Neapolitan Proyo Ice Cream Cake

³ Description

Can never go wrong with ice cream and cake. Even better? A healthy mugcake topped with protein ice cream. This is a treat you can eat without the guilt.

² Ingredients

•  1 serving (serving = 1/4 cup) Gold Medal Whole Wheat Flour
•  1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
•  1 serving (serving = 1 cup) Silk Pure Almond Milk - Unsweetened Original
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
•  1 tsp Vanilla Extract
•  1 tbsp Maple Syrup
•  1 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  1/2 serving (serving = 1 scoop) Designer Whey French Vanilla Protein Powder
•  1/3 cup, halves Strawberries
•  2 serving (serving = 2 tbsp) Peanut Butter & Co Dark Chocolate Dreams Peanut Butter
•  1 serving (serving = 2 tbsp) Krema Natural Smooth and Creamy Peanut Butter

q Directions

Neapolitan proyo ice cream cake

Cake
- 3 tbsp whole wheat flour
- 3 tbsp oat flour
- 1/2 cup milk
- 1 tsp baking powder
- 1 tbsp baking cocoa
- 1 tsp vanilla
- couple,tsp sweetener of choice

Combine ingredients and microwave for 1 min 30 seconds or until cooked all of the way through. Set aside and prepare your "ice cream"

Proyo ice cream
- 1 cup Greek yogurt
- 1/3 cup almond milk
- 1/2 scoop vanilla protein powder
- 1/3 cup strawberries or raspberries

- dark chocolate dreams pb
- almond milk
- natural pb

Combine your yogurt with almond milk and vanilla protein powder. Divide this in half and place one of them in the freezer (this will be your vanilla). Add your fruit to the other half of the mixture and freeze. Once frozen, place your mugcake into a mini springform pan and top with your proyo ice cream. Melt a spoonful or two of dark chocolate dreams and mix with your almond milk. Pour this on top of your ice cream so it's half covered. Freeze. Once frozen, do the same with your natural pb and freeze. Enjoy!

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