Select Protein Cake Batter Ice Cream

by Brooke Goldstein July 05, 2016

INGREDIENTS:

  • 2c almond milk or milk of choice
  • 2 scoops Select Gourmet vanilla protein powder by PEScience
  • 1 serving container non-fat vanilla greek yogurt (I used Light & Fit)
  • 2 tbsp. rainbow sprinkles 

INSTRUCTIONS:

  • Blend all ingredients in a blender until smooth.
  • Transfer to a glass container or freezer safe container and freeze over night.
  • Remove from freezer and let sit at room temperature for 20-30 minutes or until soft enough to remove from container and return to the blender.
  • Blend on high until smooth like soft serve. ***You can stop here if you prefer a soft serve like ice cream texture but if you want a more firm texture, return to the freezer for another hour before scooping into an ice cream cone and topping with more sprinkles. ENJOY!

Recipe by: @peanutbutterpluschocolate





Brooke Goldstein
Brooke Goldstein

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