The Ultimate Treat: Chocolate Lava Protein Brownie With Coconut Ice Cream

Chocolate Lava Protein Brownie With Coconut Ice Cream, just saying it sounds like dessert heaven, doesn’t it? Imagine this: you’re post-workout, craving something indulgent, but not ready to throw your macros out the window. That was me a few weeks ago. I’d scoured Pinterest, Google, and every health blog I knew for something that felt like a cheat meal but worked like a recovery fuel.

What I landed on was an absolute game-changer. A warm, gooey, protein-rich brownie with a molten center paired with velvety, coconut milk-based ice cream that melts slowly over each bite. It wasn’t just about the taste, it was the texture, the aroma, the balance of hot and cold. It was satisfying, energizing, and shockingly easy to make.

In this article, we’re diving deep into how to make this show-stopping duo from scratch. Whether you’re a fitness enthusiast, a dessert lover, or someone trying to eat clean without sacrificing flavor, this one’s for you. And if you’re curious how a Chocolate Lava Protein Brownie With Coconut Ice Cream holds up nutritionally, we’ve got that covered too.

Craving more protein-packed chocolate treats? Check out this Healthy Chocolate Mousse Cottage Cheese Recipe

Crafting the Perfect Chocolate Lava Protein Brownie With Coconut Ice Cream

Ingredients to Use for Maximum Flavor and Nutrition

This isn’t your average boxed brownie mix. Our lava protein brownie is crafted with muscle-building, macro-friendly ingredients that don’t skimp on flavor:

These ingredients together create a dense yet fluffy brownie with a gooey center that tastes as indulgent as it looks.

Step-by-Step Guide to Make Your Own Chocolate Lava Protein Brownie With Coconut Ice Cream

Instructions:

1. Preheat your oven to 350°F (175°C).
   
2. In a large bowl, mix all dry ingredients: flour, protein powder, cocoa, and sweetener.
   
3. Slowly stir in wet ingredients: applesauce, syrup, and egg.
   
4. Mix until smooth, avoiding lumps.
   
5. Pour batter into a ramekin or small baking dish.
   
6. Bake for 8 minutes, yes, just 8! You want that center to stay lava-like.
   
7. Let it cool for a minute before serving with the coconut ice cream.
   

Coconut Ice Cream: The Dairy-Free Dream

Why Coconut Milk Makes the Perfect Ice Cream Base

Coconut milk isn’t just a plant-based trend, it’s a creamy, flavorful base with natural fats that mimic traditional ice cream. When paired with high-quality protein like @1stPhorm’s ice cream sandwich flavor, it creates a dessert that’s both functional and decadent.

Here’s what’s in this coconut protein ice cream:

• 1 cup milk or milk substitute
  
• 1/2 cup coconut milk
  
• 1/4 cup coconut water
  
• 1 tsp Himalayan pink salt
  
• 1 tsp zero-calorie sugar
  
• 2 scoops @1stPhorm Ice Cream Sandwich Protein
  
• 1 tsp coconut extract
  
• 1/4 cup unsweetened coconut flakes
  
• 2g xanthan gum
  

Instructions:

Combine liquids first: In a medium mixing bowl or blender, pour in the milk (or substitute), coconut milk, and coconut water. Whisk or blend lightly to ensure full incorporation.

Add flavor and protein: Stir in the Himalayan pink salt, coconut extract, zero-calorie sweetener, and protein powder. Make sure the protein powder fully dissolves and there are no clumps, this helps the texture stay silky post-freeze.

Blend in xanthan gum: Slowly sprinkle the xanthan gum into the mixture while blending or whisking vigorously. This ingredient is crucial to prevent icy texture and create that soft, churned consistency.

Fold in coconut flakes: Stir in the unsweetened shredded coconut by hand. These flakes give the ice cream a chewy, tropical texture that contrasts beautifully with the creamy base.

Transfer to container: Pour the mixture into the Ninja Creami container. Be sure not to overfill, leave a little space at the top to allow for blending.

Freeze overnight: Seal the container and place it flat in the freezer for at least 12 hours. This allows the mixture to fully solidify before spinning.

Spin before serving: The next day, place the container in your Ninja Creami machine and use the “Lite Ice Cream” or “Creami” mode depending on your model. If the texture is too firm, re-spin once more or add a splash of milk for a softer consistency.

Serve immediately: Scoop onto your freshly baked Chocolate Lava Protein Brownie for that perfect hot-meets-cold, melt-in-your-mouth finish.

Comparing Coconut Milk Ice Cream with Regular Ice Cream

Combining Both Worlds: Why This Pairing Works

Warm and Cold Dessert Dynamics

There’s a magic that happens when hot lava brownie meets cold coconut ice cream. It’s all about contrast:

• The brownie’s heat softens the ice cream into silky rivers.
  
• Cold bites balance the intense richness of molten chocolate.
  
• The textures, crispy edges, gooey middle, and creamy topping, create layers of satisfaction.
  

This temperature interplay turns a healthy snack into a restaurant-worthy dessert.

Texture and Taste: A Perfect Dessert Harmony

• Brownie: Fudgy, dense, and slightly chewy with a soft center.
  
• Ice Cream: Smooth, cold, and tropical with a subtle coconut crunch from the flakes.
  

Together? It’s sweet, slightly salty, and packed with protein. The dream dessert for anyone who doesn’t want to cheat to treat.

Nutrition Breakdown: Is Chocolate Lava Protein Brownie With Coconut Ice Cream Actually Healthy?

Calories, Protein, Fats, and Carbs Overview

It’s macro-balanced for post-workout recovery or even breakfast if you’re feeling bold.

Smart Substitutions for Lower Sugar or Fat

• Use egg whites only to lower fat.
  
• Replace syrup with stevia-sweetened monk fruit syrup.
  
• Swap coconut milk for almond milk if you want lower calories.
  

Want something cold and protein-rich? You’ll love these Frozen Peanut Butter Banana Split Cups

Storing, Serving, and Reheating Tips

How to Reheat Without Losing the Lava

To reheat your brownie without turning it into a cake:

• Microwave for 15–20 seconds only
  
• Or bake at 300°F for 3–5 minutes
  

This keeps the center gooey while warming up the rest.

Best Storage Techniques for Freezing and Meal Prep

• Brownie: Wrap tightly in plastic wrap, store in fridge for 3 days or freeze up to 1 month.
  
• Ice Cream: Store in a sealed Ninja Creami container and re-spin after thawing slightly if needed.
  

For more recipes, follow us on Pinterest.

Chocolate Lava Protein Brownie With Coconut Ice Cream

This healthy and indulgent dessert combines a gooey chocolate lava protein brownie with smooth, dairy-free coconut milk ice cream. High in protein and low in sugar, it’s the perfect post-workout or guilt-free treat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 1

Course: Dessert, Healthy Treat, Post-Workout Snack

Cuisine: American, Fitness Fusion, Health-Conscious Cuisine

Calories: 400

Ingredients Method

Ingredients

  

Brownie Batter:

• 1/4 cup self-rising flour
• 2 scoops @1stPhorm Chocolate Protein Powder
• 20 grams unsweetened cocoa powder
• 2 tsp zero-calorie sugar substitute
• 1/2 cup unsweetened applesauce
• 1/4 cup sugar-free syrup
• 1 whole egg or 1/4 cup egg whites

Coconut Protein Ice Cream:

• 1 cup milk or milk substitute e.g. almond milk
• 1/2 cup full-fat canned coconut milk
• 1/4 cup coconut water
• 1 tsp Himalayan pink salt
• 1 tsp zero-calorie sweetener
• 2 scoops @1stPhorm Ice Cream Sandwich Protein
• 1 tsp coconut extract
• 1/4 cup unsweetened shredded coconut flakes
• 2 grams xanthan gum

Method

 

Make the Brownie:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, whisk together self-rising flour, chocolate protein powder, cocoa powder, and sweetener.
3. Add applesauce, syrup, and egg. Mix well until a smooth batter forms.
4. Pour batter into a small ramekin or baking dish.
5. Bake for 8 minutes to keep the center molten.

Prepare Coconut Ice Cream (Ninja Creami):

1. In a blender, combine milk, coconut milk, and coconut water.
2. Add salt, sweetener, protein powder, and coconut extract. Blend until smooth.
3. Slowly blend in xanthan gum until fully incorporated.
4. Stir in shredded coconut by hand.
5. Pour into Ninja Creami container and freeze overnight (12 hours minimum).
6. Spin in the Ninja Creami using “Lite Ice Cream” or “Creami” mode before serving.

Serve:

1. Place freshly baked lava brownie on a plate.
2. Top with 1 scoop of coconut protein ice cream.
3. Garnish with extra coconut flakes or sugar-free chocolate drizzle if desired.

FAQs about Chocolate Lava Protein Brownie With Coconut Ice Cream