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+ servings
ice cream dish with vanilla looking (cake batter flavored) protein ice cream in rounded scoops, topped with nonpareil sprinkles and with a wooden dessert spoon
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5 from 1 vote

Cake Batter Protein Ice Cream

Makes 2 servings.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 2
Calories: 195kcal
Author: Andréa

Ingredients

Instructions

  • Shake or blend the milk and whey.
  • Pour into your ice cream maker and let it run until the ice cream has solidified (5-10 minutes).
  • Top with sprinkles, and enjoy!

Notes

A note about substitutions: If you want this to taste like cake batter, you have to use protein powder that tastes like cake batter. So I wouldn't sub other powders for this one. 
Also, keep in mind that when stored in the freezer, this ice cream will freeze much more solid than packaged, traditional ice cream. You'll need to let it sit out for a bit to soften. I use this container to store protein ice cream, which makes scooping easier when it is still quite firm.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Fiber: 4g | Sugar: 7g