Un-fried Mexican Protein Ice Cream
For the ice cream: mix 1 scoop vanilla protein with enough water to make a paste.
Put in fridge for twenty minutes.
Entertain yourself for 20 minutes.
Chocolate topping is ½ scoop protein powder, 1 tbsp unsweetened hershey’s cocoa powder, and enough water to make a paste.
Add 1/8 cup frosted flakes.
Top with sprinkles. Indulge.
Macros: 212 calories, 5 grams of fat, 16 net carbs, 24 grams of protein.
I used muscle milk light for the vanilla powder and BSN dessert chocolate pudding for the chocolate drizzle.
Put in fridge for twenty minutes.
Entertain yourself for 20 minutes.
Chocolate topping is ½ scoop protein powder, 1 tbsp unsweetened hershey’s cocoa powder, and enough water to make a paste.
Add 1/8 cup frosted flakes.
Top with sprinkles. Indulge.
Macros: 212 calories, 5 grams of fat, 16 net carbs, 24 grams of protein.
I used muscle milk light for the vanilla powder and BSN dessert chocolate pudding for the chocolate drizzle.
Un-fried Mexican Protein Ice Cream
Reviewed by Unknown
on
07:00
Rating:
Reviewed by Unknown
on
07:00
Rating:
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