Four Ingredient Strawberry Protein Ice Cream.
APPROXIMATE MACROS PER SERVINGu003cbru003eu003cstrongu003ecalories:u003c/strongu003e 197u003cbru003eu003cstrongu003eprotein:u003c/strongu003e 12gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e 19gu003cbru003eu003cstrongu003efat:u003c/strongu003e 9gu003cbru003e(u003cemu003emacros are approximate and will vary depending on the protein powder usedu003c/emu003e)
Servings 3 servings
Calories 197kcal
Ingredients
- ingredients: 1 cup full-fat canned coconut milk 1 1/2 scoops vanilla protein powder (used truvani – about 45g) 1/8 cup honey 2 cups frozen strawberries 3/4 cup fresh chopped strawberries (for topping) optional: splash of water to help blend
Instructions
- in a blender, combine the coconut milk, vanilla protein powder, honey, and frozen strawberries. blend until completely smooth. add a little water only if needed to help the mixture blend.
- pour into a ninja creami-compatible container and freeze for at least 24 hours until solid.
- once fully frozen, spin on the u0022lite ice creamu0022 or u0022sorbetu0022 setting. if needed, re-spin for extra creaminess.
- when soft and scoopable, transfer to a loaf pan or container, top with fresh chopped strawberries, and freeze for another hour.
- scoop and enjoy cold and creamy!