High-Protein Chocolate Banana Ice Cream
This high-protein chocolate banana ice cream is creamy, chocolatey, and secretly wholesome. It's made in a blender with cottage cheese and frozen bananas! Trust me, it truly satisfies.
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Ever get hit with a full-on ice cream craving after you’ve already decided to be “healthy” for the day? Same.
That’s exactly where this one comes in.
It’s rich and chocolatey and tastes like the real deal, but it just happens to be made with cottage cheese. Don’t panic. Once it’s blended with frozen bananas, cocoa powder, and a little sweetener, it turns into one of those recipes that feels like a loophole.
I first made this on a night when I was dangerously close to ordering an overpriced pint I didn’t even really want. Now it’s on repeat. Throw everything in the blender, freeze it up, and suddenly you’ve got dessert that feels indulgent and still leaves you feeling good after.
If you want to take it up a notch, a drizzle of my two-ingredient caramel sauce on top is wildly good and still keeps things balanced.
Why this chocolate banana ice cream works
Frozen bananas give you natural sweetness and that thick, scoopable texture without needing sugar or cream.
Blending in cottage cheese turns it creamy and smooth while sneaking in some protein, and it freezes up without going icy.
Cocoa powder brings the deep chocolate flavor so it actually tastes rich, not diet-y. And if you add protein powder, it boosts staying power without messing with the texture. Still creamy, still satisfying.
"What a hack! Who knew cottage cheese could taste this good"
High-Protein Chocolate Banana Ice Cream
Equipment
- Blender or food processor
Ingredients
- 2 ripe bananas
- 3 cups full-fat cottage cheese
- ½ cup maple syrup or honey
- ¼ cup cocoa powder
- 1 scoop chocolate protein powder optional
Instructions
- Add all ingredients to a blender or food processor.
- Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Transfer the mixture to a freezer-safe container with a lid.
- Freeze for 4 to 6 hours, until firm.
- If frozen overnight, let it sit at room temperature for 30 to 45 minutes before scooping.
Notes
- Use very ripe bananas for the best sweetness and smoothest texture.
- Blending a little longer than you think helps make it extra creamy.
- This one softens beautifully after a short rest, so don’t panic if it freezes firm.
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