Looking for a treat to satisfy your sweet tooth, with added recovery benefits? Look no further than our Protein Ice Cream recipe, put together by Danny Webber using our brand-new Mint Chocolate Big Whey formula.
Fat- Free Greek Yoghurt - 500g
Mint Chocolate Big Whey - 60g (2 scoops)
70-84% Cocoa Solids Dark Chocolate - 25g
1. In a bowl, stir the protein powder into the yoghurt until smooth.
2. Break the dark chocolate into small pieces and add to the ice cream mix.
3. Separate into 3 servings and cover with cling film, freezing for at least 1 hour before serving. If freezing as one batch, freeze overnight to allow the mix to solidify completely.
4. Serve up and enjoy!
Nutritional Values per 100g:
Energy (kcal) - 111 kcal
of which saturates- 1.3g
Serving size recommendation- 195g