Cool Down With This Chocolate Mocha Protein Ice Cream Recipe
You’ve probably discovered that DIYing your own blended coffee drinks is a lot tastier, healthier, and cheaper than shelling out $5 for a blast of added sugar. Turns out making your own dairy-free chocolate mocha ice cream is also easier than you think. That’s great news whether you’re vegan, vegetarian, or just not doing dairy.
We’ve already shown you ways to get creative with our ultra-versatile Openfit Plant-Based Nutrition Shake — this slew of recipes is sure to shake up your routine. (Seriously, have you tried the Chocolate Mocha Shake yet? It’s the best way to start your day, as part of your healthy breakfast.)
Turns out, you can also use our chocolate-flavored plant-based protein to make frozen desserts loaded with minerals, vitamins, and fiber without adding sugar.
Mocha matches up the flavors of coffee and chocolate, which complement each other nicely. This recipe is a perfectly balanced blend of both flavors. Plus, the coffee adds caffeine, which can boost focus — or your workout.
With chilled espresso in every serving, our Chocolate Mocha Protein Ice Cream is a cool and satisfying snack on a muggy day. It’s also a tasty pick-me-up providing 22 grams of protein and 11 grams of fiber with only 264 calories and 3 grams of fat.
The hardest part of this chocolate mocha ice cream recipe is waiting for your bananas to freeze. After that, you pulse everything in together in a food processor. Even better? It makes two servings, so you can share one (or freeze one for another day).
Chocolate Mocha Protein Ice Cream
Here's how to make chocolate mocha ice cream at home with a few simple ingredients.
- 2 large bananas
- 2 scoops Openfit Chocolate Plant-Based Nutrition Shake
- ¼ cup brewed espresso
- water (as needed)
Peel banana; cut into chunks. Place in re-sealable plastic bag; freeze for 4 hours, or until completely frozen.
Chill espresso in refrigerator for 30 minutes or until ready to use.
Place banana, Openfit Chocolate Plant-Based Nutrition Shake, and espresso in a food processor or high-powered blender; cover. Pulse for 2 to 3 minutes, or until very smooth, scraping downsides as needed. Add water, if needed, one Tbsp. at a time until desired consistency is reached.
Divide mixture evenly between two small bowls; serve immediately. Or, store in an airtight container in freezer for up to 4 days until ready to eat. If frozen, set out at room temperature for 15 minutes to soften before serving.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative