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:

  1. 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.
  2. Meanwhile, make the peanut butter cups by blending all the ingredients together in a blender.
  3. 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.
  4. 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!

 

Sign Up for Exclusive Offers and Discounts

Sign Up for Exclusive Offers and Discounts

You have Successfully Subscribed!