By Elliot Fisher MS, CSCS, PES, NSCA-CPT
Protein Ice Cream Recipe Template:
Ingredients for 2 liters of ice cream serving (½ or ¼ recipe for 1 liter or 16 oz serving):
2 cups of frozen fruit of choice (mango, strawberries, blueberries, mixed berries, bananas, etc)
4-8 ice cubes (depends on size and how thick you want the ice cream)
2 scoops of whey or casein protein powder (you can use other protein powders but plant based proteins make more of a pudding consistency rather than a fluffy ice cream consistency)
2/3 cup of almond milk or milk of choice
1 tsp guar or xanthan gum, 1 tsp of cornstarch can also be used
Sweetener of choice to taste (splenda, stevia, sugar free maple syrup, sugar free chocolate syrup)
You could also use regular sweetener if you don’t like artificial or non nutritive sweeteners but the calories will be higher for the ice cream
2 Tbsp of powdered peanut butter
½ packet of sugar free pudding (any flavor of choice)
Other fun ingredients of choice!
Blend all ingredients until thick fluffy consistency. About 5-10 minutes.
Make sure you have enough room in your blender. This recipe makes 64 oz so if your blender is only 32 oz only make half at a time.
This takes a while and a lot of power to blend so be cautious if you have a cheaper or older blender because this recipe could blow out the motor after repeated uses.
Ninja blenders are great for size of the recipe and motor power.
You can alter the amounts of ingredients to experiment a little for different textures or flavors!
Nutrition (differs based on fruit and protein powder used)
Calories: about 450
Protein: about 40 grams
Carbohydrates: about 60 grams
Fat: about 5 grams