Protein Cake Batter Ice Cream
- U Serves 4 People
- P Prep: 00:05
- P Cook: 02:00
Nutritional Facts
per 1 serving size (Recipe makes 4 servings)
Amount Per Serving
Calories 103
Calories from Fat 38
% Daily Values*
Total Fat 4.18
6.43%
Saturated Fat 1.50
7.50%
Polyunsaturated Fat 0.01
Monounsaturated Fat 0.00
Cholesterol 7.50
2.50%
Sodium 179.63
7.48%
Potassium 138.54
Total Carbohydrate 8.48
2.83%
Dietary Fiber 1.62
6.48%
Sugars 3.98
Protein 8.33
Vitamin A 10.83%
Vitamin C 7.50%
Calcium 22.74%
Iron 9.08%
* Nutritional Values are estimated and may vary
³ Description
This thick and indulgent ice cream will satisfy any sweet tooth! You can eat it guilt-free knowing your nourishing your body and giving it what it needs to refuel. It doesn't hurt that it tastes just like cake either!
² Ingredients
- 1 dash Salt
- 1 tbsp Maple Syrup
- 0.16666667 serving (serving = 1 tbsp) Bob's Red Mill Xanthan Gum
- 1.3325 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
- 6 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
- 2 serving (serving = 1 scoop) Muscle Milk Cake Batter Protein Powder
q Directions
Combine 1 cup of the almond milk and all other ingredients EXCEPT the Xanthan gum. Blend until completely mixed. Pour mixture into ice cube trays and place in freezer until hardened.
Once frozen, pour the cubes back into the blender and blend with the remaining 1/3 cup of almond milk and 1/2 teaspoon of Xanthan.
Be patient! It will take a little bit of time to blend and thicken. You can place the ice cream back in the freezer to harden more or serve immediately.
I like my ice cream a little melty and soft, so I chose the second option.
Garnish with desired toppings!
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Gooey Apple Cinnamon Quest
Slow Cooker Chicken Stew
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