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Blend yogurt, protein powder, cocoa, stevia, and almond milk thoroughly. I recommend using a blender, although a whisk and some elbow grease will work as well.
Place in your freezer or ice cream machine.
If making in the freezer, take the ice cream out after an hour and turn it over gently with a spoon to avoid it becoming one big ice block. Repeat every 30 minutes until the ice cream has the right consistency (it should take about 2 hours total).
When you’re ready to enjoy, take the ice cream out of the freezer 5-10 minutes before you serve it to let it soften up a bit.