“two flavours of ice cream in a bowl is always better than one!!”
raspberry & pecan protein ice cream
what you need
2 tbsp Proganics Vanilla Plant Based Protein
2 medium bananas, frozen
1/2 cup coconut milk
1/2 tsp vanilla paste
1/2 pecans
1/2 cup frozen raspberries, thawed
what to do
Cut bananas into chunks and freeze for about 2-3 hours.
In the meantime, toast the pecans in a frypan over medium heat. Once toasted, place in a bowl to cool. Chop roughly.
After bananas are frozen, add the bananas, protein powder, coconut milk and vanilla paste to food processor or blender and blend until creamy.
Scoop the mixture into a bowl. Gently fold through the pecans and raspberries. Place into the freezer for 1 – 2 hours or until it is at your desired consistency.
Serves 3-4.
avocado choc chunk protein ice cream
what you need
2 tbsp Proganics Vanilla Plant Based Protein
1 medium banana, frozen
1 avocado, frozen
1/2 cup coconut milk
1/2 tsp vanilla paste
1 tbsp coconut sugar
80g 75% dark choc, roughly chopped into chunks and shards
what to do
Cut banana and avocado into chunks and freeze for about 2-3 hours.
After bananas are frozen, add the banana, avocado, protein powder, coconut milk, vanilla paste and coconut sugar to food processor or blender and blend until creamy.
Scoop the mixture into a bowl. Gently fold through the dark choc chunks. Place into the freezer for 1 – 2 hours or until it is at your desired consistency.
Serves 3-4.
recipe by Kristin J for go natural foods
