15 min · 1 serving · @Flexible Dieting Lifestyle
Birthday Cake Batter Protein Ice Cream
A whole pint of creamy vanilla cake batter ice cream spun from milk, almond milk and protein powder, with rainbow sprinkles folded through.
Nutrition per serving
- 353 kcal
- 36 g protein
- 32 g carbs
- 9 g fat
Ingredients
- 225 ml fat-free milk
- 225 ml unsweetened vanilla almond milk
- 1 tsp cake batter extract
- 30 g vanilla whey/casein protein powder
- 8 g sugar-free cheesecake pudding mix
- 1 tsp zero-calorie sweetener
- 1 pinch sea salt
- 20 g sprinkles
Steps
- Add everything except the sprinkles to an ice cream pint and blend with a milk frother until smooth.
- Freeze until solid, ideally overnight.
- Let the pint sit out for 10 minutes, then run it on the Lite Ice Cream setting.
- Make a well in the centre, add the sprinkles and run the mix-in setting.
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