This Magic Chocolate Dome Sundae Does a Great Wicked Witch Impression




This is how you make an awesome dome entirely out of chocolate. (and it’s PROTEIN CHOCOLATE!)


Seriously, it’s that easy.


Because if you have to hide a protein cookie dough sundae under something, the ONLY THING you should hide it under is a giant dome of chocolate.

02_ChocolateCoverDon’t worry, it won’t be under there for long, cuz…


It’s getting hot in hurrr!


Just look at that thing melt.


Let’s get a little closer, shall we?


Yeah, you melt you big protein chocolate beauty, you.


Here’s how you make this protein magic happen:



Yields: 8 servings  | Serving Size:   1/4 bowl dessert

Calories: 265 | Protein: 15g  | Fat: 9g | Net Carb: 15g (0 sugar)

Fiber: 9g | Total Carb: 24g  | P/CAL: 22%

Prep Time:  20 min  | Cook Time:  4 hrs | Total Time:  4 hrs 20 minutes



½ scoops Quest® Chocolate Milkshake Protein Powder

1 sugar free chocolate bar

½ tablespoon coconut oil


½ scoop Quest® Vanilla Milkshake Protein Powder

¼ scoop Quest® Multi-Purpose Mix Protein Powder

½ Chocolate Chip Cookie Dough Quest Bar

2 tablespoons butter, softened

¼ up zero-calorie sweetener

1 ½ tablespoons almond milk

½ tsp vanilla extract

⅛ teaspoon salt

2 tablespoons oat flour

2 tablespoons almond flour

2 tablespoons sugar free chocolate chips


1 scoop Quest® Vanilla Milkshake Protein Powder

2 cup 2% milk

½ vanilla bean pod

¼ cup zero-calorie sweetener

1 egg yolk



  1. Prepare an ice bath by filling a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
  2. In a mini blender process the sweetener into a powder. Separate the yolk from the egg. Combine the yolks and the sweetener in a medium mixing bowl. Whisk until smooth and mixture resembles a pale lemon-yellow color.
  3. In a small pot, add milk with the vanilla (pod and seeds) and bring to a simmer.
  4. Remove simmered milk from stove and slowly pour about ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
  5. Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
  6. Cook until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
  7. Strain the ice cream base into the bowl of the ice water bath which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
  8. Leave the ice cream base over the ice water bath, stirring occasionally, until it’s completely chilled. This will take about 10 minutes.
  9. Once chilled, whisk in the Quest® Protein Powder and set aside.



  1. In a microwave safe bowl melt the chocolate
  2. Once chocolate is melted add Quest® Protein Powder and coconut oil
  3. Pour the melted chocolate over a balloon sprayed with none stick coconut oil.
  4. Place in fridge to cool and harden
  5. Pop balloon and remove from the chocolate dome
  6. Set aside



  1. Blend Quest Bar® into a powder.
  2. Cream together the butter, sweetener, and powdered Quest Bar® until smooth.
  3. Add in almond milk, vanilla, and salt
  4. Stir in oat flour, Quest® Protein Powder and sugar free chocolate chips until combined. Set aside.