Chocolate cheese ice cream

Chocolate cheese ice cream sounds weird, but you need to trust me here. It’s delightfully creamy, rich, rich, and chocolatey, with a positive pack of protein!

Chocolate cheese ice cream

This ice cream is amazing for the whole family. It’s just bright and somewhat reminiscent of a chocolate cheesecake flavor.

I really enjoyed it, but my younger son claimed the rest of the ice cream after we both tasted it and happily kept it for ourselves. You might be shocked at how much like “regular” ice cream this is, with the added bonus of extra protein!

Oh, how I love cottage cheese! This is a great protein boost and I eat it in my breakfast bowl almost every day. It’s also great in pancakes and scrambled eggs, aka my son’s “Power Eggs.”

Chocolate Protein Ice Cream

To make this protein-packed chocolate ice cream, you’ll need these simple ingredients:

• full fat cheese
• heavy cream
• sugar
• cocoa powder
• vanilla extract
• dark chocolate

Be sure to choose your favorite variety of dark chocolate! If dark chocolate is not available, you can substitute milk chocolate.

You will want to finely chop the chocolate before stirring it into the ice cream. I love Tony’s chocolate bars, but use what you have or your favorite!

The most popular question I get is if it is possible to make ice cream without a machine. The answer is yes. You can make ice cream without a machine. Find complete instructions here!

Cheese Chocolate Ice Cream

Combine cheese, heavy cream, sugar, cocoa powder and cocoa powder over medium heat. Stir well to combine and continue stirring to melt the sugar and soften the cheese.

You don’t need or want to boil it, you just want to heat it to help bind the cocoa, melt the sugar, and soften the cheese.

Pour the warm mixture into a blender and add the vanilla extract. Blend until completely smooth. Pour into an airtight container and refrigerate until completely cold, about 3 hours or overnight.

When you’re ready to churn the ice cream, pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. While the ice cream is churning, very finely chop the chocolate.

When the ice cream is almost done churning, add the chopped chocolate. Serve soft serve ice cream immediately or transfer to an airtight container and place in the refrigerator until ready to serve.

Note that this ice cream will be very firm when placed in the freezer and you may need to soften it for up to 30 minutes before scooping it.

With over 100 ice cream recipes to choose from, there’s sure to be an ice cream treat for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.

These are my favorite inexpensive containers to store ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?), storage, reuse, and more. I used a sharpie to write the flavor on the lid and washed it off with dish soap.

At this point, my ice cream scoops are way beyond my keeping track and I’m definitely going to play favorites. This ice cream scoop does the best job ever of cutting solid ice cream and still provides a nice scoop. It gets bonus points for being one of the cheapest spoons I own.

Don’t miss our ice cream maker reviews to find all the information you need to find the best ice cream maker for your needs. Spoiler alert—our top machines under $50 might surprise you. It will definitely surprise me!