Chocolate “Frosty” Protein Pint Recipe

This Chocolate “Frosty” Protein Pint brings all the nostalgic soft-serve vibes of a fast-food frosty, but in a creamy, high-protein pint you can enjoy straight from your freezer. It’s thick, spoonable, chocolaty, and just sweet enough, with a silky texture that feels like a cross between soft-serve and ice cream. Perfect for dessert after the gym, a late-night treat that actually keeps you full, or a make-ahead snack to stash in the freezer. You get that cold, chocolatey satisfaction while sneaking in a solid hit of protein in every bite.

You can serve this Chocolate “Frosty” Protein Pint straight from the container with a spoon, or scoop it into small bowls and sprinkle with mini chocolate chips, cacao nibs, or a crumble of protein bar. It’s ideal for post-workout dessert, a high-protein movie-night treat, or portioned into smaller jars for grab-and-go snacks. You can easily tweak the sweetness, switch the milk, or add mix-ins like peanut butter or espresso powder to make it your own.

Ingredients

This recipe uses simple pantry and protein staples to create a creamy, chocolatey pint that freezes well but still scoops like a frosty.

• 1 cup (240 ml) unsweetened almond milk (or milk of choice)
• ½ cup (120 g) plain or vanilla Greek yogurt (2% or nonfat)
• 2 scoops (about 60 g) chocolate protein powder (whey or blend)
• 2 tablespoons unsweetened cocoa powder
• 2–3 tablespoons granulated sweetener of choice (sugar, stevia blend, or maple syrup)
• ½ teaspoon vanilla extract
• Pinch of fine salt
• ¼ teaspoon xanthan gum or 1 tablespoon instant pudding mix (optional, for extra creaminess)
• 1 to 1½ cups ice cubes (enough to thicken to soft-serve consistency)

Servings

This Chocolate “Frosty” Protein Pint makes about 1 pint, which serves 2 people as a generous dessert or 3–4 people as a smaller high-protein treat. You can also divide it into mini jars for single-serving snacks.

How to Make It

Chill your container

Place a clean pint-sized freezer-safe container (paper ice cream pint, glass jar, or small loaf tin) in the freezer while you prepare the mixture. This helps the frosty set faster.

Blend the liquid base

In a high-speed blender, add the almond milk, Greek yogurt, vanilla extract, sweetener, salt, cocoa powder, protein powder, and xanthan gum or pudding mix if using. Blend until completely smooth and no dry pockets remain.

Add ice and thicken

Add the ice cubes gradually, blending on high until the mixture becomes thick, creamy, and similar to a soft-serve frosty. Stop and scrape down the sides as needed so everything blends evenly.

Adjust sweetness and texture

Taste the mixture. Add a little more sweetener if desired, or a splash of milk if it is too thick to blend. Blend again briefly until the texture is silky and smooth but still thick.

Fill the pint and freeze

Remove the chilled container from the freezer. Spoon or pour the thick chocolate mixture into it, tapping gently on the counter to remove air pockets. Smooth the top with a spoon or spatula, cover, and freeze for 2–3 hours.

Serve the frosty pint

When ready to eat, let the pint sit at room temperature for 5–10 minutes to soften slightly. Scoop into bowls or enjoy straight from the container with a spoon. Garnish with cocoa nibs or mini chocolate chips if you like.

Pro Tip

If freezing overnight, let the pint sit at room temperature for 10–15 minutes, then stir or lightly mash with a spoon to restore that soft, frosty texture before serving.

FAQs

Q1. Can I make this dairy-free?
A1. Yes. Use a dairy-free yogurt and a plant-based chocolate protein powder, plus your favorite non-dairy milk like almond, oat, or soy.

Q2. How long does it keep in the freezer?
A2. It keeps well for up to 1 week. For the best texture, let it soften on the counter and stir before serving if frozen solid.

Q3. Can I make it without xanthan gum or pudding mix?
A3. Yes. The texture will be slightly more icy but still delicious. Just blend very well and avoid adding too much ice.

Q4. How do I make it taste more like a classic fast-food frosty?
A4. Use a creamier milk (like 2% dairy or oat), a sweeter chocolate protein powder, and lean slightly toward the higher end of the sweetener amount.

Q5. Can I add peanut butter or other mix-ins?
A5. Absolutely. Add 1–2 tablespoons of peanut butter, hazelnut spread, or mini chocolate chips after blending and before freezing for texture and flavor.

Q6. Can I eat it right away without freezing?
A6. Yes. After blending, it will be like a super thick chocolate protein shake or soft-serve. Pour into a glass or bowl and enjoy immediately.