Protein Packed Vanilla Ice Cream

2 cups Unsweetened vanilla almond milk
1-4 scoops vanilla protein powder
1-2 tbsp granulated sweetener of choice
1 tsp vanilla extract
Place a large, deep loaf pan or deep pan in the freezer.
In a blender or food processor, add add all ingredients until smooth and creamy.
Transfer protein ice cream to the loaf pan. To ensure it doesn’t become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl.

To enjoy it soft serve style, let it thaw to desired texture.

Recipe Notes:
You can use up to 4 scoops of protein powder in this recipe. If you use more, blend for a longer period of time and consider adding an extra half a can of coconut milk for extra creaminess.
Depending on the brand of almond milk and type of protein used, this recipe is approximately 30g-60g of protein, 5-7g of fat and 2-4g of carbs. So if you have a protein and fat meal you can use this recipe in its place. You may have to add some additional almonds or nut butter or you can even throw in frozen fruit to make it fit perfectly.

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