Prot: 19 g, Carbs: 18 g, Fat: 18 g, Cal: 314
Mint chocolate chip has always been one of my favorite ice cream flavors. If you share my love for this flavor combination, you’re going to love the recipe for this Mint Chip Protein Ice Cream! Such an indulgent protein treat!
The main ingredients are raw cashews and whey protein powder. When raw cashews are soaked and blended, they become a cashew cream. (It’s quite fascinating, actually!) I’m not a huge fan of dairy, so I tend to use cashews when I’m looking for a creamy texture.
As with my Shamrock Protein Shake, I threw in a some baby spinach to get the green color. But don’t worry; you can’t taste it at all!
Instead of chocolate chips (that are made with sugar), I used raw cacao nibs, the whole food version of chocolate chips. They’re not sweet like chocolate chips, but they give the chocolate flavor and have the same texture.
- Serves: 3
- Serving size: ⅓ recipe
- Calories: 314
- Fat: 18g
- Carbohydrates: 18g
- Sugar: 8g
- Fiber: 3g
- Protein: 19g
- Drain and rinse cashews.
- In a blender or food processor, combine cashews, water, agave, peppermint flavoring, and spinach. Process until smooth.
- Add whey protein. Process until smooth.
- Pour into a bowl, and fold in cacao nibs.
- 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.)