Cake Batter Protein Ice Cream Recipe
Makes 2 servings.
Servings: 2
Calories: 195kcal
Equipment
- smoothie blender or shaker bottle
- Ice cream maker optional
- Ninja Creami optional
Ingredients
- 1 ½ cups unsweetened almond milk
- 2 scoops cake batter whey isolate
- 1 teaspoon natural sprinkles
Instructions
- Shake or blend the milk and protein powder until smooth.
- Freeze using your preferred method:- Freeze in a Ninja Creami pint and spin when ready to eat- Freeze an ice cream maker - Use the ice and salt method - Or freeze in a freezer-safe container and stir every 30 minutes until ready
- 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: 1serving | Calories: 195kcal | Carbohydrates: 10g | Protein: 26g | Fat: 6g | Fiber: 4g | Sugar: 7g