Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
In a large blender, add the Greek yogurt, almond milk, protein powder, cocoa powder, vanilla extract and stevia extract. Blend until completely smooth.
With the blender running, add in the xanthan gum.
Place the frozen ice cream maker attachment onto the stand mixer and turn on the “stir” speed. Pour the ice cream batter into the ice cream bowl and churn until soft-serve consistency. Scoop the ice cream into a freezer-proof container and stir in the chocolate chips.
Cover the container with a lid and freeze until it’s the texture you like (~5 hours). Scoop into bowls and serve!
