Chocolate Protein Ice Cream

• 250 g Skim milk (1 cups)
• 30 g Chocolate whey protein (1.1 oz (about 1 scoop))
• 8 g Unsweetened cocoa powder (1½ tbsp)
• 12 g Maple syrup (⅔ tbsp)
• 1 g Vanilla extract (¼ tsp)
• 0.1 g Salt (a pinch)
• 5 g Dark chocolate (0.2 oz)

You'll need: Blender, Freezer-safe container (or a pint tub), Spatula, Knife.

Method

1. Blend the base

   Blend the milk, whey, cocoa, maple syrup, vanilla and salt for 30 seconds until smooth. Pour into the container.

   A pinch of salt makes chocolate taste more chocolatey.

2. Freeze solid

   Put the lid on and freeze for at least 6 hours, until completely solid.

   Freeze it flat and shallow. It's easier to break up.

3. Re-blend until creamy

   Leave the frozen block out for 10 minutes. Break it into chunks with a knife, put them in the blender and pulse, scraping down the sides often, until it turns smooth and creamy like soft-serve. Add a spoonful of the milk if it won't move.

   It will look crumbly at first. Keep pulsing and scraping. It suddenly turns creamy.

4. Top and eat

   Scoop into a bowl and grate or chop the dark chocolate over the top. Eat straight away.

   Refreezing makes it icy again. Blend only what you'll eat.

Swaps

• Maple syrup → Zero-calorie sweetenerCuts about 30 kcal. It freezes a little harder.
• Chocolate whey → Vanilla whey plus extra cocoaWorks just as well.