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)
Ingredients:
-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)
Directions:
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.
Bonus tip:
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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