Velvety Chocolate Protein Frostie

Prep time: 5 minutes

Freezing time: 4–6 hours (for the base)

Servings: 1 large frostie

2 cups Fairlife Chocolate Milk (or any high-protein chocolate milk of your choice)
1 scoop Chocolate Protein Powder (High-quality whey or plant-based)
1 tablespoon Sugar-Free Chocolate Pudding Mix (This is the secret to the thick, “frostie” texture)
Optional: A splash of unsweetened almond milk if needed for blending.

Mix the Base: In a large jar or blender bottle, combine the chocolate milk, protein powder, and sugar-free chocolate pudding mix. Shake or whisk vigorously until there are no clumps and the mixture is completely smooth.
The First Freeze: Pour the mixture into a pint-sized container compatible with a high-power creamer machine or simply into an airtight container. Place it in the freezer for at least 4–6 hours (overnight is best) until it is frozen solid.
The Transformation: * If using a specialized creamery machine: Process on the “Lite Ice Cream” or “Milkshake” setting.
- If using a standard high-speed blender: Let the container sit on the counter for 10 minutes to soften slightly. Scrape the frozen block into the blender. Add 1–2 tablespoons of extra milk and pulse until it reaches a thick, swirlable consistency.
The Re-Spin: If the texture looks a bit crumbly after the first blend, add a tiny splash of liquid and blend one more time. This creates that professional, soft-serve peak seen in the photo.
Serve: Spoon the frostie into a chilled glass and enjoy immediately while it’s at its thickest!