You scream, I scream, We all scream, for ICE CREAM!
I love ice cream just as much as the next guy. Heck, I live in the Dairy state(Wisconsin) so I have dairy in my blood. Ice cream is practically my blood type at this point in my life. Now, the issue with this is that I count macros(Flexible Dieting intro here), and I typically run pretty low fat (55-65G) a day so that unfortunately doesn’t leave to much room for a big bowl of full fat ice cream. Now if this sounds like a similar situation you find yourself in, keep reading….. I got a solution for you.
What I have for you is a easy, delicious, and low fat ice cream option! You can make this gluten free, organic, all natural, dairy free, and all those other no no’s people cant have.
Macros: Makes 1-2 servings(picture for reference)
Calories – 333
Fat – 2.5g
Carbs – 67.8g
Protein – 17.1g
270g Frozen Ripe Banana(You can freeze at any point depending on taste preference)
.5-1 scoop Muscletech Vanilla Ice Cream Whey
2.0 oz Milk of choice
Optional ingredients – Flavor Drops, Syrups, Fruit, Chocolate, Peanut butter, and anything else you would flavor ice cream with!
Freeze your banana(I like to cut it into chunks)
Once froze, place in food processor or blender. Start pulsing until a ice cream looking texture appears. It will get chunky first, then after a bit it will come together.
Once you start to see your banana coming together, add in your protein, milk, and any other flavorings you want. In this particular pictured nice cream, I added in 5 drops of Toffee flavoring.
Blend just a bit longer to bring everything together.
You can choose to eat right away, or I like to put it into a Tupperware container and put it back in the freezer to harden up even more. Every 30 min – 1 hour take it out and stir it to help it freeze evenly.
Mix in your favorite ice cream toppings, or eat plain!
Such an easy way to enjoy something very similar to ice cream made with such easy, healthy ingredients! Be sure to like and share this recipe! I’m sure it will be a hit come summer!