Chocolate Banana Protein Ice Cream

Chocolate and Banana. A flavor combination loved by many - now add some milk, ice, and protein to it and you've got a cold, delicious bowl of healthy ice cream. The banana not only adds flavor but also creates a smooth and creamy texture. A full serving of this cold treat packs on 14.6g protein! Talk about a perfect post-workout treat!






This easy and rich protein ice cream is loaded with one of my favorite chocolate protein powders - Lean Body for Her chocolate whey. I used 5 scoops in the recipe, which is a ton!! But you honestly would NEVER know it's a healthy version of a all-time favorite summer treat. Enjoy!

Ingredients

1 cup unsweetened chocolate almond milk
4 cups ice
2 bananas, chopped and frozen
¼ cup almond butter
2 tablespoons unsweetened cocoa powder
Optional topping: chocolate chips

Method

1. Place all of the ingredients in a 9-cup food processor or very large blender.

2. Turn the processor on and blend for about 5 minutes total, or until mixture is completely smooth.

3. Stop to scrap the sides of the bowl a few times to ensure all ingredients get blended well.

4. Spoon ice cream into a 2-quart container and place in the freezer for at least 2 hours.

5. If ice cream is completely frozen, allow it to sit at room temperature for about 10-15 minutes before serving. Top with chocolate chips if desired.

Makes 10 servings
1 serving is about ¾ cup of ice cream (without toppings)

Macros for 1 serving
151 calories, 14.6g protein, 12.5g carbs, 5.9g fat, 4.6g sugar, 3.2g fiber



7 comments:

  1. What brand of Chocolate milk did or do you use?

    ReplyDelete
    Replies
    1. I use SILK unsweetened chocolate almond milk

      Delete
  2. Could you use maybe 2-3 scoops instead of 5 scoops of protein (and what'd you replace it with)?

    ReplyDelete
    Replies
    1. You probably can. It really depends on the protein powder you use, also. I would add an extra banana to replace the thickness you will miss from decreasing the amount of protein powder.

      Delete
  3. I find that adding a bit of glycerine helps keep protein ice cream (and protein pudding pops) from freezing too hard

    ReplyDelete
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