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4-ingredient No-Churn Chocolate Fudge Ice Cream (made in a blender — no ice cream machine needed!)

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  • May 21, 2021
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Ingredients

  • ¾ cup Unsweetened Vanilla Almond Milk (or milk of choice)
  • 60g (⅔ cup) Chocolate Whey Protein Powder
  • 63g (3 tbs) Raw Honey (Pure Maple Syrup or Agave Nectar work too)**
  • 6 oz Dark Chocolate (melted (I used 70% cacao)

Instructions

  • In a blender (I used my NutriBullet), add the almond milk, protein powder, and liquid sweetener.  Blend until completely smooth.
  • Add the melted chocolate and blend again.  Pour the mixture into a loaf pan and place in the freezer for ~4 hours, or until it’s firm enough to scoop.
  • Serve and enjoy!

Recipe Notes

**I used CBD-infused raw local honey by BeeDelightful.  I get the 500mg jar of Texas Wildflower Honey.  SO GOOD!

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