Ingredients
- 500g frozen bananas
- 4-6 scoops Vanilla Impact Whey Protein
- 250ml fat-free yoghurt (use dairy-free for vegan)
- 50ml milk (of choice)
- Method
- 1. First, blend all ingredients together until they’re just about smooth, without overprocessing. Be careful not to overprocess the mixture as it’ll begin to warm up and become too liquified, which means you won’t be able to eat it straight away.
- 2. Next, warm a spoon under the tap, then scoop out the ice cream into a bowl and you can eat straight away.
- 3. Pour the remaining ice cream into a sealable Tupperware container and freeze for more servings.
- 4. To keep your protein ice cream creamy, mix it up every hour for the first 4 hours of freezing. You can skip this step if you like and simply thaw it out for 15 minutes every time you want some protein ice cream.
- 5. Top with your favourite healthy toppings like cinnamon or blueberries.
