Raspberry and Almond Butter Ice Cream
- Time: 5 minutes
- Servings: 4
- Serving Size: 3.8 ounces
- Stage: Post-Recovery
INGREDIENTS:
- Frozen Banana - 1 1/2 medium (180 grams)
- Frozen Raspberries - 1 cup (120 grams)
- Almond butter - 2 tbsp (30 grams)
- Vanilla protein powder - 2 tbsp (13 grams)
- Pure vanilla extract - 1/4 tsp
- Soy milk, unsweetened - 1/3 cup (80 grams)
INSTRUCTIONS:
- Add all ingredients to a food processor. Mix until smooth (it takes some time but don’t worry).
- Serve and enjoy!
*Note: Divide equally by the listed number of servings. Stays fresh in the refrigerator for up to 1-2 weeks. Peel bananas before freezing them. Store in individual containers to have portions ready. When consuming ice cream from the freezer, microwave for about 5 seconds.
NUTRITION FACTS per serving:
- Calories 124
- Protein 6 grams
- Carbs 16 grams
- Fat 5 grams
- Fiber 4 grams
- Sugar 7 grams
- Iron 4% DV
- Calcium 7% DV
- Sodium 1% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: Freeze your bananas when they are ripe and a bit brown (it brings out more of their natural sweetness).
Tags: low-carb, dairy-free, gluten-free, high-protein, vegan, vegetarian, plant-based, gastric sleeve, vsg, bariatric, diet, recipe, low-calorie
*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.