Chocolate Almond Protein Ice Cream
- Time: 5 minutes
- Servings: 4
- Serving Size: 3.5 ounces
- Stage: Post-recovery
INGREDIENTS:
- Banana, frozen - 2 medium (240 grams)
- Almond butter - 2 tbsp (32 grams)
- Raw cacao powder - 2 tbsp (11 grams)(we like this one)
- Vanilla-flavored protein powder - 4 tbsp (26 grams, our favorite brand is Gold Standard Plant-Based)
- Pure vanilla extract - 1/2 tsp
- Soy milk, unsweetened - 1/4 cup (60 grams)
INSTRUCTIONS:
- Add all ingredients to a food processor. Mix properly until smooth.
- Serve and enjoy!
*Note: Peel bananas before freezing them. Stays fresh in the freezer for 1-2 weeks. Store in individual containers to have portions ready. When consuming ice cream from the freezer, microwave for about 5 seconds. Tip: Freeze your bananas when they are ripe and a bit brown (brings out more of their natural sweetness).
NUTRITION FACTS per serving:
- Calories 145
- Protein 8 grams
- Carbs 18 grams
- Fat 6 grams
- Fiber 3 grams
- Sugar 8 grams
- Iron 7% DV
- Calcium 6% DV
- Sodium 3% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Ice cream is one of the most unhealthy foods out there. It's pretty much tons of fat and tons of sugar. By replacing dairy cream and added sugar with bananas you get a very nice ice cream texture without any of the bad stuff. Naturally sweetened, healthy and delicious!
Tags: dairy-free, gluten-free, high-protein, vegan, vegetarian, plant-based, gastric sleeve, vsg, bariatric, diet, recipe
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.