Protein Ice Cream

Protein Ice Cream

Author: Kelly Morrison

Prep time:  30 mins

Total time:  30 mins

Yield: 1 serving

Ingredients

• 1 cup almond milk
• 1 scoop Sun warrior protein powder
• 1 tablespoon unsweetened cocoa powder
• 1 packet stevia
• ¼ teaspoon vanilla extract

Instructions

1. Combine all ingredients in a glass measuring cup and whisk vigorously until completely combined and no clumps remain. Pour into the pre-frozen canister of your ice cream maker and churn until the ice cream is solid. (It took about 25 minutes in my Cuisinart, but it will depend vary based on your ice cream maker.) Best eaten immediately. Serve with an ice cream scoop. and devour.
2. No ice cream maker? No problem! Pour the mixture into an ice cube tray and freeze until solid. Then blend in the blender with as much almond milk as need to make that lovely ice cream texture (probably about ¼ cup).

Nutrition Information

Serving size: 1 recipe Calories: 120 Fat: 3 grams Net Carbs: 3 grams (net) Protein: 17 grams

copied from Recipe by Foodie Fiasco at http://www.foodiefiasco.com/protein-ice-cream/

                                            xxxxx

I chose to use an ice cube tray instead of a churn for the simple reason that it's easier and quicker clean up. 

The final result is a concoction that tastes like ice milk. Sweet but more of a slushie consistency. I think this would serve up better frozen as a popsicle. I probably won't do this recipe again.

That's it 🍦🍦🍦