It’s summertime and everyone is looking for a refreshingly cool treat. For most, that means ice-cream and frozen yogurt. But the majority of the offerings are chock-full of sugar or sugar substitutes, carbohydrates or copious amounts of fat.
Our solve is to make a healthier, high-protein version of this favorite. We found this great recipe from the Betty Crocker of Protein Powder, Anna Sward:
- 1 frozen Banana
- 300 grams Low-Fat Cottage Cheese
- ½ C Trutein Protein Powder!
1.) Using a food processor, handheld blender, or mixer, blend all ingredients together. Don’t use a whisk or spoon because the aim is to end up with a mixture that’s creamy, not lumpy.
2.) Place the mixture in a Tupperware container and stick in the freezer for an hour.
3.) After an hour, remove the container and give the ice cream a good stir. You want to make sure that it freezes evenly. Think of yourself as a human ice cream machine.
4.) Put the container back in the freezer. Wait for another hour before taking it out and giving it another churn.
5.) Repeat steps three and four until the ice cream is nicely set and ready to be served.
- Flavor of your ice-cream is contingent on the flavor of protein powder that you choose. Our favorites are Chocolate, Vanilla, Banana Cream, or Chocolate Peanut Butter.
- Since there is a lot of churning involved, we suggest making this on the weekend. Make your mixture upon waking, stick it in the freezer, take it out to churn, put back in, go to the gym, come back, and churn again.
- If your mixture is too thick, add a couple tablespoons of almond milk.
- If you use vanilla protein powder, add vanilla extract or some shaved vanilla pod. You can also add in some cinnamon or Walden Farms calorie-free caramel or chocolate sauce.
- This recipe makes two servings, so feel free to cut in half or duplicate. Just make sure that you freeze accordingly.
to see the full recipe on Bodybuilding.com, written by Anna Sward, author of Protein(Pow)der: The Cookbook.