Chocolate Protein Ice Cream
A high-protein, low sugar, and insulin-respectful recipe for the Cuisinart FastFreeze Ice Cream Maker
For most of my adult life, I thought I was doing everything “right. I ate what I believed were “healthy” foods. My doctors always told me my labs were “fine. But what they never told me, and what almost no one talks about, is that you can look healthy, feel functional, and still be deeply metabolically unwell.
That was me. Insulin resistance has quietly been present for years, with no warning from the medical system.
Then one day, my body made it impossible to ignore. I hit a wall: dizziness, fatigue, brain fog, strange symptoms no one could explain. And like so many of you, I discovered something terrifying:
Our healthcare system isn’t built to catch issues early. It’s built to medicate them late, when treatment is most profitable.
So I had to heal myself. And I did!
I reversed my insulin resistance. My energy came back. My numbers normalized. And the way I eat today feels nourishing, stabilizing, and honestly…. joyful.
This easy protein ice cream became one of my secret weapons. Unlike store-bought ice creams that often hide refined sugars, gums & emulsifiers, industrial dairy, and low real cacao content, I wanted a high-protein treat that stabilized my blood sugar, cut cravings, and made metabolic healing feel indulgent rather than restrictive.
It may seem like “just a recipe, but for me, this represents something bigger: taking my health back into my own hands, learning the truth, and eating in a way that supports the life I want.
I want to share it with you.
Chocolate Protein Ice Cream
A high-protein, low sugar, and insulin-respectful recipe for the Cuisinart FastFreeze Ice Cream Maker
Dry Ingredients:
1 1/2 tablespoons allulose (or 1 tablespoon sugar + 1/2 tablespoon allulose)
1-2 tablespoons unsweetened cocoa powder
3/4 - 1 scoop chocolate or unflavored protein powder
Pinch of salt
1/2 teaspoon sunflower lecithin
Wet Ingredients
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon vanilla extract
Instructions
Blend the liquids first. Mix the milk, heavy cream, and vanilla extract.
Add dry ingredients on top. Cocoa, allulose, sugar, salt, protein, lecithin
Rest 5-10 minutes. This lets cocoa and protein thoroughly hydrate
Chill for 24 hours in the freezer
Use the Cuisinart Fast Freeze to mix before eating
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