Prot: 21 g, Carbs: 12 g, Fat: 9 g, Cal: 217
I’m kicking off the red, white, and blue treats as we get close to Independence Day here in the states! Here you have a delicious Berry Coconut Protein Ice Cream!
This is a simple recipe (you know I like them that way!) made from whey, coconut butter, coconut water, and some berries. Oh, and I threw in some stevia, too. Easy! And perfect for your 4th of July barbecue. :)
Wait until you see what else I’ve cooked up… a Protein Flag Cake! To be posted on June 30th.
Enjoy the holiday, and stay safe!
- Serves: 4
- Calories: 217
- Fat: 9g
- Carbohydrates: 12g
- Sugar: 8g
- Fiber: 3g
- Protein: 21g
- Blend coconut water, whey, coconut butter, and stevia until smooth.
- Pour into a bowl.
- Cover the bowl and freeze for about 4 hours. Every half hour or so, take the bowl from the freezer and mix the ice cream. (Other options are to use an ice cream maker, or use the ice and salt method.) When the ice cream begins to firm up, fold in the berries.
Also, be sure not to use coconut oil. Be sure it is coconut butter!