Chocolate Mocha Chip Protein Powered (Almost) Non-Dairy Ice “Cream”
by Weltyed in Cooking > Dessert
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Chocolate Mocha Chip Protein Powered (Almost) Non-Dairy Ice “Cream”
Real ice cream gives me tummy trouble. And I can’t drink caffeine any more. Hazards of getting older, I guess. But after years of watching my family continue to enjoy ice cream and coffee-based food and drink, I’ve gotten envious enough to try and make a non-dairy frozen treat. Well, almost non-dairy. The protein powder I use is not 100% dairy free. There are some out there that are, I just haven’t tried them.
Supplies
Ingredients:
- 2 Eggs
- 1/3 Cup Sugar
- 1 Tbl Vanilla
- 1 to 2 Scoops (40-80g) Chocolate Protein Powder (how chocolatey do you want it?)
- 2 to 3 Tbl Decaf Instant Coffee (again, are you a coffee nut?)
-2 Cups Almond or Oat Milk. Or split it!
-1/4 Cup Mini Chocolate Chips
Equipment:
- Ice Cream Maker
- Large Measuring Bowl with Spout
- Whisk
- Measuring Cups and Spoons
- Freezable container w/lid
- 2 Eggs
- 1/3 Cup Sugar
- 1 Tbl Vanilla
- 1 to 2 Scoops (40-80g) Chocolate Protein Powder (how chocolatey do you want it?)
- 2 to 3 Tbl Decaf Instant Coffee (again, are you a coffee nut?)
-2 Cups Almond or Oat Milk. Or split it!
-1/4 Cup Mini Chocolate Chips
Equipment:
- Ice Cream Maker
- Large Measuring Bowl with Spout
- Whisk
- Measuring Cups and Spoons
- Freezable container w/lid
Mix Ingredients
In a large bowl with a spout and handle, like a batter bowl, whisk together 2 eggs*, and 1/3 cup sugar. Add vanilla, instant coffee, and protein powder.**
The coffee won’t completely dissolve here. That’s fine. It breaks down a bit better during the freezing process.
Whisk in 2 cups almond or oat milk. I find just almond milk is a bit thin and leads to flaky ice cream. Oat milk can be a little more expensive, so I split it, 1C almond milk, 1C oat milk. If you are making this for guests or cones I would go all oat milk.
*I tried using Guar Gum instead of eggs. It did not work. Maybe Xanthan Gum would, but I’m a little snake bit.
**The measurements for these items are a great starting point. If you like it more chocolates, add more powder. Really like coffee? Add more instant coffee. Heck, you could even eliminate the sugar if you want, but I find it helps stabilize.
The coffee won’t completely dissolve here. That’s fine. It breaks down a bit better during the freezing process.
Whisk in 2 cups almond or oat milk. I find just almond milk is a bit thin and leads to flaky ice cream. Oat milk can be a little more expensive, so I split it, 1C almond milk, 1C oat milk. If you are making this for guests or cones I would go all oat milk.
*I tried using Guar Gum instead of eggs. It did not work. Maybe Xanthan Gum would, but I’m a little snake bit.
**The measurements for these items are a great starting point. If you like it more chocolates, add more powder. Really like coffee? Add more instant coffee. Heck, you could even eliminate the sugar if you want, but I find it helps stabilize.
First Freeze
Once all the ingredients are mixed, add it to your ice cream maker and proceed as instructed for your ice cream maker. Near the end, add your mini-chocolate chips.
I have a decades-old Cuisinart. This has a bowl you need to freeze overnight in advance. This actually helps me plan freezer space for the final freeze, which is good. I let it spin in the bowl for 35-45 minutes. Then right at the end I add the mini-chocolate chips.
I have a decades-old Cuisinart. This has a bowl you need to freeze overnight in advance. This actually helps me plan freezer space for the final freeze, which is good. I let it spin in the bowl for 35-45 minutes. Then right at the end I add the mini-chocolate chips.
Final Freeze and Enjoy
The Cuisinart doesn’t completely freeze the ice cream. Not just this recipe, but *any* recipe. You need to transfer it to a free able container and throw back in the freezer for a few hours.
After a few hours it will be more firm, and you can scoop it out and enjoy.
If you use only almond milk, it will get very frozen and you may need to throw it in the microwave for 22-33 seconds. No big deal. It actually helps not just scooping but eating as well. I have even put it in the refrigerator and gone for an hour walk, then scooped when I got gone.
This recipe is highly customizable. Don’t like coffee? Don’t add it. Don’t like chocolate? Use vanilla or even strawberry protein powder. Heck, you might find this too sweet and decide to get rid of the sugar altogether. I know I fluctuate between no sugar and up to 1/2 cup, but usually keep it around 1/4 to 1-3.
I realky love this scooped with sugar free whipped cream and caramel drizzle.
After a few hours it will be more firm, and you can scoop it out and enjoy.
If you use only almond milk, it will get very frozen and you may need to throw it in the microwave for 22-33 seconds. No big deal. It actually helps not just scooping but eating as well. I have even put it in the refrigerator and gone for an hour walk, then scooped when I got gone.
This recipe is highly customizable. Don’t like coffee? Don’t add it. Don’t like chocolate? Use vanilla or even strawberry protein powder. Heck, you might find this too sweet and decide to get rid of the sugar altogether. I know I fluctuate between no sugar and up to 1/2 cup, but usually keep it around 1/4 to 1-3.
I realky love this scooped with sugar free whipped cream and caramel drizzle.