Protein Ice Cream

  • Thy, smooth, and made in a blender.is no churn protein ice cream recipe is a guilt-free frozen dessert made with just 3 ingredients! It’s cream

PREPARATION TIME:

  • PREP:5 minutes 
  • COOK:2 minutes 
  • TOTAL:7 minutes 

Ingredients

  • 28 ounces canned coconut milk chilled
  • 1 cup protein powder * See notes
  • 1-2 tablespoon allulose ** See notes
  • 1 teaspoon vanilla extract optional

Instructions

  • Place a large, deep loaf pan or deep pan in the freezer.
  • In a blender or food processor, add your coconut milk and blend until smooth and creamy. Add your protein powder and granulated sweetener or dates and blend until a thick and creamy texture remains.
  • Transfer workout protein ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
  • Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
  • To enjoy it soft serve style, let it thaw to desired texture.

Notes

You can use up to 4 scoops (2 cups) of protein powder in this recipe. If you use more, blend for a longer period of time and consider adding an extra half a can of coconut milk for extra creaminess.

You can sub this for 1/2 cup Medjool dates.

TO STORE: Protein ice cream should always be covered completely in the freezer in a freezer-friendly container. The ice cream can be frozen for at least five days.
TO RE-FREEZE: Re-freezing the ice cream is not recommended, as it will build up ice particles. If you’ve refrozen it and it is no longer creamy, let it soften and re-blend it in the blender. It will have a soft serve consistency.

Nutrition

Serving: 1servingCalories: 145kcalCarbohydrates: 7gProtein: 15gFat: 8gSodium: 35mgPotassium: 302mgFiber: 2gSugar: 4gVitamin A: 36IUVitamin C: 3mgCalcium: 60mgIron: 3mgNET CARBS: 5g

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