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Protein Sparing Chocolate Ice Cream

Protein Sparing Chocolate Ice Cream

I don’t know about you, but I love a smooth and creamy ice cream any time of the year!

This protein sparing chocolate ice cream is filled with protein and is absolutely delicious!

My Protein Sparing meal plans have helped so many of you lose weight after being stuck for months and even years!

One of my recipe testers said this about the Protein Sparing Chocolate Ice Cream: “For a Protein Sparing day, this is such an amazing dessert!!! The texture is, of course, like frozen pudding and reminiscent of Fudgsicles. My bar fridge sized freezer isn’t very cold so this ice cream scooped beautifully without having to thaw for 8 minutes. A winner recipe!” Erin

Recipes like this Protein Sparing Chocolate Ice Cream can be found in The Art of Fat Loss!

My Protein Sparing protocol is something I have perfected over 20 plus years of helping clients lose weight and heal their bodies. Protein Sparing Modified Fasts (PSMF) are an awesome way to improve and speed up weight loss, break stalls and get faster results. There is an amazing introduction in the beginning of The Art of Fat Loss which teaches you how to do Protein Sparing Modified Fasting safely and effectively!

I have been asked to write a book for bariatric patients and The Art of Fat Loss and my Protein Sparing books are perfected for those patients! They are focused on protein and nutrient-dense foods that help you maintain muscle while losing fat!

The Art of Fat Loss book takes weight loss and healing to a whole new level with a lot of information about how to do PSMF and why they work, over 65 amazing recipes including PSMF versions of favorites like hard boiled egg pudding, bourbon chicken and more! Same great flavors but even better for fat loss results.

All of the recipes in The Art of Fat Loss are gluten free, dairy free, nut free and soy free. I had 6 recipe testers and they absolutely loved the recipes and still use them often!


We also included a month (4 weeks of 3 PSMF days each week) of meal plans that include grocery lists making it super easy to include PSMF and get results fast!

This is a pdf ebook that can be viewed on any device or computer.

Click HERE to check out The Art of Fat Loss! 

If you prefer a PRINTED COPY, you can get your ebook printed at PrintMe1.com

Protein Sparing Modified Fasts are a powerful tool for fat loss and healing. Here is a video where I answer questions about Protein Sparing Modified Fasts.

When you do Protein Sparing Modified Fasts, collagen does not count towards your protein goal. It doesn’t have a complete amino acid profile. It is best to eat real food!

If you would like to make a difference and support a small family rather than making a minuscule sale for a large company, I am happy to announce that you can now get my books as a high quality ebook that works on any platform (all done by my wonderful husband!). This is an ebook format that works on any computer or mobile device. It is a beautiful pdf that has all the full color pages and layouts as the printed books with click-able table of contents and searching capabilities. This is extremely useful when trying to find a recipe. These books are much higher quality than the ebook platforms (kindle, apple). Plus, most of the profits don’t go to Amazon or apple!

If you prefer print books over ebooks, I suggest printing the books out and put the pages in a 3 ring binder! You can organize pages and recipes as you like! I put my favorite recipes in the beginning!


CLICK HERE to get our amazing ebooks.

I use my Vitamix daily! No lie. I use it for everything. I make my sauces in it, salad dressings (my Ranch is the best!), my keto soups that I want pureed, and it makes my hard boiled chocolate pudding and protein sparing chocolate ice cream into the creamiest ice cream!

Click HERE to learn more about Protein Sparing Modified Fasting.

Yes, a Vitamix is a pricy gift, but I went through a cheap blender almost every year. My Vitamix has lasted 10 years! It is good investment in my mind!

Click HERE to find the Vitamix I love (on SALE NOW)!

Click HERE to find a more affordable Vitamix! 

Protein Sparing Chocolate Ice Cream

Maria Emmerich
Prep Time 5 mins
Cook Time 15 mins
Course Dairy Free, Dessert, Nut Free, PSMF Recipes, Vegetarian
Cuisine American
Servings 4
Calories 67


  • 10 large egg whites I used Bob Even's 100% egg whites
  • 3/4 cup unsweetened almond milk or unsweetened cashew milk or hemp milk if nut free
  • 1/2 cup allulose or more to desired sweetness
  • 2 ½ tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • teaspoon Redmond Real Salt


  • Place the egg whites and in a large skillet and cook over medium high heat until scrambled and cooked though. Chill in the fridge until completely chilled.
  • Place all the ingredients into a blender and puree until very very smooth. Taste and adjust sweetness to your liking.
  • Place mixture into an ice cream maker and churn for 15 minutes or until the magic happens and ice cream is thick. Click HERE to find the Ice cream maker I LOVE and it is on SALE!
  • Store in an airtight container in the freezer for up to a month.
  • NOTE: If ice cream is too hard, allow to sit at room temperature for 8 minutes before serving.


Calories: 67 | Fat: 1g | Protein: 10g | Carbohydrates: 2g | Fiber: 1g | P:E Ratio: 5


“Maria, I know you probably get about a million “thank-you’s” a day, BUT I just wanted to add to the list! As a 45-year- old woman who only had initial success on keto, your guidance has been an absolute GAMECHANGER!

Simply lowering my fat intake, upping my protein, and lowering carbs (including whole carbs grams, not net!) has finally moved the scale again for me. I was becoming so discouraged for a while that I found myself veering off of keto, more frequently, even though I knew it made me feel physically better.  I knew something had to change, and your method has brought both success in my life, and hope to my heart.

I swear you are one of the most valuable thought leaders in the keto world, and I’m not sure if you hear this enough, with so many conflicting messages and theories out there! I want to shout your message at the top of my voice in every keto group I’m in, because I know it can help so many others like myself! Needless to say, I’m a huge fan of you and your work. Be encouraged to continue on your efforts, although I’m sure it’s not always easy when faced with opposition. You are literally changing so many lives, by helping to heal our bodies. THANK YOU for all you do!

Hope you and your family are beyond blessed, you are absolutely an amazing force in this world!!” Terri

Most people I consult are doing keto totally wrong. Get fast results with the my NEW Keto Packages!

Click HERE to check out my NEW Keto Packages!

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Samantha Shoop says:

    Beginning today. Your recipes look lifestyle changing, and I’m excited to incorporate them into my family’s eating. I’m 53, battled autoimmune issues my whole life, and currently battling back from COVID. At 185 pounds, I’m hoping to make significant, sustaining changes. Thank you for all of your work in this field.

  • kamin says:

    Excited to try this.

  • Roberta says:

    Would you suggest to prefer unsweetened defatted cocoa powder to keep the fats low (since almond milk has already some fats on its own) on protein sparing days, or it wouldn’t be unrelevant at all? Also, about the sweetener: in the video you say that one can try with stevia glycerite instead of allulose: since where I live allulose is not allowed, and knowing that erythritol can make the ice cream crystalize with a hard-rock consistence, having readen that adding a pinch of igroscopic ingredient could help minimize crystalization, could be useful to add some iculin to plain powdered erythritol, or Swereve (which already contains FOS)? Thank you if you’ll find the time to answer!

    • Merilyn says:

      I only use xylitol for making totally scoopable ice cream right out of the freezer.

    • Maria Emmerich says:

      Any unsweetened cocoa powder is fine. They aren’t that different in macros.
      Swerve will work it will just get harder in the fridge. 🙂

  • Kellie says:

    Wow, Maria! Looks fabulous. Would it work well with dairy milk do you think and just not be protein sparing?
    Thanks for another great recipe 😊

    • Maria Emmerich says:

      Regular milk is too high in carbs for me. And PSMF days we do dairy free. 🙂

  • Ana says:

    Hi! I have a question because I really do not like the texture of scrambled eggs. Why scramble the egg whites instead of cooking them like a custard with hot almond milk and then chilling? Would that not work for some reason?

    • Maria Emmerich says:

      Cooking like a custard will work too. But this is quicker and easier and gives the same consistency. 🙂

    • Nancy says:

      The texture of the cooked eggs is whipped to totally smooth and creamy by the blender. You don’t even know they are in there… the miracle of Maria’s incredible recipe! ❤️

  • Carol says:

    What other flavors can I make that would masks the eggy after taste? I tried to put almond extract (no coco powder) for an almond pudding flavor, but the egg after taste is strong. Is chocolate the only flavor that masks the after taste?

    • Maria Emmerich says:

      Make sure it is fully cooled and eat the next day. Then there is little to no eggy taste. 🙂

  • DeltaErin says:

    🍨🍫🥰 Thanks Maria – this turned out great!!

  • Lyne says:

    Always love to read you and listen to you ❤️
    I translate and share your articles.
    What to do if no ice cream maker.
    Merci 🙏

    • Maria Emmerich says:

      You can google methods to make ice cream without an ice cream maker. 🙂

  • Kaela says:

    Do you think I could do just a little bit of this at a time in the dash mini ice cream maker (holds 1 cup)? Would I store the mixture in the fridge until use? And how long do you think this would be ok in the fridge until frozen? One week?

    • Maria Emmerich says:

      That should work. I wouldn’t store in fridge longer than 3-4 days. 🙂

  • Laura says:

    Hello Maria,

    If I do not have icecream maker??

  • Wenchypoo says:

    Is there some way to make this without an ice cream maker? All the Amazon reviews for them include posts where metal shavings are getting into the ice cream, pieces of rubber gasket are getting into the ice cream. or failure to thicken after 12 hours of churning, etc. I have YET to find an ice cream maker that doesn’t have a review containing at least one of these problems (3-star and below). Instead of potentially wasting money and ending up like these customers, I’d rather skip the ice cream maker entirely! Martina of ketodietapp.com uses a method of churning with a food processor every 30 mins. Churn-return to the freezer-churn again until you’ve churned 3x, the it goes into a shallow pan and back in the freezer until eaten. I wonder if combining your recipe + her churning method would produce anything edible, or would the entire recipe have to change to accommodate the churning method–affecting the protein-sparing part of your recipe.

  • Joni Roussel says:

    Hi Maria, this looks so good! If I use Bob Evans carton whites, what size container? And I assume the liquid whites should be chilled? Thank you so much!

  • Jackie Wagner says:

    Ohhhh, Maria! I was fortunate to score the Cuisinart model 60 unit with the extra freezing bowl on sale, and this thing is wonderful, and so is the ice cream! Thank you so much for a low cal high protein dessert, it’s so, so good, and since today was a PSMF day, I could enjoy it guilt free. Thank you girl, you rock!

  • Jennifer says:

    1) Do you think 5 whole eggs would work well for non psmf days?
    2) Do you think allulose honey replacement would be ok?
    3) I loved the psmf pizza!😃 It was my first try at the egg white bread recipe.

    • Maria Emmerich says:

      Possibly, but you can search for other ice cream recipe on here as well. I have lots.
      No, honey is just sugar. Honey is just sugar in the body.
      Great! Thanks!

      • Jennifer says:

        Lol! I know not to use honey! It is an allulose natural honey flavor sweetener. It’s a liquid. (Made by Santiva, Inc.)

  • Kim Cates says:

    Made this tonight and it was delicious! If we wanted just vanilla, would we use egg white protein powder instead of cocoa powder (for bulk)? Or just leave out the coco powder?Thx for all you do!

  • Lisa Bander says:

    Oh Maria, you’re a true culinary genius and probably a genius in many other areas as well 🙂 I just lost an easy 10 pounds with your macro calculator and doing twice a week of PSMF. I have many of your cookbooks and love them all. The last one The Art of Fat Loss is amazing. I’m obsessed with your PSMF bread and wonder bread which are total game changers and now this ice cream is another game changer. It’s incredible. No eggy flavor just pure yumminess. I can’t wait to try the PSMF tortilla. You just have so many awesome recipes, it’s overwhelmingly joyful.

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