Are you kidding me? Ice cream? Try this one and you’ll be chillin’!
Protein-packed Ice Cream with Peanut Butter Cups
Prep time: 1.5 hours; Servings: 2
Nutrients per serving: Calories 210, Total Fats 6g, Saturated Fat 1.5g,
Trans Fat 0g, Cholesterol 30 mg, Sodium 220 mg, Total Carbohydrates 10g, Dietary Fiber 1g, Sugars 4g, Protein 31g, Iron 1 mg.
Ice Cream:
5 egg whites
1 scoop whey protein powder, flavor of your choice
1-2 packets Stevia
Peanut Butter Cups:
1 scoop chocolate whey protein powder
1 T. all-natural peanut butter
1 T. unsweetened cocoa powder
1-2 packets Stevia
4 oz. water
Directions:
- For the ice cream, place egg whites in a mixing bowl. Use a handheld electric mixer to beat them into stiff peaks. Fold in the whey. Add sweetener to taste. Freeze for at least 1 hour, longer if you have time.
- Meanwhile, make the peanut butter cups by blending all the ingredients together in a blender.
- Divide the peanut butter mixture into round muffin tins, filling about ¾ full. Place filled muffin tin in freezer and let freeze for about an hour or until firm.
- When ready to eat, scoop ice cream into a bowl and top with two peanut butter cups.
(Freezing – For a true ice-cream texture, freeze the ice cream for four hours before serving. Extra peanut butter cups can be frozen up to five days.)
Enjoy!