Project Description

Chocolate Protein Ice Cream

Chocolate Protein Ice Cream

This is a gorgeous dessert or perfect post exercise recovery fuel, especially in warmer weather!

I  freeze bananas when they are just getting a bit soft, so I have a supply always ready in the freezer.

Peel the banana, cut it into 2 or 3 pieces & pop them into a freezer bag to freeze.

For a Vegan version, use almond milk & a dairy free protein powder.

Serves 3 generous portions with 210 calories each & 12 g protein.

2 medium bananas, frozen.

1 pinch sea salt

1 scoop vanilla (or unflavoured vegan protein powder)

1 dessertspoon of cocoa powder

1 dessertspoon peanut butter

60 mls milk (or almond milk)

1 tsp vanilla essence

20 g hazelnuts, lightly chopped

  1. Peel, cut in half & freeze the bananas.
  2. In a blender, add all the ingredients except the hazelnuts.
  3. Blend until you have a smooth consistency.
  4. Pour into a shallow container, sprinkle chopped hazelnuts on top.
  5. Freeze for 2 hours.
  6. Cut into 3 portions or scoop out into a bowl.