Low-Calorie Chocolate Protein Ice Cream
• found at shrinkviolet.com
With a base of frozen bananas, this cold treat is filling and tasty.
Servings 4
Equipment
- blender
Ingredients
- 2 scoops chocolate protein powder (I use Quest protein powder)
- 2 TB cacao powder (or unsweetened cocoa powder)
- 1 TB Swerve granulated
- 2 cups banana slices (see Notes)
- 1 cup unsweetened almond milk
Instructions
- Add everything to the blender in the order listed and blend until all of the lumps are gone.
- You could eat it now, but it would be very banana-flavored and a soft-serve consistency at best. If you want it to taste more like chocolate ice cream, follow the rest of the instructions.
- Pour into four lidded 8 ounce containers and put in the freezer for at least 3 hours. (See Notes.) You could put it all in one larger container, but it will take longer to freeze enough for scooping.
- Scoop and serve!
Notes
I use a Vitamix and it cuts through the frozen bananas effortlessly. With a less powerful blender, you should let the bananas thaw a little before blending. You may also have to stop a few times to scrape the sides of the pitcher and tamp the ingredients down.
If the ice cream has been in the freezer for more than three or four hours, let it sit on the counter for an hour before trying to scoop it.
Estimated Nutrition Per Serving
Calories: 136Carbohydrates: 25gProtein: 13.1gFat: 1.1gSaturated Fat: 0.1gCholesterol: 7.5mgSodium: 122.7mgFiber: 9.5gSugar: 9.7g
