On a spur-of-the-moment whim last Sunday, my mom and I decided to attend an Oakland A’s baseball game. We purchased season tickets for the past two years, but because we skipped this season, we’ve start to go through withdrawals… We let three weeks go by since our last baseball game, and that was far too long!

We picked seats in our favorite section (just beyond the A’s dugout and even with the bag at third base), directly on the aisle to avoid climbing over other fans for bathroom and concession stand breaks. After greeting our favorite usher with big smiles and hugs, we settled in to cheer on our boys with the rest of the crowd.

As a pitchers’ duel (aka a low-scoring game, for those of you not quite as obsessed with baseball as I am!), we saw plenty of spectacular defensive plays from both teams. Diving catches, leaping grabs, speeding fastballs, line-drove comebackers… It felt like we applauded for something amazing at every other at-bat (oops… every other player’s turn, if you aren’t familiar with baseball terms!), which really worked up our appetites!

With the temperature above 80°F and not a cloud in the sky, vendors walked up and down the aisles offering plenty of cold, refreshing treats to the fans sweltering in the heat. Snow cones, iced tea, frozen lemonade, bottles of soda… But as huge chocoholics (I inherited that from my mom!), the chocolate malts, Häagen-Dazs dark chocolate ice cream bars, and Nestlé ice cream drumsticks really caught our eye!

Although the fans around us readily caved and purchased those sweets, Mom and I tried to summon the willpower to avoid the temptation. Although it felt virtually impossible…

It was a lot easier when I remembered I could make a batch of this 25-Minute Healthy Chocolate Ice Cream when we returned home! It’s rich, smooth, and creamy, just like anything you’d find at an ice cream parlor, but has just 85 calories and over 8g of protein!

I think I’ll celebrate that with another scoop!

For the base of your healthier ice cream, you’ll use Greek yogurt and 2% milk. If you’ve been around AHB for a while, you know how much I love Greek yogurt! It’s thick and creamy, making it perfect for this ice cream, and it also adds a big protein boost. One cup of Greek yogurt contains about 21g of protein!

I highly recommend that you use 2% milk, as the recipe calls for. This is because ice cream needs a certain amount of fat in order to be smooth and creamy. Without it, your ice cream would be grainy and icy. I explain more about that (and why it’s so important!) over here.

Note: I do not recommend substituting almond milk or cashew milk. These are very watery, so they would have the same effect on your ice cream’s texture as nonfat or 1% milk.

For the chocolate flavor, you’ll mix in cocoa powder. Yes, just regular unsweetened cocoa powder—no melted chocolate! I wanted to make this ice cream recipe as easy as possible for you to whip up. You’ll add in a full ½ cup of cocoa powder, so your ice cream will still taste very rich and decadent.

To sweeten the ice cream, you’ll use another one of my favorite ingredients: vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s highly concentrated. You’ll only need 1 ½ teaspoons for this entire batch of ice cream—that’s the equivalent of ¾ cup of sugar! This is the kind that I buy because I absolutely adore its warm vanilla flavor, and I don’t notice any strange aftertastes like with some other stevia products. You can find it at many health-oriented grocery stores, as well as online. (And you’ll use it in all of these recipes of mine, too!)

There’s one last important ingredient in this ice cream base. Eggs act as a natural “glue” that helps hold together traditional ice cream bases and therefore create that perfect smooth, creamy texture. Because we’re skipping the eggs (I’m impatient and don’t want to heat my ice cream base—I just want to eat my frozen dessert as soon as possible!), you’ll use a different “glue” called xanthan gum. You can find it at many health-oriented grocery stores, as well as online. Do not skip the xanthan gum. Your ice cream will taste icy and hard without it. (You can read more of my nerdy explanation of that here!)

Now all that’s left is to turn on your ice cream maker (I own this one by Cuisinart—it’s really inexpensive and I love it!), pour in that chocolaty milk mixture, wait for 20 minutes or less, and…

Serve yourself a big scoop! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your ice cream and feature it in my Sunday Spotlight series!

View Nutrition Information + Weight Watchers Points You may also like Amy’s other recipes…♥ 25-Minute Healthy Vanilla Ice Cream♥ Skinny Strawberry Cheesecake Frozen Greek Yogurt Sandwiches♥ Cookie Dough Frozen Yogurt♥ Mini Hula Pie Ice Cream Desserts♥ Blueberry & Cherry Ice Cream Sandwiches♥ Fudgy Triple Chocolate Cookies♥ The Ultimate Healthy Dark Chocolate Cupcakes