Vegan Chocolate Fudge Ice Cream

  • Yield: 2 servings


3/4cup plain soymilk (unsweetened)
60grams (2 scoops) Vanilla Protein Powder
6ounces 90% Cacoa Chocolate Bar
3tablespoons honey or agave nectar
5-15drops Stevia extract (or to taste)



  1. Melt the chocolate in a microwave safe bowl at 30 second intervals, stirring in between each interval
  2. Put the soymilk and protein powder into a shaker cup and shake until the protein powder is absorbed (it should be creamy)
  3. When the chocolate is melted, add 2 spoonfuls of the soymilk mixture into the chocolate bowl and stir
  4. Pour more of the soymilk mixture (about half of the mixture) into the chocolate mixture and stir again
  5. Add the rest of the soymilk mixture and the honey to the chocolate mixture
  6. Put the bowl in the fridge for half an hour, then put it in the freezer until it is all frozen
  7. Bring the bowl out of the freezer 10 minutes before eating to soften, enjoy!


  1. Do not microwave the protein powder and soymilk together, it bakes into a gross cake patty (ew)
  2. The ice cream melts pretty quickly, so scoop it into a cold bowl to slow the melting process… or just eat it like there’s no tomorrow 🙂

Bio: Jessica Stier, a university student majoring in Nutritional Sciences, develops healthy dessert recipes that use good-for-you ingredients to make nutritious–yet sinful tasting–nutritionally balanced dishes that you can feel good about eating. You can view her blog at