Protein Ice Cream

 

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