Protein Ice Cream¶

Ingredients¶

Chocolate version¶

• 2 frozen bananas, peeled and chopped (about 240 g)
• 60 ml (1/4 cup) dairy-free milk, such as unsweetened almond milk
• 30 g (2 tbsp) almond butter or peanut butter
• 7 g (1 tbsp) cocoa powder
• 1 scoop chocolate protein powder (about 30 g)
• 7 g (1/2 tbsp) chocolate chips or cacao nibs (optional)

Vanilla version¶

• 2 frozen bananas, peeled and chopped (about 240 g)
• 60 ml (1/4 cup) dairy-free milk, such as unsweetened almond milk
• 1 scoop vanilla protein powder (about 30 g)
• 5 ml (1 tsp) vanilla extract or vanilla bean paste
• 1 g (1/4 tsp) ground cinnamon

Instructions¶

Chocolate version¶

1. Add the bananas, milk, nut butter, cocoa powder and protein powder to a food processor or high-speed blender.
2. Pulse or blend for 3–4 minutes, pausing to stir as needed, until smooth and creamy.
3. Fold in the chocolate chips or cacao nibs if using, then serve immediately. For a scoopable texture, transfer to a parchment-lined loaf tin, freeze for about 2 hours, then scoop.

Vanilla version¶

1. Add the bananas, milk, vanilla, cinnamon and protein powder to a food processor or high-speed blender.
2. Pulse or blend for 3–4 minutes, pausing to stir as needed, until smooth and creamy.
3. Serve immediately, or for a firmer, scoopable texture, transfer to a parchment-lined loaf tin, freeze for about 2 hours, then scoop.

Source¶

Source: https://www.eatingbirdfood.com/protein-ice-cream/