This healthy protein ice cream uses frozen bananas as the base and can easily be made into two different flavors - chocolate or vanilla. It's vegan and you'll love how creamy and delicious it is!
Place bananas, almond milk, almond butter, cocoa powder and protein powder into a food processor or high speed blender.
Pulse/process until smooth and creamy. This should take about 3-4 minutes. You may need to turn off the motor and stir the mixture a couple times while processing.
Add in cacao nibs or chocolate chips (if using) and pulse once more.
Spoon ice cream into a bowl and enjoy! If you want to be able to scoop the ice cream you can pour it into a loaf pan lined with parchment and place in the freezer for 2 hours. Once hard, use an ice cream scoop to scoop it out and enjoy. Ice cream can be kept in the freezer for up to 1 month.
Vanilla
Place bananas, almond milk, vanilla, cinnamon and protein powder into a food processor or high speed blender.
Pulse/process until smooth and creamy. This should take about 3-4 minutes. You may need to turn off the motor and stir the mixture a couple times while processing.
Spoon ice cream into a bowl and enjoy! If you want to be able to scoop the ice cream you can pour it into a loaf pan lined with parchment and place in the freezer for 2 hours. Once hard, use an ice cream scoop to scoop it out and enjoy. Ice cream can be kept in the freezer for up to 1 month.
Notes
Toppings: Feel free to add your favorite ice cream toppings to this protein ice cream. I love adding chocolate chips, berries and/or nuts.