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)