Protein Ice Cream

What better way to see out these hot summer evenings and follow a BBQ than with a big bowl of Protein Ice Cream!

This recipe is from our Whey Better Recipe Pack with the Food Grinder and requires only 4 ingredients, a blender, Tupperware and freezer!



2 large bananas

50g LDNM whey (I used vanilla)

50g of nut butter (I used peanut butter)

200ml almond milk



Chop the bananas and freeze for at least 2 hours

Add the whey, nut butter, almond milk and frozen banana to a blender, and blend until you achieve an ice cream thickness/consistency

Pour into a Tupperware container, seal and place in the freezer for at least 4-5 hours

Tip; fluff and lightly whip up the ice cream after two hours to achieve a more ice cream like finished product (less frosty)


Nutritional Information:

Calories: 672

Protein: 60g

Fats: 18g

Carbs: 66g


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