Chocolate Chip Protein Ice Cream (Vegan)

by Brooke Goldstein November 16, 2016

Instructions

  1. Soak the cashews in the water for 6 hours to overnight. Drain and rinse.
  2. Place remaining ingredients into a large blender and process for two minutes or until completely smooth. Include add-in items here too.
  3. Pour into an ice cream maker and follow manufacturer’s directions. Ice cream should be firm within 20 minutes. Scoop into 8 small frozen bowls.
  4. Mix in ideas: mint extract, coconut, Lily's sugar-free chocolate chips, fresh raspberries, 10 coffee beans
Yield : 8
Nutrition facts : Calories: 168; Carbohydrate: 8g; Fat: 11g; Protein: 10g
Recipe by:livingleanwitherin




Brooke Goldstein
Brooke Goldstein

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