High-Protein Mocha Chocolate Chip Frozen Dessert

In a blender, combine the cold brew coffee, 2% milk, Greek yogurt, chocolate protein powder, Dutch-process cocoa powder, vanilla extract, sea salt, and stevia.

Blend thoroughly until completely smooth with no visible cocoa or protein-powder clumps.

Taste and adjust stevia before freezing. Remember that frozen foods generally taste less sweet once fully frozen, so aim for slightly sweeter than your final desired sweetness.

Divide the mixture evenly among four pint-sized freezing containers. Do not exceed the maximum fill line of your freezing container or appliance.

Freeze completely according to your frozen-dessert machine or container requirements.

Process using the appropriate frozen-dessert setting on your machine.

If the first processing cycle is powdery or crumbly, use your appliance's re-spin or reprocess function rather than immediately adding excessive liquid.

Create a small opening in the processed center of each pint.

Add 1 tablespoon of mini semisweet chocolate chips per pint.

Run the appropriate mix-in cycle to distribute the chocolate chips.

Serve immediately for the softest texture, or return briefly to the freezer for a firmer consistency.