World Cup Vanilla Protein Ice Cream
World Cup Vanilla Protein Ice Cream
Avisae reached out to me to come up with a super easy protein ice cream recipe for their Daily Indulge all natural, gluten free protein shake mix. It is delicious on its own but when you turn this sweet stuff into ice cream, it’s pure perfection! I topped it here with blueberries, raspberries and mint. The mint is purely for a pretty photo. 😉 Just in time for a 4th of July treat!
If you’re Canadian then just forgo the blueberries for your celebration tomorrow! I’ll be downing a bowl or two of this while cheering the United States Soccer team in their match against Belgium!! #ibelieve #usmnt #delishdesserts
1.5 Daily Indulge Scoops
6 drops of liquid stevia (optional)
1 Cup unsweetened almond milk (coconut or cows milk works also)
Use in an ice cream maker or… go back to your middle school days and use the following instructions for a ziplock bag version
- Fill a gallon size ziploc bag about 2/3 full of ice.
- Add 1/2 cup table salt (don’t waste good sea-salt on this, use the cheap iodized stuff, it’s only to make the ice colder).
- Pour your ice cream mix into a sandwich size ziploc bag & seal it.
- Place the ice-cream bag into the larger bag. Seal.
- Shake for about 5 minutes or until ice-cream reaches the consistency you prefer.
- Remove the inner bag and quickly rinse it off (so you don’t get salt in your ice cream when you open the bag).
- Pour ice-cream into a bowl and enjoy!