30-second low sugar, high protein ice cream - only 4 ingredients, and can be made vegan, too!
Serves 4 (each serving 148kcal, 3g fat, 18g carbs,
and 13g protein)
-250g frozen bananas -2.5 scoops whey protein powder (1.5 scoops if using vegan protein powder)
-125ml low-fat yogurt (or dairy-free yogurt) -milk of choice ( a couple of dashes to adjust consistency as per your liking)
1. First, blend all ingredients together until they’re just about smooth, without over-processing. Be careful not to over-process the mixture as it’ll begin to warm up and become too liquified, which means you won’t be able to eat it straight away. 2. Next, warm a spoon under the tap, then scoop out the ice cream into a bowl and you can eat straight away. 3. Pour the remaining ice cream into a sealable Tupperware container and freeze for more servings. 4. To keep your protein ice cream creamy, mix it up every hour for the first 4 hours of freezing. You can skip this step if you like and simply thaw it out for 15 minutes every time you want some protein ice cream.
To freeze bananas, simply peel your bananas, chop them in half, and pop them into a freezer bag. To prevent them from sticking together when frozen, you can freeze them on a tray first without allowing them to touch, then transfer them into your freezer bag once frozen.
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