Hazelnut Dark Chocolate Ice Cream

Prep time: 20 minutes, plus overnight freezing makes 12 servings

Ingredients:

• ½ cup blanched hazelnuts
• ½ cup pitted dates
• 1 ½ teaspoons cocoa powder
• ⅛ teaspoon sea salt
• 1 cup low-fat plain Greek yogurt (or unsweetened almond milk)
• 1 scoop chocolate whey protein powder
• 2 cups 1% chocolate milk (or chocolate unsweetened almond milk)
• ¼ cup dark chocolate chunks

Instructions:

In a blender or food processor, puree hazelnuts, dates, cocoa powder, and salt until a chunky paste forms.

With blender running, slowly add yogurt, protein powder, and chocolate milk until everything is combined; stop blender.

Add dark chocolate chunks and pulse.

Freeze overnight.