Cookies and Cream Ice Cream

healthy high protein cookies and cream ice cream

Serves 1

For the ice cream

• 4 frozen bananas
• ½ t vanilla bean powder or extract
• Optional: 1 scoop of vanilla protein powder
• For the cookie crumbles (see notes above for paleo option):*
• ½ cup gluten free oat flour (rolled oats ground in a blender)
• ¼ cup cocoa powder
• 3 T maple syrup

For the Whole30 Option

• 4 frozen bananas
• 1-2 T cashew butter (Can sub for almond butter)
• Coconut milk, to thin out

Instructions

• 1
  Combine all the cookie ingredients and mix with a fork until crumbly.
• 2
  Transfer onto a baking pan lined with parchment paper. Spread them out so they will bake evenly.
• 3
  Bake for 10-12 minutes at 350F
• 4
  Let them cool for at least 15 minutes. They will not be crunchy immediately after removing from the oven, but will become crunchy as they cool.
• 5
  Blend the ice cream ingredients in a blender or food processor.
• 6
  Stir in half of the cookie pieces.
• 7
  Serve, and top with additional cookie pieces.
• 8
  Enjoy!

Notes

• * Omit for the Whole30 version and top with nuts/seeds/coconut shreds, for a hearty breakfast!

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Healthy No Churn Workout Protein Ice Cream

Healthy No Churn Workout Protein Ice Cream

Healthy No Churn Workout Protein Ice Cream (Paleo, Vegan, Gluten Free) made with just three ingredients. Enjoy this quick and easy blender ice cream either hard scoop or soft serve style. It is also dairy free, low carb and sugar free.

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings 16 servings

Calories 67 kcal

 

Ingredients

• 2 14 oz cans coconut milk
• 1-4 scoops vanilla protein powder 32-34 grams per scoop- See notes
• 1-2 tbsp granulated sweetener of choice **
• 1 tsp vanilla extract optional

 

Instructions

1. Place a large, deep loaf pan or deep pan in the freezer.
2. In a blender or food processor, add your coconut milk and blend until smooth and creamy. Add your protein powder and granulated sweetener or dates and blend until a thick and creamy texture remains.
3. Transfer workout protein ice cream to the loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
4. Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl. 
5. To enjoy it soft serve style, let it thaw to desired texture.

 

Recipe Notes

* You can use up to 4 scoops of protein powder in this recipe. If you use more, blend for a longer period of time and consider adding an extra half a can of coconut milk for extra creaminess.
** You can sub this for 1/2 cup Medjool dates.

Chocolate Peanut Butter Nice Cream

Chocolate Peanut Butter Nice Cream

Total Time: 5m

Yield: 2-4 servings

Print This Recipe 5/5

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Ingredients

• 4 overripe bananas, chopped and frozen
• 1/4 cup peanut butter, or allergy-friendly sub
• 1/3 cup cocoa powder
• optional 1 tbsp dutch cocoa or chocolate protein powder
• 1/4 tsp pure vanilla extract
• 1/8 tsp salt

Instructions

Make sure the bananas are at least partially brown before freezing them. Combine all ingredients in a food processor or high-speed blender. Process until completely smooth, adding a little milk of choice if your blender isn’t strong enough to handle the frozen banana. (If you’re not using a high-speed blender like a Vitamix and don’t want to add any liquid, simply thaw the bananas a bit before blending.) Either serve immediately as soft serve, or freeze for up to an hour before scooping out with an ice cream scoop for the classic ice-cream look. This tastes best the day it is made, but you can technically freeze leftovers for up to a few weeks and thaw before serving.

 

*Note: All sugar grams listed in the nutrition label above are from natural sugars from banana. The recipe is sweetened naturally and is completely free of added sugar.

 

Read more at http://chocolatecoveredkatie.com/2017/07/31/chocolate-peanut-butter-nice-cream/#9hQRBPW6T66lJGSf.99