Pastry Chef Launched Protein Ice Cream in Washington

Lucky Plum Ice Cream Shoppe now offers high-protein pints from its Capitol Hill location.

Updated on Oct. 13, 2026 in Desserts

Gouache-painted illustration of a single pint of ice cream on a marble surface, representing a new artisanal food launch. — Pastry chef Rochelle Cooper has introduced a high-protein, cream-free ice cream at Lucky Plum Ice Cream Shoppe in Washington, D.C. AI Illustration. Upload story photo >

Live Poll

Would you pay a premium price for ice cream specifically because it contains extra protein?

Pastry chef Rochelle Cooper has introduced a new protein-packed ice cream at Lucky Plum Ice Cream Shoppe in Washington. Each 24-ounce container offers 40 grams of protein and is made without heavy cream, soy, gelatin, or eggs.

Why it matters

The development was driven by growing consumer interest in protein supplements as a dietary focus. The shop originally launched to repurpose surplus ingredients and milk during the pandemic.

Pints of the protein ice cream are priced at $18 each, featuring flavors such as Chocolate Banana Brownie. The product contains 40 grams of protein per 24-ounce container, stabilized using milk protein powder.

The players

Rochelle Cooper

She is the pastry chef who founded Lucky Plum Ice Cream Shoppe to utilize surplus restaurant ingredients.

Lucky Plum Ice Cream Shoppe

This Washington-based business operates from a shared kitchen in Capitol Hill.

The details

Available for purchase Tuesday through Saturday, the ice cream is sold via the La Collina takeout window at 747 C St., SE, and for delivery. The shop operates out of a shared kitchen space also used by The Duck & The Peach and The Wells.

December 2021: Lucky Plum Ice Cream Shoppe began operations.
July 2026: Cooper began researching the use of protein powder.
October 2026: The protein ice cream became available for sale.

Culture Shift

The introduction of protein-heavy desserts reflects a broader shift toward functional nutrition within the artisanal food sector. This move aligns with modern consumer preferences for snacks that serve dual purposes, bridging the gap between indulgence and fitness-focused eating.

Residents can purchase the ice cream Tuesday through Saturday by visiting the La Collina takeout window in Capitol Hill. The product provides a dairy-free alternative to traditional desserts for those monitoring their protein intake.

The takeaway

Adding protein powder to desserts is a growing method for consumers to incorporate more nutrients into their daily diet without sacrificing treats. Chefs looking to adapt should consider how replacing standard ingredients like gelatin or eggs can maintain texture while meeting specific dietary interests.