt: Kosher salt
• Instead of Xanthan Gum: Guar gum
• Instead of Additional Chocolate Chunks: Chocolate chips

Equipment Needed

• Small Pot
• Heat‑Proof Bowl
• Parchment Paper
• Rubber Spatula
• Gloves
• High‑Sided Container
• Immersion Blender
• Pint‑Size Container
• Cutting Board
• Chef’s Knife
• Plastic Bag
• Freezer
• Hot Water Source
• Ice Cream Maker (Cuisinart ‘The Creamy’)

Critical Steps — Do Not Skip

• Melt the chocolate gently over simmering water to avoid scorching.
• Whisk peanut oil into the melted chocolate until fully combined for a smooth texture.
• Fully dissolve the protein powder, sweetener, salt, and xanthan gum before blending.
• Blend the base with the immersion blender at an angle to minimize foam.
• Add the frozen chocolate chunks after the first churn to retain crunch.

Chef Tips from the Video

• Use a high‑quality semi‑sweet chocolate with at least 60% cocoa for the best melt‑in‑mouth texture.
• If you prefer a deeper mint flavor, replace the mint extract with peppermint oil (use only 2‑3 drops).
• For an extra creamy texture, substitute half of the milk with unsweetened almond milk; adjust sweetener accordingly.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container.

Freezer: Up to 1 month; keep the pint sealed to prevent freezer burn.

Room temperature: Not recommended; ice cream will melt.

Make-Ahead Tips

• Prepare and freeze the chocolate slab a day ahead; store in a zip‑lock bag.
• Measure and whisk dry ingredients in a small bowl and refrigerate; they’ll stay ready for up to 3 days.
• The ice‑cream base can be blended and frozen up to 48 hours in advance; just add chocolate chips before the final mix.

Frequently Asked Questions