- 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.
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Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.
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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
